Can a guy like make a pepperoni similar to the hard kind sold in stores? Or is this just threw dried meats?
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Have a look here http://lpoli.50webs.com/index_files/pepperoni.pdf (http://lpoli.50webs.com/index_files/pepperoni.pdf)
Yes I have that one. My problem is it seems id need a drying cabinet for the 86F 90 Rh. My basement would do the 55-60 with a rh of around 70. Is there a easier and cheaper way of doing the 86/90 with out a cabinet?
Well, the humidity is really important. If it is too low the sausage will evaporate quickly on the outside and harden. That traps moisture inside the sausage and leads to spoilage as the moisture can't get out thru the hardened outer layers. Air circulation is also required so wrapping it in a plastic sack with water at the bottom is a non-starter as well.
would 55-60 temp with 70 be ok to dry then? Seems it would take longer but don't really under stand. Would it be better to use a box or something and put in a humidifier or would temps be still to low. Wish we had a forum here for dried meat also. I am very interested in this and there isn't much info here Im afraid. May have to look for a dried meat fourm else where. Don't be afraid to beat it into my head. Some times thats what it takes. LOL
You seem to have the ideal drying environment in your basement. The 55-60°F with 70% RH is what is recommended in his recipe. Those are the temperatures I use in my cabinet, and I try to keep the RH between 65 - 70% RH (which is an ongoing battle).
The only thing you need to do is to use your Bradley to incubate the sausage at 86°F for 12 hour at 90% RH. (He doesn't state what starter culture he is using, but you will have to follow the instructions on the type of culture you purchase). What I do is to use the cold smoke setup, and the shortest hose I can use for the hook up. Set a hot plate and a small pan of water, and allow that to simmer. That will pump more moisture in the smoker (leave the vent wide open). I leave the drip tray in, and use aluminum foil to seal the space between the wall and the drip pan; the best I can. That prevents too much moisture from running down the walls and to the element. During the incubation, I rotate the sausages, and mointor the water in the pan.
Also I have found that as long as no portion of the sausage "cooks", the 90% RH should be your goal, but at this stage if you get 70% RH or higher your sausage will be fine. .
Heres a good learning thread.
http://wedlinydomowe.pl/en/viewtopic.php?t=5099
Thank you!