SteerCrazy
Head Chef
looks great dave!
Got Meat
- Thread starter wittdog
- Start date
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If you have answers, please help by responding to the unanswered posts.
OP
OP
wittdog
Master Chef
Two weeks in
We are getting there...the meat at the top end of the casings is nice and dry the thicker end is coming along.
We are getting there...the meat at the top end of the casings is nice and dry the thicker end is coming along.
Rag1
Executive Chef
wittdog said:Two weeks in
We are getting there...the meat at the top end of the casings is nice and dry the thicker end is coming along.
I just emailed the pic of the boys to Barb at her office. She'll get a kick out of them.
Pigs On The Wing BBQ
Master Chef
Rag, guaranteed those boys will never go hungry in there adult life. And make a fine catch for some woman. Fine boys indeed!
OP
OP
wittdog
Master Chef
35lbs of pork double ground about 25 min with the new grinder 8)
Man I love that thing
Man I love that thing
Nick Prochilo
Chef Extraordinaire
You left them boys in the closet for 2 weeks? 
Griff
Master Chef
Nick Prochilo said:You left them boys in the closet for 2 weeks?
Yeah, but they had plenty of good stuff to eat.
Puff1
Chef Extraordinaire
I can picture it on pizzas.
Man that looks good! 8)
Man that looks good! 8)
OP
OP
wittdog
Master Chef
http://www.bbq-4-u.com/forum/viewtopic.php?t=4629
Here is the recipe I used for the pep...because this batch is dry cured I used cure 2 instead of 1
Here is the recipe I used for the pep...because this batch is dry cured I used cure 2 instead of 1
Puff1
Chef Extraordinaire
Wow there's alot of stuff in there.
Did you use pork or beef ?
Did you use pork or beef ?
OP
OP
wittdog
Master Chef
50/50 mix of beef and pork
Puff1
Chef Extraordinaire
Thanks. How's yours coming along?
OP
OP
wittdog
Master Chef
Probably about another week...I checked on it a few days ago...and might check today....Puff said:
I would could back on the ansie for my tastes..I cut some off and the flavor was real good....
BTW you don't have to hang it..you can stuff it and smoke it...the recipe is in the Book...semi dry cured I think it's called.
Puff1
Chef Extraordinaire
I think it would be kinda' cool to have it hanging in the basement.wittdog said:
Nick Prochilo
Chef Extraordinaire
Puff said:
Your right, it is!
Dang Witt looks like your getting serious with this sausage making bidness. Looks great. You paying any mind to the humidity on the dry semi-dry stuff? Trying to track it? Manipulate it etc?. Think it matters any?Thanks.
bigwheel
bigwheel
OP
OP
wittdog
Master Chef
Humidity plays a big role in the dry cured stuff probably bigger then temp.bigwheel said:
The humidity in my basement runs between 65-70 in that little room..I added a cooler filled up water and salt to help bring it up...next year I'm thinking about running a humidifier down there....
If it's not humid enough the outside dries before the middle trapping the moisture in the middle...
Yeah my old pal Jerry Fowler was also trying to mess with the humidity. He lived on the Left Coast but surprisingly the normal humidity was too low. He found some kinda stuff which made it just right if you pen it up in an ice box along with the sausage. I forget whut it was right now but it give off humidity at a certain rate once it got saturated. Know whut I'm speaking of here?
bigwheel
bigwheel
OP
OP
wittdog
Master Chef
I can't remember the chemical name but its the same stuff they use in humidors.bigwheel said:
OP
OP
wittdog
Master Chef
We went down and check the pepperoni project this morning and it’s done its been 3 weeks…..I have to say this is some of the best stuff I’ve had the flavor is awesome..it’s got that nice twang to it….threes probably not enough time to make some more this year…but I’m already thinking about what I’m going to be dry curing next year. If I get started early enough…salami might be a project for next year.
As fast as I could cut it the boys and the mars were eating it. Sorry about the pic quality…I have a hard time with the close up pics.
As fast as I could cut it the boys and the mars were eating it. Sorry about the pic quality…I have a hard time with the close up pics.
