This weekend I finally took the plunge and got around to starting some artisan dry cured peperoni. I finally feel confident enough to give this next level of curing called charcuterie a whirl.
Ground 10# of pork butt through 3/8” plate.
Used The Sausage Maker Dry Cured Peperoni mix with 2 tsp cure #2 and ½ tsp of Bactoferm T-SPX, mixed and ground again with 3/16 plate.
Stuffed into Umai Dry 32mm casings 12” long with supplied zip ties.
Hanging to ferment at room temperature (holding steady at 67’ in the house) to ferment until desired color is achieved. (3 days)
So check out my converted old gun cabinet into a fermenting chamber! This worked pretty good! Just moved the scalloped wooden barrel and stock rests/supports to the top of the cabinet to hang on S-hooks. (Don't worry... all my bang sticks are in a locked safe.)
After 3 days, going into my curing refrigerator @38’F on racks for about 2 weeks or 35%-40% weight loss. RH was 83% when I put them in. Stay tuned.
Ground 10# of pork butt through 3/8” plate.
Used The Sausage Maker Dry Cured Peperoni mix with 2 tsp cure #2 and ½ tsp of Bactoferm T-SPX, mixed and ground again with 3/16 plate.
Stuffed into Umai Dry 32mm casings 12” long with supplied zip ties.
Hanging to ferment at room temperature (holding steady at 67’ in the house) to ferment until desired color is achieved. (3 days)
So check out my converted old gun cabinet into a fermenting chamber! This worked pretty good! Just moved the scalloped wooden barrel and stock rests/supports to the top of the cabinet to hang on S-hooks. (Don't worry... all my bang sticks are in a locked safe.)
After 3 days, going into my curing refrigerator @38’F on racks for about 2 weeks or 35%-40% weight loss. RH was 83% when I put them in. Stay tuned.