Dry cured chamber testing
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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!
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Came I’m this morning to no mold and the pH has hit target so we are good to go!!! Got chorizo and Landjaeger going now!
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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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Jonathon on last edited by
Jonathon Looking good.
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Vide
Jonathon
Geez, Jon gets to play with all the fancy groovy toys! -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Jonathon on last edited by
Jonathon man that is looking good
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@Dry-Cured-Sausage Dave in AZ Dave or anyone else. Do you have any examples of what early-stage “good mold” looks like on a sausage? I am using a Bactoferm 600 product on my most recent batch to outcompete any bad mold and I don’t trust the way it currently looks.
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RafterW Power User Regular Contributors Cast Iron Big Green Egg Kansasreplied to Jonathon on last edited by
Jonathon I’m down for that.
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Here is a picture of my salami after 2 weeks using Bactoferm 600
.2 Weeks.JPG -
Daniel Cybulski Any chance you have anything from earlier than that? I don’t like the look of this but it has only been 4 days and I am wondering if it just hasn’t had enough time to get the fuzzy/white
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 No photos but I wouldn’t worry yet. White is generally good and should be powdery and not stringy or have much fuzz
