Page 1 of 1
New batch of salamis in new dryer
Posted: Sat Jun 02, 2018 18:45
by airbrush
Saucisson sec au Beaufort on the left and Soppressata on the right in the newly converted dryer. So far, so good.
[/img]
Posted: Sat Jun 02, 2018 22:14
by G pop
WOW !!! That looks like you did Air Brush them ( Pun Intended )
Paul
Posted: Mon Jun 04, 2018 00:19
by muxmun
Airbrush
Really looks good. Your chamber looks great as well. Have you posted any details about that?
Thanks for sharing.
charlie
Posted: Mon Jun 04, 2018 10:41
by airbrush
muxmun wrote:Airbrush
Really looks good. Your chamber looks great as well. Have you posted any details about that?
Thanks for sharing.
charlie
No, but I will after I straighten up a bit.
Posted: Mon Jun 04, 2018 13:53
by redzed
Nice work airbrush! Looks like the sausages are coming along well. Did you use cultures? If so, which ones and how did you ferment?
Posted: Mon Jun 04, 2018 16:51
by airbrush
redzed wrote:Nice work airbrush! Looks like the sausages are coming along well. Did you use cultures? If so, which ones and how did you ferment?
With the Soppa, I used Bactoferm F-RM-52. I soaked the casings in Bactoferm 600. I fermented in a covered meat lug at about 80°F for 12 hours.
The saucisson got a T-SPX culture and fermented at about 70°F in a covered meat lug for 72 hours. Casings also soaked in Bactoferm 600.
I really perforated the casings pretty well after stuffing.
I'm really happy with such beautiful white mold in the new drier.
Posted: Fri Jun 15, 2018 14:51
by airbrush
Saucisson is ready!! And it turned out great! The Soppa has 2-3 weeks to go.
Posted: Fri Jun 15, 2018 19:16
by muxmun
Super Nice Airbrush
I'll be trying my hand at that again. Good Job!
Posted: Wed Jun 20, 2018 17:53
by redzed
Nicely done!