Keeping the curing chamber going

Post by **redzed** » Fri Jun 26, 2015 06:28

I have been been busy in the last few months with work, travel and home maintenance projects. With the exception of two culatello hams, nothing else was hanging in my curing chamber. So today I added a bresaola, coppa two lomo embuchados and a small piece of speck. All cuts were equilibrium cured with 2.5% salt (including #2) for 19 days, cased in pasted hog casings and are now keeping the culatelli company. This weekend I will be crafting a very interesting dry cured sausage, so stay tuned.

Bubba · Post by **Bubba** » Fri Jun 26, 2015 10:06

Those all look very good and interesting, yes I will follow the progress on your dry cured sausage addition as well.
I bought my first netting tube (roast tyer) and net pack, but my tyer is the plastic one. I'm a bit sorry I did not buy the adjustable one like yours and might get one soon.
My first attempt at netting was .....ok-ish....

the second time was much better.