SteerCrazy
Head Chef
looks great dave!
Nick Prochilo said:You left them boys in the closet for 2 weeks?
Probably about another week...I checked on it a few days ago...and might check today....Puff said:Thanks. How's yours coming along?
I think it would be kinda' cool to have it hanging in the basement.wittdog said:Probably about another week...I checked on it a few days ago...and might check today....Puff said:Thanks. How's yours coming along?
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.
Puff said:I think it would be kinda' cool to have it hanging in the basement.wittdog said:Probably about another week...I checked on it a few days ago...and might check today....Puff said:Thanks. How's yours coming along?
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.
Humidity plays a big role in the dry cured stuff probably bigger then temp.bigwheel said: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
I can't remember the chemical name but its the same stuff they use in humidors.bigwheel said: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