I have had good luck using the online bacon calculator for dry rubbing my bacon. The only thing I do differently is put 1/3 of the rub on and repeat after 4 days so the total time takes 12 days then rinse and soak in cold water for one beer. Then let air dry and cold smoke for about 4 hours or untill it gets a nice light brown color. bacon.JPG
Which Bactoferm is the right choice for dry cured pepperoni that will be in a 50-55 degree environment with a humidity level of around 65%?
Ed_Orum seems Bactoferm LHP is your best bet!
Next question, does it go directly into the curing chamber, or does it hang outside the chamber for a while to get it “started”?
Ed_Orum I put mine in the chamber as it requires a higher temp usually around 80 degrees and 80% humidity for the first 12 or so hours to incubate. Alot of people use a heat pad and cooler with a bowl of water (if you already are in constant stage 55 deg in the chamber this is a good option).
I also use Mold 600…can never be too safe!