- Jan 18, 2017
- 92
- 63
5 lbs. of Pepperoni-----5 lbs.of Soppressata ------5 lbs.Parabelum Soppressata, in Umai bags, weighed, tagged and ready to hang for 48 hours.
And then into what used to be my cheese cave and is now my fermenting and drying cave----probably 4 to 6 weeks, until 40 % weight loss. Can't wait to compare these to the dry sausages I have previously made the old fashioned way.
Note the gallon jar with pickled hot Polish sausage sticks and the last jar of last seasons fermented pickles, even 7 lbs. of cheddar cheese----the last of the cheese I will ever make.
Blaise
And then into what used to be my cheese cave and is now my fermenting and drying cave----probably 4 to 6 weeks, until 40 % weight loss. Can't wait to compare these to the dry sausages I have previously made the old fashioned way.
Note the gallon jar with pickled hot Polish sausage sticks and the last jar of last seasons fermented pickles, even 7 lbs. of cheddar cheese----the last of the cheese I will ever make.
Blaise