Brilliant!
That's some nice salami.
Looks really good Adam, nice pepperoni.
Thanks for the pics and info, I am headed in the same direction.
Thanks everyone.
Adam that looks fantastic
Richie
Must be!Disco...Twice? Still hungover after the Montana trip?
Yum! Looks great Adam!
Brilliant!
Can't believe I just found this, farmer! I've been interested in trying dry curing for a while (I have Cappicola & Pancetta in CMAi bags just a couple of ounces from target). I'm out of room at home, but I figured I could find space at work for an old fridge in the warehouse. A fermentation chamber has stymied me though. When I saw the mini greenhouse I think I heard a choir singing Hallelujah! Great idea! Thumbs Up
Dan
Big pepperoni finally done. Dried for almost 2 months. Vac sealed and gonna slice as needed and revac seal.
Thin slice. Held together great.
Added a bressola a few days ago. Got some nice mold growth so far.
Looks like I have room for something else now.
Great post! Following for sure. I like the ingenuity of that fermentation chamber!
WOW, that is awesome ! Very nice job bud... Thumbs Up :drool
That look really good Adam - Thumbs Up
Sliced some pepperoni and coppa for a frozen pizza for dinner
The fat you see in the coppa just disappeared when eating it. Don't even know it's there but added flavor.
Yum! Nice way to amp up a frozen pie!
Point!
By gosh Adam..... That looks sooooo good... Great job.......
Dave
Wow. That's some nice colour. Have you tried the coppa (uncooked).? How do you like it?