Homemade Sausage Making

After some research and lots of reading, I engaged in the fantastic world of charcuterie, and here below are my first results.
Proud that none of them failed, I did equalize them in vac for a week after these pictures, and the darker ring on the outside was gone.
Family and friends have been eating like frenzy, I'm never buying chark in the store anymore

Coppa


Pancetta


Bresaola


Saucisson sec

Excellent job on all and good on you for doing a bit of reading before you jumped in. IMO, it's understanding the processes and science involved that makes for great outcomes.

All looks excellent, well done!

Thanks,
for everyone still in the beginner mode, the following resources (besides this forum) helped me a lot.

Books: recommend starting with reading books before browsing the internet
Charcuterie - The Craft of Salting, Smoking and Curing
The Art of Making Fermented Sausages
Home Production of Quality Meats and Sausages

Websites :
https://www.meatsandsausages.com/
https://tasteofartisan.com/
https://eatcuredmeat.com/
https://ourdailybrine.com/
http://gastrochemist.com/category/charcuterie/

Special thanks to : https://twoguysandacooler.com/ and their youtube channel.

Great looking stuff. What did you use for a curing chamber? Did you build one?

Dumoine wrote: ↑

Wed Mar 30, 2022 23:08

Great looking stuff. What did you use for a curing chamber? Did you build one?

I build one from a slightly used newer type fridge (frost-free) with temp and humidity controllers and a humidifier and de-humidifier inside.
Keeping 12.5C and ~77% humidity. No fans inside, seems to work fine without fans.
The fridge runs for 10-15 min every hour.

Very nice meats and salami! Looks like your chamber is performing well and you have all your ducks in a row!

Very Nice! That salami tell us you have good drying parameters in your chamber. In a frost free fridge a fan is not necessary IMO, the fridge will move enough air when it is on the cooling cycle.