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sausage smoke and dry chamber

bigrub

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Dry curing Spanish Lomo and Bresaola, rub with salt spices and insta cure 2, hang for 45 days 30-40% weight loss. Also made fresh pork sausage Kabanosy, Saucission and Andonille, Smoke for 2 hours, the first two curing chamber 20 days.








 

boykjo

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Awesome.... Nice work... Did you check the PH level.. cant wait to see some open shots.................
 

bigrub

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No, did not. I did check internal temp of sausage, got it to 156-160. The solid meat loins and tenderloins I used prage no 2 in salt and spice dry rub for 10-12 days in fridge before chamber. I got my old Osborne meat slicer out and cleaned up. Will slice and vacumn seal some this week. Will post some pics.
 

boykjo

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No, did not. I did check internal temp of sausage, got it to 156-160. The solid meat loins and tenderloins I used prage no 2 in salt and spice dry rub for 10-12 days in fridge before chamber. I got my old Osborne meat slicer out and cleaned up. Will slice and vacumn seal some this week. Will post some pics.
 

boykjo

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Very nice BR... Thanks for sharing.........points...........
 
Last edited:

bigrub

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Joined Mar 30, 2012
Thanks It has been fun, I love your Finocchietto, would you share reciept
 

bigrub

Fire Starter
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12
Joined Mar 30, 2012
sliced some loin today, I like the loin better than the tenderloin, after all the shrinkage the tenderloin is quite small. next time i stick with pork, packed the Kabanosy today 5 days drying in chamber, it had been smoked for 3 hours , int temp to 155



loin or a beef eye of the round
 

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