Starting to fill up

[reg]

The sausage curing room is starting to fill up

[DoctorCheese]

Yummy

[Al Lewis]

Looking great and smelling better I bet!!! :P

[Danbo]

Look soooooo good! :)

[reg]

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

[reg]

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

[DoctorCheese]

What makes them white?

[Duntov]

So nice!  I have to give you a cheese since there aren't any meats to give.   :)

[john H]

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

 

[reg]

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

[jhend]

Hey Reg, what recipe do you use for the sopressata?

John