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  1. backcountrylivn

    Simple Homemade Curing Chamber

    Loins getting some mold now,been 3 days.Saucisson have lost a bit over 2/3 of weight.....hoping to be done by christmas:)Maybe enjoy some with some double creme brie,olives and crackers......and of course a nice local pale ale....or 10:)
  2. backcountrylivn

    White tail Deer Country Sausage

    Sounds normal to me
  3. backcountrylivn

    Simple Homemade Curing Chamber

    Thanks cfarmer:)
  4. backcountrylivn

    Simple Homemade Curing Chamber

    Pork loins out of fridge after 2 days drying,tied up(cant say truss cause i suck at it)weighed and ready to hang.Did 4 fennel,and 4 pepper,curious to see how the mold 600 covers up over the pepper i rolled the loins in.Mixed up the mold spray for a 12hr rest on the kitchen counter,will spray in...
  5. backcountrylivn

    Curing whole hams

    Looks excellent:)
  6. backcountrylivn

    Venison dried beef

    Looks great to me!That meatsauce on toastbrings back memories havent had that for ages.
  7. backcountrylivn

    Christmas sausage

    Some work right there,looks great
  8. backcountrylivn

    Simple Homemade Curing Chamber

    Thanks cfarmer.Have some time away from work,so why not cure more meat hehehe.
  9. backcountrylivn

    Simple Homemade Curing Chamber

    10 day refridgerator rest in dry rub,vac sealed.Removed today,rinsed,dryed off.Firmed up nicely with a dark shade of red.Back to fridge for 2 days.Then to chamber with a touch of 600 on Monday.Gonna be cramped in there
  10. backcountrylivn

    Simple Homemade Curing Chamber

  11. backcountrylivn

    Simple Homemade Curing Chamber

    Dropped temp to 58*/83% for remainder of drying the saucisson.Picked up a used frost free fridge,needing more space than the little chamber in use now....likely a winter project Started some fennel cured pork loins 10days ago..
  12. backcountrylivn

    White tail Deer Country Sausage

    everything i order there i have shipped to my door
  13. backcountrylivn

    White tail Deer Country Sausage

    Im not 100% sure what they keep on the shelves at top cuts,so i would call ahead before making the trip to see if they have what ur looking for for.
  14. backcountrylivn

    White tail Deer Country Sausage

    Evening,just saw u were local and thought id give ya this info incase ur interested.Prime Top Cuts in middelton,great to deal with.Have everything u would want for meat cutting sausage making.Check them out online,its now the only place locally where i can obtain cultures and cures,congrats on...
  15. backcountrylivn

    Simple Homemade Curing Chamber

    U can see how fast the mold grew.These pics were over only 4days.Started out with a beautiful earthy mushroom smell,however today the smell of amonia has pretty much taken over.I should also add that,after the solid muscles were cured/cleaned and removed from the chamber,i cleaned every inch of...
  16. backcountrylivn

    Simple Homemade Curing Chamber

    gce ^^^11lbs pork shoulder^^^ All meat and grinder parts froze prior to 1 coarse grind.First go at saucisson sec in the chamber.68*/85% for 72hrs(tspx culture added)then 62*/83% drying till 35% weight loss.These sausages went in 5 days ago.Mixed up some mold 600 and misted sausages once during...
  17. backcountrylivn

    Simple Homemade Curing Chamber

  18. backcountrylivn

    Simple Homemade Curing Chamber

  19. backcountrylivn

    Simple Homemade Curing Chamber

    Heres a few more pork shoulder cuts/loins etc.Held to 35% loss @ 62degrees/83% humidity by the time they finished.
  20. backcountrylivn

    Simple Homemade Curing Chamber

    Luckily,i had also ordered some bactoferm which arrived yesterday,nothing wrong with their best before dates.More curing pics to follow
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