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I made one, my own recipe, on the 24 12.
It stayed on a grid in a “regular fridge”. I’ll open it on Sunday, because it lost weight (went from 659 to 421g).
I tried it without a culture as per the advice given in Bernd Jaeger (they call him “the pope of charcutere”) and without nitrates.
My spice mixture was, for 863g of meat (pork and beef, very lean)
oregano, dry 1 g
paprika smoked 7g
cayenne 2,3 g
ginger poudre 0,6g
allspive / pimiento freshly ground 0,5g
So I’ll let you know.