Busy 24 hours - summer sausage, lonzino, bresaola

[LoydB]

It's been a busy 24 hours. Five pounds of summer sausage, three lonzino (one Sichuan, one citrus, one traditional) from a twelve pound pork loin, and a chipotle adobo bresaola from a teres major cut. Everything is either fermenting or curing as appropriate.

 

[indaswamp]

I'm in for the ride....

 

[tbern]

You're going to have some good eating coming up!!

 

[Brokenhandle]

Me too!

Ryan

 

[SmokinEdge]

You will be a master in no time. Nothing like going all in. I’m in for the ride.

Whatcha got for a curing chamber?

 

[indaswamp]

Yes....please post pics. of your chamber and set up....I'd like to see it...

 

[millerbuilds]

Looking good, can't wait to see the final product!

- Jason

 

[tx smoker]

I'm in for the ride....

I got a big tub of hot buttered popcorn and the beer. Slide on over and make room

Robert

 

[LoydB]

Current situation in the chamber - guanciale, coppa, 2x bresaola, chorizo, black garlic squid ink salami. It's the usual - upright freezer with humidifier & dehumidifier & small computer fan. Inkbird controllers. It had been down for a year while I worked on finding a spot for it in the house so I didn't have to deal with flies in the garage during the summer.

 

[LoydB]

Summer sausage fermented to 4.78, and is out of the smoker after about 9 hours.

 

[indaswamp]

Is that a Frigidaire Freezer? I had one like that for my first chamber....

 

[LoydB]

Yes, a Frigidaire.

 

[DRKsmoking]

You and Keith indaswamp are in a whole different world than me.
This is just fantastic. I am at awww with all of this .

You guys rock.

David

 

[indaswamp]

Yes, a Frigidaire.

Did you take the top return vent cover and rotate it 180*??? That will direct the airflow on the ceiling instead of down onto the salumi. It rolls to the front, hits the door shelves and disperses...much better...

 

[indaswamp]

You and Keith indaswamp are in a whole different world than me.
This is just fantastic. I am at awww with all of this .

You guys rock.

David

Once you get the basics...and understand the safety hurdles...it becomes easier. Then you know what rules can be bent a little and how/why....

 

[Danblacksher]

Next level stuff right there. I have just started making my own sausage and this is incredible. I do have a fridge in my shop that is super old but still works well I could use. Fantastic i Sichuan. Lol

 

[indaswamp]

Next level stuff right there. I have just started making my own sausage and this is incredible. I do have a fridge in my shop that is super old but still works well I could use. Fantastic i Sichuan. Lol

One book...
The Art of Making Fermented Sausages by Stanley and Adam Marianski

The absolute hands down BEST resource money can buy on how to do it safely and properly....and it's less than $20 bucks!

 

[LoydB]

Did you take the top return vent cover and rotate it 180*???

I have not. I'll take a look, but the freezer actually doesn't run much at all, it holds temp well.