I have to dial back the 12 days…It was really 23 days. I was looking at notes from a log I started after they started getting down to target. The dates I logged were from 3/5(11 days – 66.8%) to 3/17(23 days – 58.9%).
For 5# of pork/beef –
Instacure #2 (pink salt) 10g
Bactoferm 1g(in 4T warm water).
secret herbs and spices(haha-really just basic pepperoni recipe that I probably doped up a little)
For fermenting I hung them from the floor joists in my laundry room that is warm place of the house. Near furnace and directly over in-floor heating(all radiant heat-no ducted fans or anything). I hadn’t seen where anyone suggested fermenting in a closed space like a fridge. You might look at that. (again…I don’t know…just throwing things out there). Mine definitely changed color noticeably in the 3 or so days of fermentation.
CLICK >>> Initial Fermentation
Looking at the picture, I’m thinking they were 50mm casings…I really should take better notes.