Author Topic: dry curing  (Read 3080 times)

Offline TedEbear

  • Member Extraordinaire
  • ******
  • Posts: 2,512
Re: dry curing
« Reply #15 on: October 12, 2017, 03:06:51 pm »

But for some reason all i can see is i need a 3rd party hosting or photobucket.

You can fix that for free in this thread:  recover your photobucket photos

Offline cathouse willy

  • Full Member
  • ***
  • Posts: 368
Re: dry curing
« Reply #16 on: October 15, 2017, 12:03:14 pm »
Orange Lonzino

Just out of the drying cab.




Sliced and ready for tasting


There's a bit of surface hardening because the fan ran too much but for my fist try I'm happy and it tastes wonderful.


Offline cathouse willy

  • Full Member
  • ***
  • Posts: 368
Re: dry curing
« Reply #17 on: March 11, 2018, 10:18:25 pm »
From the book Charcuterie an all beef lean sausage.It tastes great but could use more heat, next time.




Offline Gafala

  • Sr. Member
  • ****
  • Posts: 567
  • Gem faceter by choice, BBQ Smoker by heart.
Re: dry curing
« Reply #18 on: March 13, 2018, 10:16:09 am »
Looking Good
Bradley 4 rack Digital, 900 watt, Auber PID
Bradley cold smoke adapter
Char-Griller Smoking Pro BBQ Smoker with rotisserie
Brinkman Bullet Smoker
Weber 24”
Custom Hard Cure Cabinet for Salami
One Auber Master Temp monitor and two remotes with probes, up to ten remotes can be used.