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Author Topic: Starting to fill up  (Read 4353 times)

reg

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Starting to fill up
« on: January 16, 2017, 04:26:04 PM »
The sausage curing room is starting to fill up
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DoctorCheese

  • Guest
Re: Starting to fill up
« Reply #1 on: January 16, 2017, 04:36:56 PM »
Yummy
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Offline Al Lewis

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Re: Starting to fill up
« Reply #2 on: January 16, 2017, 04:42:34 PM »
Looking great and smelling better I bet!!! :P
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Offline Danbo

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Re: Starting to fill up
« Reply #3 on: January 16, 2017, 07:53:00 PM »
Look soooooo good! :)
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reg

  • Guest
Re: Starting to fill up
« Reply #4 on: January 17, 2017, 12:50:20 PM »
Thanks guys. Will be getting the spray mold 600 today

We also have some capocollo's and brasola curing in the fridge that will get hung this weekend
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reg

  • Guest
Re: Starting to fill up
« Reply #5 on: March 10, 2017, 02:17:18 PM »
Attached is a photo of the curing room as of yesterday. The sopressata is ready and will be coming down on Saturday but the whole muscle cuts will still need more time until they are done. That's it until next Nov/Dec
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DoctorCheese

  • Guest
Re: Starting to fill up
« Reply #6 on: March 10, 2017, 03:46:04 PM »
What makes them white?
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Duntov

  • Guest
Re: Starting to fill up
« Reply #7 on: March 10, 2017, 05:12:14 PM »
So nice!  I have to give you a cheese since there aren't any meats to give.   :)
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john H

  • Guest
Re: Starting to fill up
« Reply #8 on: March 11, 2017, 02:20:51 PM »
Nice job Reg, I vacuum sealed my summer sausage and pepperoni this week. Lonza and capicola are still hanging. AC4Y for the eye candy.

John

 
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reg

  • Guest
Re: Starting to fill up
« Reply #9 on: March 11, 2017, 03:25:00 PM »
Thanks guys, I'm very happy how things went his year.

DC that is a mold we spray on the sausages right after fermentation so that the bad stuff can't get a hold on them. Some say it also gives something to flavour but that I can't confirm

John we also have lonza, capicola and brazola still hanging, it will be a while before it is done
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jhend

  • Guest
Re: Starting to fill up
« Reply #10 on: January 02, 2019, 05:43:24 PM »
Hey Reg, what recipe do you use for the sopressata?

John
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