Dry cured chamber testing
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This is an older photo but this is them.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to pepperettes on last edited by
pepperettes they look great. Congrats
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to pepperettes on last edited by
pepperettes That is amazing. I would really like to figure out a way to build something like that or find one. That is an amazing toy Jon & Pepper.
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Well, had a bit of mold growing on it when I checked this morning. I pulled then, cleaned with vinegar and put them all on the center hanging rack. They smell like the dirtiest feet ever, they’re gonna be awesome!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Jonathon on last edited by
Jonathon What color was the mold? Who’s feet?
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to Jonathon on last edited by
Jonathon Jon, you’re sick
! You think dirty feet will be awesome? 
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processhead It was mostly white but it clearly had a blue or green tinge to it so off it needed to come! Denny O Probably mine after running for a few miles and sitting with my shoes on in the hot sun? The more this stuff stinks the more I tend to like it! It is the purification of the fat that puts off that awful/awesome smell!
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Well…we pulled them this morning and I have to say the results are far beyond what I was hoping for our first time making this, it is FANTASTIC! Great texture, amazing flavor, even the pallet appeal (PapaSop ) is dead on! We used the Pepperoni Unit with Bactoferm T-SPX and it sat in our cabinet for exactly 1 month. We used 30-32mm hog casings so the next batch will be with something a little larger to test that out. I saw 2 pieces with a TINY void in the middle and decided it wasn’t worth it so I tossed those for food safety.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to Jonathon on last edited by
Jonathon you should have saved the one with holes for Austin!
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to Jonathon on last edited by
Jonathon Looks great! I will get some going when the basement stays below 65
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Bob Stehlik Team Blue Colorado Military Veterans Veteran Traeger Masterbuilt Power User Old-Timer Canningreplied to Jonathon on last edited by
Jonathon Congratulations! A successful first outing with your new toy!
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Bob Stehlik And the mid-size and larger came in today as well. Getting them hooked up so they can run for a while and then I will put larger batches in those! All around much joy today! glen Thanks I knew these were gonna be good because of how bad they smelled!
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to Jonathon on last edited by Denny O
Jonathon Those look great! I think I could consume these too because I don’t have dentures.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to Jonathon on last edited by
Jonathon looks great!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Jonathon on last edited by
Jonathon The pepperoni looks like it turned out great.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Jonathon on last edited by
Jonathon looks like they turned out great. Congrats
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If I can convince Austin of this I am going to send that out instead of Jerky for this month’s Livestream…who would be up for that? I now have 2 different sized ones to play with so I will be getting 50 lb going later this week. We are going to do Chorizo Sausage Seasoning split between the Small and Medium ones and we are going to do some Cotto Salami Seasoning in the large one. That second one is still up for debate, part of me really wants to do Landjaeger Seasoning in it.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to Jonathon on last edited by
Jonathon That sounds great
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Got the two new ones up and running, now to get some sausagebin there!
