I couldn't agree more. When some of my friends are over when I'm making sausage they all look at me when we are getting started and I pull out the soap and bleach to clean the already clean equipment. I can't help it, I've always cleaned all my equipment before putting it away and I've always cleane...

Thanks ButterBean!

I'm new to dry curing but been making sausage and building digitally controller watt burners for a number of years. I had this dry cure cabinet on the drawing board for some time before I got around to building it.

Dam work keeps gettin' in the way!

Mike

Thanks CW

I will definitely take pictures. It feels quite firm, certainly doesn't feel soft in the middle. Hopefully all works out... and Hey! You guys will be the second to know! My taste buds will be the first!

Mike

Just another quick update. My test chub is now at 935 grams so it's almost at a 30% reduction, I'm shooting for 35%. It has really slowed down, in the last 2 days it lost 34 grams.

Mike

I weighed my test chub again today. 1001 grams so it is begining to slow down for sure but it's still coming along. I didn't take a picture this time as it pretty much looks the same as last time. So far there is no sign of any nasty mold as well.

To reach 35% loss I'm shooting for 865 grams...

Mike

Thanks CW!

Yes... It is a lovely lookin' batch of penicillium nalgiovense!

Crap... I can't even pronounce that!

Mike

Oh ya Rudy!

You knocked that outta the park!

I can almost taste that cut shot! Very, very nice!

Mike

Just a quick update...

After the first week my test chub is at 1085 grams. It started at 1331 grams green weight before fermentation.

Here's a picture...



So far so good!

Mike

Sausagemaneric It is pretty similar to Rytek's recipe for sure. I like the little bit of spark the cayenne adds. I also like the addition of the mustard seed. It's just evolved over the years. I've certainly never had a problem with binding without the soy protein concentrate. I used to use it a num...

Thanks guys!

Between my family and friends I can never seem to make enough of it.

Mike

redzed

What PH meter do you use and do you have any thoughts or recommendations on others?

Mike

Very Nice Redzed!

The only thing outside my house right now is snow and lots of it.

Mike

Thanks Redzed

Boy, I'm so done with winter! It's been a long one now we just need to get rid of all this snow.

Mike

I spent all day yesterday doing a 150 lb batch of my Kielbasa for a friend. I used a blend of 50% deer and 50% pork for this batch. I didn't have many pictures but I do have a couple. It was along day so I was a little tired by the time we had it all ran through the smoker, bloomed and packaged. I t...

I finally had some time to get my first batch in the new dry cure chamber. I made a 25 lb batch of Len Poli's Hot Salami on March 26. The only deviation I made from the recipe was using 50% beef & 50% pork and for starter culture I used 5 grams of Mondostart SP. I also used the Mondostart surface mo...