First time making fermented sausage

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atcNick
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Post by atcNick » Tue Dec 18, 2012 02:10

Well it's starting to taste really good now. I guess taking the casing off and wrapping it in a paper sack and into the fridge for a few days really improves the flavor.

Do you guys have any suggestion on long and short term storage?
-Nick
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Post by atcNick » Wed Dec 19, 2012 15:51

Well I cut open another one today and it's gooood!! Seems a tad bit darker, not as dark as this pic though.

Image
-Nick
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Post by Chuckwagon » Thu Dec 20, 2012 05:46

Nick, are you finding any mushy spots at all? How is the tang? The overall texture looks good as far as a camera will show.
Hummmmm.... I can tell how sorry you are that you ever began this project eh? :roll:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by atcNick » Thu Dec 20, 2012 06:26

Chuckwagon wrote:Nick, are you finding any mushy spots at all? How is the tang? The overall texture looks good as far as a camera will show.
Hummmmm.... I can tell how sorry you are that you ever began this project eh? :roll:
No mushy spots. It seems pretty even all the way across. Im having trouble taking good pictures. Oh man, Im full of regrets!! haha. Im going to make a new batch soon. Either coppa or soprassata or both.
-Nick
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Post by Chuckwagon » Thu Dec 20, 2012 10:54

Nice job pal! :wink:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by sausage-john » Mon Dec 31, 2012 00:15

Happy holiday's everyone,
I just about to test a curing chamber for the first time, but need some directions.
I got the fridge and installed a Humidity controller were I plugged in a humidifier, a small fan and a light bulbs (2 x 75w), first I installed the humidifier into humidity outlet and the fan into the dehumidify outlet, where do I install the (heat) light bulbs?
Have the fridge plugged into the temperature controller; also installed a digit remote probe hygro-thermometer.

Any advise is appreciated,

Happy New Year,

Sausage-john
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Post by Blackriver » Mon Dec 31, 2012 00:22

Wow Nick! Your sausage looks great! Nice job
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Post by atcNick » Mon Dec 31, 2012 03:59

sausage-john wrote:Happy holiday's everyone,
I just about to test a curing chamber for the first time, but need some directions.
I got the fridge and installed a Humidity controller were I plugged in a humidifier, a small fan and a light bulbs (2 x 75w), first I installed the humidifier into humidity outlet and the fan into the dehumidify outlet, where do I install the (heat) light bulbs?
Have the fridge plugged into the temperature controller; also installed a digit remote probe hygro-thermometer.

Any advise is appreciated,

Happy New Year,

Sausage-john
If the light is for heat than you will have to plug it into your temperature controller and switch it to heat mode, if it has that option. Which one do you have?
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
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Post by atcNick » Mon Dec 31, 2012 04:00

Blackriver wrote:Wow Nick! Your sausage looks great! Nice job
Thanks dude!
-Nick
Custom R&O Smoker
Cedar Smokehouse
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Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
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Post by sausage-john » Mon Dec 31, 2012 13:03

atcNick wrote:
sausage-john wrote:Happy holiday's everyone,
I just about to test a curing chamber for the first time, but need some directions.
I got the fridge and installed a Humidity controller were I plugged in a humidifier, a small fan and a light bulbs (2 x 75w), first I installed the humidifier into humidity outlet and the fan into the dehumidify outlet, where do I install the (heat) light bulbs?
Have the fridge plugged into the temperature controller; also installed a digit remote probe hygro-thermometer.

Any advise is appreciated,

Happy New Year,

Sausage-john
If the light is for heat than you will have to plug it into your temperature controller and switch it to heat mode, if it has that option. Which one do you have?
Thanks for your reply, I have the Traceable Temperature Controller from the Sausagemaker were I plugged in the fridge to override the fridge temp settings.

Thanks John
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Post by sausage-john » Wed Jan 09, 2013 00:57

just finished my curing chamber and put my first salametti cacciatore in beef middles in, looking very good,
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Post by crustyo44 » Wed Jan 09, 2013 02:13

Hi John,
Take some photo's of what you did, including the salametti cacciatore of course.
Being a beginner myself, I just want to lap up any info as much as possible.
I am licking my chops already!!!!!!!
Good Luck Mate,
Jan.
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Post by Chuckwagon » Wed Jan 09, 2013 04:47

Hey, hey, Sausage-John,
You wrote:
my first salametti cacciatore in beef middles
We are all very interested in your project. Photos and details would be much appreciated. I'd sure like to have a look-see at your curing chamber. Good luck and thanks for posting pal.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by Chuckwagon » Sat Jan 12, 2013 01:10

Topic Split 1.11.13@17:09 by Chuckwagon - See: "How To Post A Photo" in the "sticky section" of Hyde Park
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by Chuckwagon » Sat Jan 12, 2013 03:32

Topic Split 1.11.13@19:32 by Chuckwagon - See: "First Salametti Cacciatore" in Microbiology Of Meat And Products
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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