Dry Cured Sausage Coming
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
Dylan and I did 75 lb of sausage today. 1 batch of the Salami with some dry red wine added, one of the Pepperoni and 1 of Habanero BBQ, each one was 25 lb. On all of them, we used the Bactoferm TSP-X Starter Culture. We stuffed them into Beef Middles and put them into our eller cabinet. We are going to check tomorrow to make sure we have achieved the needed pH drop and then we buckle in for the long wait!
skibumben PK100 Masterbuilt Big Green Eggreplied to Jonathon on last edited by
Jonathon looks good! Pretty fancy toy you all got there.
deplorablenc1 Team Orange Regular Contributors
Now that is a dang curing chamber! Beats the hell out of my homeade one! Good luck Jonathon
TexLaw Team Orange PK100 Sous Vide Power User
I’d be all over that (in time). Unfortunately, my eyes are bigger than both my stomach and my bank account.