Semi dried sausage .

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Chop,
You never used a cure chamber on these? Did you just stuff, cook, and wrap in butcher paper into the fridge?
Thanks
 
Chop,
You never used a cure chamber on these? Did you just stuff, cook, and wrap in butcher paper into the fridge?
Yes . What I didn't freeze , I was storing in a plastic bag in the fridge . After a couple days it would get sticky on the outside .
I happen to mention that to a meat cutter one day , he said hold it in butcher paper , it has to breath .
So I wrapped up the krakow . Couple days later I could tell it was losing weight . So I got the idea to try long term .

So to answer your question ,
Mixed up with cure 1 added at the correct amount for the weight of the meat .
Dried the surface and hung in the smoker as normal , pulled at an internal temp of 152 .
Out of smoker , into ice bath cooled down to 90 degrees .
Dried off and in fridge over night .
Next day cut in half , remove casing and wrap in pink non-coated butcher paper .
In fridge , I keep mine at 36 degrees for this stuff .
Check after a couple days / weeks . The right way would be to weigh it . I think the number is 17 % loss makes a semi-dry sausage ?
Keep an eye on it , and dry it to your liking .
 
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I made 3 lbs of pepperoni last week . Cooked to 152 , currently wrapped in pink butcher paper in the fridge .
Here's an update on the pepperoni for any body interested .
Out of smoker , before any drying on the left , 10 days wrapped in the paper in fridge on right .
These are in 29 / 32 mm hog casings .
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Getting close . This has great flavor . Couple more pics after 10 days .
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Boy howdy that just looks fantastic Rich! It's definitely something I'll try down the road, there's no available fridge space at all with everything that been going on. Kind of inspires thoughts of making a pizza for some reason. RAY
 
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