My adventures in starting dry curing

[atomicsmoke]

That's some nice salami.

 

[redheelerdog]

Looks really good Adam, nice pepperoni.

Thanks for the pics and info, I am headed in the same direction.

Thats what im talking about.jpg

• redheelerdog
• Oct 24, 2016

 

[tropics]

Adam that looks fantastic

Richie

 

[pc farmer]

 
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.

Thats what im talking about.jpg

• redheelerdog
• Oct 24, 2016

 
Adam that looks fantastic

Richie

Thanks everyone.

 

[dirtsailor2003]

Yum! Looks great Adam!

 

[disco]

Brilliant!

 

[atomicsmoke]

Disco...Twice? Still hungover after the Montana trip?

 

[disco]

Disco...Twice? Still hungover after the Montana trip?

Must be!

 

[SmokyMose]

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

 

[pc farmer]

Yum! Looks great Adam!

Brilliant!

Thanks guys.

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

Lol. I got the idea from someone else.

 

[mike w]

Great post! Following for sure. I like the ingenuity of that fermentation chamber!

 

[Rafter H BBQ]

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.

WOW, that is awesome ! Very nice job bud... Thumbs Up :drool

 

[wade]

That look really good Adam - 

 

[pc farmer]

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.

 

[pc farmer]

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

Thanks guys. Don't know how this skipped by me

 

[dirtsailor2003]

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!

 

[pc farmer]

Yum! Nice way to amp up a frozen pie!

Point!

Thanks Case. It was wife approved so it's a go.

 

[daveomak]

By gosh Adam.....   That looks sooooo good...   Great job.......

Dave

 

[atomicsmoke]

Wow. That's some nice colour. Have you tried the coppa (uncooked).? How do you like it?

 

[pc farmer]

By gosh Adam.....   That looks sooooo good...   Great job.......

Dave

Thanks Dave

Wow. That's some nice colour. Have you tried the coppa (uncooked).? How do you like it?

I did try it uncooked, didn't care for the flavor. I did a white wine rinse on this one. Tasted great cooked.