First sausage for the new fermentation chamber. Looking forward to the final results
Last edited:
Pepperoni - Updated 5/18
- Thread starter homebrew
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First sausage for the new fermentation chamber. Looking forward to the final results
Very nice.
I have the same humidifier, watch the case hardening and check your pH if you have not already done so.
I have the same humidifier, watch the case hardening and check your pH if you have not already done so.
black
Smoking Fanatic
Thanks guys - humidity is holding good so far. Still need to do a Ph test - only been in less than a week.
Hey Nepas - what is the best way to test using strips?Very nice.
I have the same humidifier, watch the case hardening and check your pH if you have not already done so.
Use some pH test strips. You can find them at The Sausage Maker site (they are a forum sponsor) or Allied Kenco.
They come in 2 pH test ranges, i would get both.
Hope this helps
Finally got around to sampling. I probably let this go a little to long, but the flavor was great. some case hardening, but pretty good job for my first attempt. I really love the new chamber, got some Breasola going now - pics and a new thread coming.
Not sure how to store these. Should I wrap in butchers paper and store in the chamber? Or vacuum pack and freeze? or vacuum pack and store in chamber? Looking for some help from you experts.
Not sure how to store these. Should I wrap in butchers paper and store in the chamber? Or vacuum pack and freeze? or vacuum pack and store in chamber? Looking for some help from you experts.
Nice job....... I would vacuum seal and refrigerate. Leave the bag a little long so you can eat some and re seal
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