Smokin-It User Forum!
Recipes => Pork => Topic started by: polarlys on October 20, 2020, 12:49:27 PM
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I have some Fermento. It's been around awhile and caked up. I was wondering if this stuff has a shelf life and if it's still good to use. I've never used it and also wondering what time of meat processing I would use it in. I guess I need to do some reading up on the subject. A friend gave me this along with quite a bit of Prague #2 also. That I'm more familiar with.
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Not sure about the caking but a couple guys I work with use it for summer sausage and love it.