John Belvedere That’s the way to keep momma happy!👍
And now we wait, Part 2
Thanks for the update and please keep us posted.
John Belvedere Looks delicious. When I have slight case hardening or uneven texture I vacuum pack for a couple of weeks to equilibrate.
Also I store my salami under vacuum and when opened the texture is equal all through the sausage
glen, once I get to the texture I want I will be definitely be vac sealing it.
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
John Belvedere Yeah I figured you would, just threw that in there for common knowledge.
I should have stated that I have used vacuum method when one time I was getting case hardening during the drying process and then putt them back into the drying chamber with success
Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
John Belvedere thx for the update, I always love seeing folk’s salami projects progress.
Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
John Belvedere Looks like maybe you got a little bit of your “curing sheet” wrapped around your left thumb! I think your Soppressata looks great! Man I can taste it!! Yum
John Belvedere That is some really amazing & good looking stuff. I hope I can pull something off like that, half as good & I will be satisfied.
cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
John Belvedere that looks delicious
dying to give this a try, budget is tight this fall so my equipment accumulation is stalled.
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
John Belvedere It looks good, I would love to taste it.