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Pepperoni - Updated 5/18

post #1 of 16
Thread Starter 

 

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

 

 

 

 

 

 

 

 

 

 


Edited by Homebrew - 5/18/13 at 4:29am
post #2 of 16

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

 

popcorn.gif

post #3 of 16
Quote:
Originally Posted by boykjo View Post

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

 

popcorn.gif

 

Sure does!!!

 

 

Bear

post #4 of 16
Thread Starter 

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

 

 

 

 

post #5 of 16

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

post #6 of 16

Very nice.

 

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

 

first.gif
 

post #7 of 16

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Edited by Black - 10/16/13 at 6:30pm
post #8 of 16
Thread Starter 

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

post #9 of 16
Thread Starter 
Quote:
Originally Posted by nepas View Post

Very nice.

 

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

 

first.gif
 

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

post #10 of 16
Quote:
Originally Posted by Homebrew View Post

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


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

post #11 of 16

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

post #12 of 16

That looks great good job

post #13 of 16

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

post #14 of 16

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

post #15 of 16
Thread Starter 

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.

 

 

 

 

AppleMark

post #16 of 16

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

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