PapaSop congrats to you sir 👍

processhead Thanks for the tips.

Deadwood is awesome! Search Deadwood Pancakes on Youtube. Austin Jonathon

I get the daily digest from Meatgistics. I could read through the email, and click on a topic I wanted to read. This would open the web site and I would get a popup that asked me to sign in or register. There was an X at the top of this popup and I could click on it, and continue reading. In the new web site I get the popup but there is no X at the top. When I sign in the site takes me to a start page instead of the topic I wanted to read. I now have to go through the sign in and then back to the email to click on the topic I want to read. Is there some way that I we can get the X back on the popup, or set the web site so that it goes back to the topic that was open before having to sign in?

paulshan63
Real pepperoni is a dried fermented product. Usually dried to 35 to 40% weight loss over several months in controlled 51f and 75% relative humidity chamber. After being fermented down to a pH below 5.2 (I like below 4.6) to protect it from spoilage.

Smoking a sausage for a few hours will never be able to replicate the meat texture you expect, it will seem soft.

You could put in fridge and dry 1 day, then seal in bag 1 day to let interior moisture equalize so you don’t get hard exterior case. Then exposed dry, then bag, repeat until desired hardness. Weigh it and target 35% weight loss.

Tex_77 great reading thanks