Homemade Sausage Making

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?

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

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?

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?

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.

Nice job pal!

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

Wow Nick! Your sausage looks great! Nice job

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?

Blackriver wrote:Wow Nick! Your sausage looks great! Nice job

Thanks dude!

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

just finished my curing chamber and put my first salametti cacciatore in beef middles in, looking very good,

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.

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