Got a couple pics of them hanging.
Yesterday just put on dowel.
Today at noon. See how much darker they are already. R/H is 66%, room temp is 57* with the fan going.
They look awesome Nepas!
I'd love to see your guests go into the guest bathroom & find sausage hanging in the shower.
But then you have sausage hanging in the closet & pantry & etc.
Great job Buddy!
WOW!!!!! That must be pretty tough to look at those beauties everyday and not be able to taste em. Hopefully you will not be without power for too long!
I will be watching for that money shot once your back up and running!!! GREAT JOB!!!
I'm looking for a green weight reduction of 35-40%
As of this morning they are getting pretty dry and dont think they will get any darker. I might be close. R/H is at 67%, Temp is 58. Didnt find any surface moulds but wiped down with vinegar anyways.
We have an unused shower. I have my humidifier going to obtain the R/H. For the temp i have a fan going and the door closed. The AC vent is open in the room. The fan helps distribute the cool air up to the LJ. I do have a temp/humi controlled refer but its being used right now. When we get to GA i will be able to set it back up again and have better control over the enviroment.
OH THE PRESSURE
I had to look and taste one. So i took the LJ that was hanging and going to put the cutter to the test.
Cutter works pretty good. LJ looks great.
Taste is almost there. Maybe another few days to hang.
It sure looks good from here Nepas.
I really want to make some dry cured pepperoni, but am intimidated by the temp & humidity constraints.
I wish you would do a step by step on setting up a temp & humidity controlled reefer.
You are the sausage king after all, and who better to get me set up.