Spicy Cacciatore

[golfpro2301]

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

 

[pc farmer]

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

 

[HalfSmoked]

Nice looking flame stick. Waiting finish.

Warren

 

[smokin peachey]

Very inspiring can’t wait to see the finish

 

[SmokinAl]

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

 

[indaswamp]

I'll be watching for the finish....

 

[73saint]

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!!

 

[crazymoon]

GP2301, I'm in !

 

[golfpro2301]

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