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  1. seadog92

    Dry cured Pepperoni..

    Sorry, the text driver went haywire. I meant it to say Sambuco, an anise liquor
  2. My First Pepperoni

    My First Pepperoni

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  3. seadog92

    My First Pepperoni

    I'm taking the plunge and trying my first Pepperoni.  I went old world style with the Traditional Dry recipe in Stanley Marianski's book, The Art of Making Fermented Sausages.  I started with 2 lbs beef, 1 lb back fat and 7 lbs pork. I went with a small 1/8th inch grind, as it was that or the...
  4. ready to hang in fermentation room.jpg

    ready to hang in fermentation room.jpg

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  5. Happy crew.jpg

    Happy crew.jpg

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  6. stuffing Pepperoni.jpg

    stuffing Pepperoni.jpg

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  7. Spices.jpg

    Spices.jpg

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  8. Grinding.jpg

    Grinding.jpg

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  9. seadog92

    temp and humidity control in one unit

    Boy am I late responding to this!!!  I'm sorry!.   The unit is great and I'm glad I bought it.  A bit pricey at $150, but it sure keeps my cooler within a degree or two of what I've got it set at. 
  10. seadog92

    WHAT THE )&^#)^%(&~$@)_ IS THIS STUFF COMING OFF MY HAM????????

    It sure did freak me out!!!!
  11. seadog92

    Dry cured Pepperoni..

    Has anyone tried putting a bit of Sanibel in the mix to heighten the flavor of the anise seed? Also, since the phosphate is primarily to hold and fix the water, can you skip this if you don't have any and double up on the dry milk?
  12. seadog92

    My first picnics

    Ok, they're done! Hot smoked at 225 for 6 hours, let rest for 20 minutes and carved. I gotta admit, it's dang good! Thanks for all the comments and help.
  13. 20140907_153719.jpg

    20140907_153719.jpg

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    • Album: My first picnics
  14. 20140907_150757.jpg

    20140907_150757.jpg

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    • Album: My first picnics
  15. seadog92

    My first picnics

    Ok,next step.....sorry, no pictures. I left the ham in cure for 15 days. Got shocked at seeing my first roping brine, then rinsed, dried and cold smoked 15 hours. I put the hams in my comeback at 225 and have started hot smoking. My question is, should I finish them in the smoker, or bring...
  16. seadog92

    WHAT THE )&^#)^%(&~$@)_ IS THIS STUFF COMING OFF MY HAM????????

    BEAR, I just started talking politics and it slid off the meat and down the drain. Been thinking if it happens next time, I'll ship it to Washington.
  17. seadog92

    WHAT THE )&^#)^%(&~$@)_ IS THIS STUFF COMING OFF MY HAM????????

    Thank you!!!! Boy was I worried. Next time I'll use dextrose or pure cane sugar.
  18. WHAT THE )&^#)^%(&~$@)_ IS THIS STUFF COMING OFF MY HAM????????

    WHAT THE )&^#)^%(&~$@)_ IS THIS STUFF COMING OFF MY HAM????????

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  19. seadog92

    WHAT THE )&^#)^%(&~$@)_ IS THIS STUFF COMING OFF MY HAM????????

    OK people, Ever see the movie the BLOB????  I took my two picnics out of the brine today, and instead of pouring off the water brine (I used POPs recipe and it stayed in for 15 days), I poured off this brown sludge that reminded me what Steve McQueen was running from!!  It was really strange! ...
  20. sludge 2.jpg

    sludge 2.jpg

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