Got Meat

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Just finished up the andioue, pepperoni, chorizo and Zanzibar sausages.
MJ at work

D takes a turn

Pepperoni

The curing and preserve room.


Aoundie in the smokehouse

Chorizo
 
That looks great! I'm guessing that the pepperoni is so straight because something other than natural casings were used?

-Kyle
 
Nick I used the one in the Kutas book with some alterations by me. I'm thinking it will be done in 3-4 weeks...sound about right to you Nick?
 
I just had to take a peak and see how the pepperoni is doing..I know it’s only been a week…but….



I’m thinking about hanging some polish sausage next week as well…..
 
Holly peperonie Batman. That looks fantastic. Lets see,,,,,,,,,, you said it takes 3 weeks to cure,,,,,,,,,,,,, you started this last week,,,,,,,,,,, COOL, it should be ready by my Birthday. Thanks Wittdog!!!!!!!!!
 
Looks like their drying nicely 8)
Are you going to harvest them at different stages of dryness? I've heard that if your going to cook with it, like on pizza, it should be less dry than for just snackin' on.
 

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