Hey all My project has lost major weight, I`m at day 50 as of today and the end weight sets in at 56 - 59 % weight loss. Another 30 days, I will little smokies. Below are a few pic`s of the project. The texture seems ok, but major weight loss. I did strip the casing off one (see picture) and took a ...

Wow I`m impressed; I like mustard seeds in salami! Kind of reminds me of beer salami, I have made in the past. Definitely will have to give this one a try, good job guys!

I think you and I could take a lesson in notekeeping from Uwanna

Shucks pardoners, you guys paved the way I just followed along, but thanks for the compliment.

Cw My wife and I had ribs for the next two days. They where delicious, although the kids wanted to know how I got the ribs to taste like ham, we all like ham and these had good flavor! Over all, two thumbs up. As for the rub, glaze and sauce, I have made chicken and chops on the grill and used all t...

nitrite

NorCal Kid

Got an early start this cool morning, about 5:00 am

You must be dedicated, snack sticks at 5 am
This is me at 5am
Looks good, great job!

Yeah I did use SPX. But these casing are the 1.5" diameter, I went with what I had. As for the dry cure projects, each time I make a batch of sausage, I seem to pickup new tips and information each time. The end of the week, evening temps here are suppose to be down around the low 50`s, this is when...

buffalomuffins Where do you guys come up with this stuff. :lol: Speaking of muffins! Here in the Green mountains, at a local festival, they play cow bingo. Yup, they will block off the whole street and paint hundred of squares in the road, then paint a number in each square. When they release the c...

Ross My sausages are developing scabs on the pin holes made to deflate air pockets in the sausage Yeah, for some reason I could not bring myself to prick holes in my fermented sausage. I was concerned that something would grow or the mold would surround the meat inside the casing or something like t...

Hey all Ok so now my project P has been 20 days. I sliced a piece open to take a taste test, taste pretty darn good! I have made a dry cured pepperoni in the past and when the drying stage was complete, I waited for the right outside temperature, (mainly at night time, this time of year) and cold sm...

CW Uwanna, please refer to the SIXTH post on the following topic: I guess I was wondering if maybe you noticed anything out of the ordinary from the pictures I posted on the sixth post. As for the white mold, after the 72 hr fermentation step, I dipped the project A into a mold 600 solution, which I...

Ross :lol: already tried it, feels fine and tastes ok, the outside appearance just looks wrinkly and dry. To be on the safe side, maybe eat a slice with a shot of whisky :?: I'm sure the fast drying comes from the fan. I do have a rheostat to control the fan, but again, in the past I have made ferme...

Hey all Sorry for the delay, we had a major lighting storm here yesterday and no internet service until this morning. CW Uwanna, please refer to the SIXTH post on the following topic: I did go back and read the sixth post, are you implying that the fermentation time was not long enough? Like I menti...

Hey all Just wanted to check in. Well I have taken a weight check on the salamis (project A) today, and after day 28 it looks as if my salamis are drying faster than expected! I think this must be related to the new fan I installed before starting the project :shock: As of today, the salamis average...

Hey Ross
I was also thinking of taking a weight check later today. Project A is at day 14 and project P is at day 10. Still need to get on the stick and make project S, but the weather is warm here, humidity good but temps are high.

Chow..