- Joined Mar 30, 2012
Lomo and Bresaola all done new curing chamber worked great. Now drying a couple of smoked sauages, a French Saucisson and a Polish Kabanosy.
I actualy used all pork, loin and a few tenderloins, no beef. next time beef. I cured 2 weeks in refrig, then tied up and hung in chamber 85-% humid, about 75 deg, then every few days 3-4 stepped down hum , ended at 70% and 50-60 deg. I used no casing. Keep hum up so as not to get hard outer and stop or slow drying the inner , I believe it worked well. I have some smoked sausage in now for drying. I plan on doing fermented sausage next, using prague 2 for anti bad stuff and Bactofern T-SPX to start the fermenting. Maybe a mold starter to get a good white penicillin mold on outside. If you have any questions, I will be glad to help. I am an amiture and just learning also.
The Bresaola is quit nice with tenderloin, have not tried the loin yet, a few days. I like the Bresaola, but I like the Lomo even better. Pork loins are so cheap, I think after the fermented sausage gets started I will do some more loins with a variety of herb ans spice mixtures. Fun.
I like what you did with the ducks. We do not get to many in San Diego
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