sausage smoke and dry chamber

[bigrub]

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.

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• Jan 7, 2014

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• Jan 7, 2014

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• Jan 7, 2014

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• Jan 7, 2014

 

[boykjo]

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

 

[bigrub]

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]

 
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.

 

[bigrub]

I sclised the tenderlois today Lomo and Bresaola, I am very pleased with both. Will sclice loins later in week

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• Jan 8, 2014

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• Jan 8, 2014

 

[boykjo]

Very nice BR... Thanks for sharing.........points...........

 

[shannon127]

Very Nice!!

 

[bigrub]

Thanks It has been fun, I love your Finocchietto, would you share reciept

 

[shannon127]

Thank you, the recipe is in this thread

http://www.smokingmeatforums.com/t/135192/finocchietto-with-pictures-i-love-this-salame

 

[bigrub]

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

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• Jan 10, 2014

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• Jan 10, 2014

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• Jan 10, 2014

loin or a beef eye of the round