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Spicy Cacciatore

golfpro2301

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Joined Jun 6, 2012
Been trying to go thru all my UMAI bags and decided to try a spicy cured sausage. Modified recipe found on meatsandsausages to add heat. Prior to putting cure in I tasted seasoning and definitely has a bite to it. I would put it at heat level of BW3 wild sauce but lingers for good 10min. the 50mm UMAI bags have been getting done in roughly 3 weeks so we will see hot it goes. It is in chamber fermenting at 71F and 90-95RH for 72 hours

2lb fatty pork butt
Salt 27.5gr
Cure #2 2.9
Dextrose 4gr
Coarse Pepper 3gr
Corianger 2gr
Caraway 2gr
Red Pepper Flake .5 gr
Carolina Reaper Pepper Flake .5gr
Carolina Reaper Powder 1/8tsp
Garlic Powder 2gr
T-SPX Culture .004oz

IMG_2289.jpg
 
Last edited:

pc farmer

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Sounds too hot for me. Looking forward to the out come.
 

HalfSmoked

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Nice looking flame stick. Waiting finish.

Warren
 

SmokinAl

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Love that heat!
Looking forward to seeing them when you slice them up!
Al
 

73saint

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Yum! I’m about to have a whole pile of those reaper peppers if you want some. I dunno what to do with em all!!
 

golfpro2301

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Joined Jun 6, 2012
Start date was Aug 11 and as of now at 31% loss. One thing I noticed is the meat not pulling away from bag like all the others I have done. Only difference is this one was in chamber where temp fluctuate between 32-42. Fridge stays closer to 37-38.

everything still looks good tho I also have few pounds of Landjager finishing in next few days. Currently at 35% loss

4B7681CD-9D6E-4ED3-A83B-6B5ABE07D1C5.jpeg
 

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