Pepperoni - Updated 5/18

homebrew

Smoke Blower

Jul 26, 2011

75

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Harrison Township, Michigan

• Apr 14, 2013

• #1

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• Apr 14, 2013

First sausage for the new fermentation chamber. Looking forward to the final results

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Last edited: May 18, 2013

boykjo

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• Apr 15, 2013

• #2

Looks like a great start.............

 

Bearcarver

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• Apr 15, 2013

• #3

boykjo said:

Looks like a great start.............

Click to expand...

Sure does!!!

Bear

 

homebrew

Smoke Blower

Thread starter

Jul 26, 2011

75

16

Harrison Township, Michigan

• Apr 19, 2013

• #4

Thanks to all the great resources on this website things seem to be progessing nicely.

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• Apr 19, 2013

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• Apr 19, 2013

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• Apr 19, 2013

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Apr 19, 2013

• #5

Looking good and moldy! How long are you going to leave it hanging?

 

BGKYSmoker

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• Apr 19, 2013

• #6

Very nice.

I have the same humidifier, watch the case hardening and check your pH if you have not already done so.

 

 

black

Smoking Fanatic

Jan 9, 2013

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Santiago Chile (1,706.04 ft)

• Apr 19, 2013

• #7

-

 

Last edited: Oct 16, 2013

homebrew

Smoke Blower

Thread starter

Jul 26, 2011

75

16

Harrison Township, Michigan

• Apr 19, 2013

• #8

Thanks guys - humidity is holding good so far. Still need to do a Ph test - only been in less than a week.

 

homebrew

Smoke Blower

Thread starter

Jul 26, 2011

75

16

Harrison Township, Michigan

• Apr 19, 2013

• #9

nepas said:

Very nice.

I have the same humidifier, watch the case hardening and check your pH if you have not already done so.

 

Click to expand...

Hey Nepas - what is the best way to test using strips?

 

BGKYSmoker

Nepas OTBS #242

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• Apr 19, 2013

• #10

Homebrew said:

Hey Nepas - what is the best way to test using strips?

Click to expand...

Use some pH test strips. You can find them at The Sausage Maker site (they are a forum sponsor) or Allied Kenco.

They come in 2 pH test ranges, i would get both.

Hope this helps

 

woodcutter

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Jul 2, 2012

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Marathon Wisconsin

• Apr 20, 2013

• #11

Looks great! I didn't realize you could get that much mold that quick.

 

driedstick

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• Apr 22, 2013

• #12

That looks great good job

 

roller

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• Apr 23, 2013

• #13

Very nice and a great job on your build...

 

roller

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N.E. Louisiana

• Apr 23, 2013

• #14

Very nice and a great job on your build...

 

homebrew

Smoke Blower

Thread starter

Jul 26, 2011

75

16

Harrison Township, Michigan

• May 18, 2013

• #15

Finally got around to sampling. I probably let this go a little to long, but the flavor was great. some case hardening, but pretty good job for my first attempt. I really love the new chamber, got some Breasola going now - pics and a new thread coming.

Not sure how to store these. Should I wrap in butchers paper and store in the chamber? Or vacuum pack and freeze? or vacuum pack and store in chamber? Looking for some help from you experts.

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• May 18, 2013

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• May 18, 2013

 

boykjo

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• May 18, 2013

• #16

Nice job....... I would vacuum seal and refrigerate. Leave the bag a little long so you can eat some and re seal