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sausage smoke and dry chamber

post #1 of 10
Thread Starter 

Dry curing Spanish Lomo and Bresaola, rub with salt spices and insta cure 2, hang for 45 days 30-40% weight loss. Also made fresh pork sausage Kabanosy, Saucission and Andonille, Smoke for 2 hours, the first two curing chamber 20 days.

 

 

 

 

 

 

 

post #2 of 10

Awesome.... Nice work... Did you check the PH level.. cant wait to see some open shots.................Thumbs Up

post #3 of 10
Thread Starter 

No, did not. I did check internal temp of sausage, got it to 156-160. The solid meat loins and tenderloins I used prage no 2 in salt and spice dry rub for 10-12 days in fridge before chamber. I got my old Osborne meat slicer out and cleaned up. Will slice and vacumn seal some this week. Will post some pics.

post #4 of 10
Quote:
Originally Posted by BigRub View Post
 

No, did not. I did check internal temp of sausage, got it to 156-160. The solid meat loins and tenderloins I used prage no 2 in salt and spice dry rub for 10-12 days in fridge before chamber. I got my old Osborne meat slicer out and cleaned up. Will slice and vacumn seal some this week. Will post some pics.

:popcorn

post #5 of 10
Thread Starter 

I sclised the tenderlois today Lomo and Bresaola, I am very pleased with both. Will sclice loins later in week

 

 

 

 

 

 

post #6 of 10

Very nice BR... Thanks for sharing.........points...........:first:

post #7 of 10

Very Nice!!

post #8 of 10
Thread Starter 

Thanks It has been fun, I love your Finocchietto, would you share reciept

post #9 of 10
post #10 of 10
Thread Starter 

sliced some loin today, I like the loin better than the tenderloin, after all the shrinkage the tenderloin is quite small. next time i stick with pork, packed the Kabanosy today 5 days drying in chamber, it had been smoked for 3 hours , int temp to 155

 

 

 

loin or a beef eye of the round

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