Austrian Kantwurst Hybrid Dry Cured

[bladeguy]

I bought about 20 5 gallon pickle pails from Craigslist really cheap a while ago. Check your local Craigslist, you may be surprised.

 

[hoity toit]

Day 9 : Just did another 4 hrs COLD smoke on them and returned to the drying chamber. Holding steady at 52* and 75-85 humidity. More to follow in the coming weeks.

HT

 

[crankybuzzard]

This one got past me!  I'm along for the wurst wait ever...

 

[DanMcG]

Sounds like a great recipe HT. I love caraway...I'll be following this one.

 

[hoity toit]

This one got past me!  I'm along for the wurst wait ever...

Sounds like a great recipe HT. I love caraway...I'll be following this one.

I see all my Wurst friends are watching this thread, We have 6-7 weeks if all goes as planned.:sausage:

 

[bellaru]

Looks good so far. I'm in

 

[boykjo]

still

 

[hoity toit]

 

still

UPDATE : It's coming along pretty good. I am thinking another 3-4 weeks till its done. I plan on weighing them again today.. Believe me I am ready to cut into it. I will make another batch if this comes out good.

HT

 

[hoity toit]

 
UPDATE : It's coming along pretty good. I am thinking another 3-4 weeks till its done. I plan on weighing them again today.. Believe me I am ready to cut into it. I will make another batch if this comes out good.

HT

READY - UPDATE #2  : I just weighed them again and if my math is correct they should be fully fermented, dried and ready to go. So now I am going to slice one of the larger ones open. It looks like they have lost approx 35-40%of the green weight. Here goes the slice pictures below.

The taste is pretty darn good for my second time making slow fermented product. I think the bacteria culture is a must. The texture of this could be a little finer grind for me and my sample pieces have just the right amount fat and it isn't "smeared". The casing falls right off easily, I'll do this again, next time with a second grind.

Anyone give me pointers if I can vac seal these and keep refrigerated till needed or do they need to just hang in the refer @ 52* or so ????

Thanks for putting up with this for 6 weeks. Enjoy the pictures.

HT

HT

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Now that is a pretty plate of Kantwurst

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[ab canuck]

Well for me not ever doing this I think they look good.

 

[crankybuzzard]

OMG! That turned out very very nice indeed! I can imagine a mouthful of different flavors as well!

I'm not sure about a second grind, that texture looks good from here. How's the mouth feel on it?

Pointing up!

 

[BGKYSmoker]

Dayum Sayum

Looks real good.

Yes you can vac seal them.

 

[pc farmer]

Wow.   You done did a fine job.

 

[1967robg]

Wow! Looks great! Been wanting to try something like this. I'm a little intimidated with the temperature and humidity controlled environment. You certainly have it figured out. Point

 

[hoity toit]

Thanks for the kind words., and Nepas it's good to know I can vac seal them and store in the frig. Thanks CFARMER, I am confident enough with the dry cured to continue this journey. Rob, don't fuss too much over the temp humidity thing it's actually pretty simple if you follow the guidelines from the ones that came before us. It is not that hard but you must be exact and not get in a hurry, good things take time to develop and I am all in on the fermented method all of which was learned here on SMF.  CrankyBuzzard., hats off to you too for your continued support. I only wish I had this knowledge years ago. Better late than never. Thanks again for all of your shared info and steering me in the right direction. In my "real job" I had the opportunity to perform my trade (electrical) in a commercial USDA meat plant where I was exposed to all the sausage making and curing. It was always mystical to me until I started reading and learning here. This is one hobby I truly enjoy. Everyone says...you ought to open place and I tell them when it becomes work it's not fun anymore. I do this because I enjoy it and it is a great stress reliever, plus my dogs always get something for treats. I'll leave it at that.

HT

 

[hoity toit]

 
Wow. This is one I am going to watch. I have not had the time or set up yet to try dry aging. Today is one of those days I think. I found a couple Austrian recipe's today while trying to find a knackwurst one( not much luck there) And then I read Cranky"s Weisswurst post so now I have that one as well. Nice set up and I will be watching and awaiting. A definite 'IN' 

Tell me what you think of the finale . The pictures posted are from today when i sliced some of it.

HT

 

[ab canuck]

Hoity Toit  They look good!!! I love that type of sausage, Dry, fermented mmm mmm. I have a lot on my plate this spring lol, I have a smokehouse to build, and I am still contemplating an electric build / conversion out of an upright freezer I picked up. That and my kazillion sausage and meat smoking recipes I got from this site...lol Wife is going to hate this site for awhile... But it is definitely something I want to get into...... Good job... 

 

[hoity toit]

 
Dayum Sayum

Looks real good.

Yes you can vac seal them.

Should I leave the casing on and vac seal whole ? or will it be ok to remove the casing, slice and vac seal ?  Your thoughts on this please.

HT