Peperone

[NePaSmoKer]

Recipe is from Charcuterie book pg 146. After fermentation i will be doing a mild cold smoker before temp/humidity hang.

No i'm not getting out of the smoking/sausage making. Just need to re group on my ways.

My hog casing being soaked.


BBL

[NePaSmoKer]

Here is the basic ingredients. Water and f-rm-52 not shown cuz i gotta go uptown quick.

Dpm
dextrose
kosher
smoked cayenne
smoked paprika
ground fennel
allspice
cure #2
dry red wine
1/4 tsp f-rm-52 dissolved in 1/4 cup distilled water.




Stuffed and ready for fermentation.


Going to hang for 12 hours at 85*

[mikecorn.1]

Looking good Sir!!!

[slowpoke]

And they told me,It aint rocket science.Ya Right LOL Lookin Good.

[Keymaster]

I think I have decided this will be my next dry cure project too Rick, Probably this weekend.. Yours look really good, I don't think I like those protein lined casings, whats your opinion? "Uptown" thats so 80's ;)

[NePaSmoKer]

I think I have decided this will be my next dry cure project too Rick, Probably this weekend.. Yours look really good, I don't think I like those protein lined casings, whats your opinion? "Uptown" thats so 80's ;)

Yep i dont like the protein lined casings either. would rather use beef middles.

uptown or over yonder  :o

[ghost9mm]

Nice work Rick, as always...

[NePaSmoKer]

Thanks


Time for temp and humidity now.

[Caribou]

This should be interesting. :)
Carolyn

[NePaSmoKer]

Day 2 in the fridge. Going to give the Lonzino a very mild cold smoke tomorrow.

[NePaSmoKer]

Getting closer.

[Keymaster]

Lookin really good, I have the 19th thru the 28th off and plan on fillin my dry cure cabinet with several different meat treats.

[Caribou]

It's already lookin good Nepas :)
Carolyn

[NePaSmoKer]

Getting closer now. Prob done sunday/monday.

[sjmcdowall]

Since I'm a newbie I feel I'm allowed to ask a few question (especially since Peperone is near the top of the list of dry-cured sausages I want to make).

Looking at the original recipe in the book -- I'm a bit confused ...

1 -- I assume DMP is a standard abbreviation for Dry Milk Powder ...

2 -- It appears you are using only 1/4 TSP of B F-RM-52 but the recipe calls for 1/4 cup?  Typo or ??

3 -- Is that all beef? Which cut?

4 -- Did I miss the cold smoke step?  Do you have details of how you did the cold smoke? Wood/time/etc?

5 -- What's your address and when will you be out of town so a moving van coming by to "borrow" your curing fridge won't be noticed?  :)

Actually, do you have details on your curing / fermenting setup somewhere? It looks very clean and sweet ...

Cheers!!