Getting closer to pepperoni eating. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01439.jpg Here is my cure fridge. Digital temp/fridge control. The fridge piggy backs off the control plug. Temp shows 46, thats cuz i had the door open. The controller is holding 40* when i dont op...

Dutch wrote:Wow-thems a lotta casings Rick. Where did you order from and do they sell in lots smaller than case size?

I get from Dupey in Clive Iowa.

I asked if they would do half caddys and was told no.

http://www.dupeyequipment.com/

Keymaster wrote:It looks like you are using the Rytek Kudus method on these Dry cured pepperoni's. I think I'm going to do landjaegars next in my dry cure cabinet. Looking good Nepas and cant wait to see some of that on a Pizza

Yup it is. I added a couple other spices that they left out for good pepp.

In and hanging.

Have the date, time and r/h recorded,

Almost at IT. Hit em with some smoke. The string is for me to tell how much shrinkage is going on. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01411.jpg Got the fridge up and running with control and humidity. http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01...

Ordered another caddy of collagen stick casings. This box is 17mm http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01344.jpg http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01345.jpg Took them to smaller size vac bags. http://i868.photobucket.com/albums/ab242/nepas...

ssorllih wrote:I presume that they are substantially cheaper by the case?

For me they are.

This caddy was special order of 17mm. My other 3 orders have been 19 and 20mm of stuffing at 4900 ft per caddy. This caddy is about 2411 give or take some. As long as you vac bag and keep in the fridge the casings will be good for 2 years. How long will it take for me to use them all? Depends on how...

Hi Nepas, My question might be stupid but as a novice I noticed the coloured outside and the lighter coloured inside on your smoked brisket. Is this because you used cure #1 in your curing? The brisket looks wonderful and juicy. Keep up these pictures please so I can pick your brain. Best Regards, ...

Here are some Smoked Jalapeno Sausages I made last weekend. 2 hours of smoke and a total of 9.5 hrs to finish. They came out nice a firm but not too dry. I didn't cool them after they came out, think I'll try that next time. http://i120.photobucket.com/albums/o164/sam3_album/043.jpg]Image [/img] Lo...

Sorry i was out all day.

Kevin has you on it.

Did a brisket on my MAK pellet grill. Elevated it on the extra rack and put a couple pans under. Used peach pellets for the smoke. Put some beer in the pans http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01296-1.jpg http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01305.jpg Total time ...

Keep your plates and blades in a container of rice.

Got the SS vac bagged and double freezer paper wrapped.

Always nice Kevin