CW Over the last couple of years I have made several attempts at fermented sausage and cheeped out on cost and suffered on quality. Then I quickly learned do the job right or you will likely be disappointed. I made up my mind, that this is what I wanted to do, and then put the extra cash in building...

Thanks buddy! I called the weather right, day time temp not above 70 deg. The smoker (while fermenting) is holding at 68 degrees and humidity steady at 92%. Yeeehhaa little doggy, cant wait for pepperoni

Remember that water vapor is lighter than air and warm air is lighter than cold air. Therefore a vent in the top of the chamber will allow the humidity to escape and will confine the cold air. A vent in the bottom of the chamber would spill cold air and the temperature would rise. Well if try to ve...

Hi Uwanna. Hey dude, until you surpass the 75 hour fermentation period, you may wish to raise your temperature by ten degrees CW I took these photos last night, at that time it was 96 hours. I dropped the temp down 4 degrees at hour 72, then it sat for about 6 hours. Then I dropped down to 57 degre...

Chuckwagon Finished grinding, mixing and stuffing this evening. The pepperonis are hanging and fermenting for 72 hours. Yeah, I wanted to let the mix set over night before stuffing, but had to work with the weather here on the east coast. Humidity is up and more importantly the temps are down around...

Hey all Thought I would report in. All looks good. Temperature holding at 57 degrees, humidity is stable, if I don`t open the door! Humidity here on the east coast is up and expecting rain the next few days. Perfect fermenting weather for the project P, which I finished this evening. Below is a phot...

Holy hickory smoke, just yesterday he was a newbie with one wiener lite up Good job buddy

Hey all I do have one question on the bactoferm 600 mold and this is my first use of this product. Per the instructions, it says to add 3 grams of the 600 to a cup of 68 degree warm chlorine free water, and hold for 12 hours. Then add 1 liter of chlorine free water, after the 12 hours. My salamis ar...

Will do! Thanks for the advise..

Ok, so I lost my salami production photos, camera / PC issues. Anyhow I took a few snap shots of the curing chamber, which is fermenting at the moment, I hope! I also and logged into photobucket for the first time and lets see how this works :o http://i1220.photobucket.com/albums/dd458/uwanna61/curi...

Hey all Di Alessanddra stuffed and in the curing cabinet (fridge). I could not do the 72 hr fermenting in my smoker due to the temperatures here, night time lows 45 -55 and day time in the low 80`s. So I finished stuffing and in the chamber (fridge) they went. So far I feel pretty good about the gri...

Chuckwagon As for the recipe "Salami di Alessanddra" on the optional note is an alternative to the above recipe, can you explain? Do we add what ever seasoning meets our fancy from the optional to the above recipe? Also, the recipe calls for sugar, is this table sugar? I never had any luck fermentin...

Chuckwagon I`m not sure if you could schmooze her any more than I, including with the moustache. :wink: When I`m grinding she tends to find something to amuse herself. My wife reads and writes, book worms are in their own world, in this case lucky for me :lol: On another note: just made 10lbs of ven...

Hehehe! Maybe if I schmooze the wife Saturday, then when she`s not looking on Sunday, I can make some salami! :mrgreen: Uwanna already had his curing chamber in place at the beginning of the project. How do you folks feel about getting started with the grinding and stuffing? Check in please [/quote]...

Hey all Chuckwagon is there a specified start date? My order arrived yesterday, Bactoferm™ T-SPX and Bactoferm™ Mold 600 along with Protein-lined fibrous casings. I do have one dilemma, it`s my wifes b-day this Sunday, and well, kind of gotta do the right thing! If the plan is to start this weekend,...