Devo
Nice work professional job!

Nick
I would recommend a semi fermented pepperoni like this one. http://www.wedlinydomowe.com/sausage-re ... i-semi-dry

Can be ready in a couple days to a week depending on the Bactofirm used. Good stuff.

crustyo44

the last lot of water had plenty of sliced lemons in it

Sliced lemons? Sounds natural, like an experiment I will have to try!
Thanks...

Nick I have shopped around for all casings of most verities and had issues with some and not with other vendors. I buy most of my casing from Buther Packer & Sausage Maker with good results. To answer your question, yes the beef middles do have a slit odor, compared to sheep or hog casings, but once...

Channan7 I also use beef middles for a few of my projects. One suggestion I would make is, rinse the heck out of them with cold water, then once you think they are cleaned out, rinse a couple more times. I then let the beef middles set in a dish sealed in cold water over night in the fridge for at l...

Nick All good advice from the members. Keep in mind the humidistat is designed to control a small room, what we are using it for is an even smaller space. With that said, I will run my humidistat at a slightly lower setting than what the set point would be. Example, I have had days in the summer whe...

TSMODIE
Take a few minutes and review the link below, I think you might find a few ideas from other members to help you along with your project.
Wally

http://wedlinydomowe.pl/en/viewtopic.php?t=5317

Nick
They actually make a refrigeration caulk called RTV sealant. The RTV sealant has a better holding property than the standard household caulk does, and you can remove it later if you want. Any hardware store should carry it...
Just a thought.
Wally

Hey that`s a pretty cool idea, I like it!

Jan
Sounds like things are coming along with your project! It definitely is worth the wait, post a few picture of the finished product, I'm looking forward to it.

Wally

Wow fresh made bagels with a thin slice of prosciutto, yummoo!

Ross
I agree I have made several of Stan`s recipes! I`m confused about the cardamon, red or black? The cardamon I have is a light brown. Are there different types of cardamom?

Dave
I think it might be a premature cut, salami not fully dry. I will check it in another week and see what happpens.

Wally

Ross
I have made several recipes from the WD site and I agree fantastic! Try the Italian sausage recipe! I made 5lbs of Italian & 5lbs of the jalapeno sausage for our 4th of July bbq and all the folks were totally satisfied with both sausage!


Wally

CW I used a Merlot, my wife is the wine professional in this house, she stocks the shelves, I just pour and enjoy! I would like to add, letting the meat / spice mix set over night is a bonus to this recipe. I`m not impressed with the first picture, here is a second with a close up. Thanks.. http://i...