New batch of salamis in new dryer

airbrush · Post by **airbrush** » Sat Jun 02, 2018 18:45

Saucisson sec au Beaufort on the left and Soppressata on the right in the newly converted dryer. So far, so good.

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G pop · Post by **G pop** » Sat Jun 02, 2018 22:14

WOW !!! That looks like you did Air Brush them ( Pun Intended )

Paul

muxmun · Post by **muxmun** » Mon Jun 04, 2018 00:19

Airbrush

Really looks good. Your chamber looks great as well. Have you posted any details about that?

Thanks for sharing.

charlie

airbrush · Post by **airbrush** » Mon Jun 04, 2018 10:41

muxmun wrote:Airbrush

Really looks good. Your chamber looks great as well. Have you posted any details about that?

Thanks for sharing.

charlie

No, but I will after I straighten up a bit.

Post by **redzed** » Mon Jun 04, 2018 13:53

Nice work airbrush! Looks like the sausages are coming along well. Did you use cultures? If so, which ones and how did you ferment?

airbrush · Post by **airbrush** » Mon Jun 04, 2018 16:51

redzed wrote:Nice work airbrush! Looks like the sausages are coming along well. Did you use cultures? If so, which ones and how did you ferment?

With the Soppa, I used Bactoferm F-RM-52. I soaked the casings in Bactoferm 600. I fermented in a covered meat lug at about 80°F for 12 hours.

The saucisson got a T-SPX culture and fermented at about 70°F in a covered meat lug for 72 hours. Casings also soaked in Bactoferm 600.

I really perforated the casings pretty well after stuffing.

I'm really happy with such beautiful white mold in the new drier.

airbrush · Post by **airbrush** » Fri Jun 15, 2018 14:51

Saucisson is ready!! And it turned out great! The Soppa has 2-3 weeks to go.

muxmun · Post by **muxmun** » Fri Jun 15, 2018 19:16

Super Nice Airbrush

I'll be trying my hand at that again. Good Job!

Post by **redzed** » Wed Jun 20, 2018 17:53

Nicely done!