Doing Dry cure Pepprone from Charcutere
(http://i173.photobucket.com/albums/w73/carnie1/49925e1f.jpg) (http://i173.photobucket.com/albums/w73/carnie1/79b58c43.jpg)
Dry Ingredients Ready to stuff
(http://i173.photobucket.com/albums/w73/carnie1/85fee347.jpg) (http://i173.photobucket.com/albums/w73/carnie1/b349f92e.jpg)
Stuffed and ready to ferment overnight at 85* and 90% RH El cheapo way of obtaining humidity when other chamber is in use
(http://i173.photobucket.com/albums/w73/carnie1/2bca28ed.jpg)
Don't laugh it does work this way, did it a few years ago
(http://i173.photobucket.com/albums/w73/carnie1/fa2a6f72.jpg)
New humidifier for dry cure cabinet, Shhhh , Don't tell Mrs NePa's
I'm telling ;D ;D
Looks good Amigo
Looks good Tony!!! I think that penguin used to live in Ricks Garage ;)
oh wow - that looks killer! seriously man
(http://i173.photobucket.com/albums/w73/carnie1/0269239a.jpg)
Hangin out with the Salami's to get happy
Very interesting.Thanks.
Now did you precook this to it of 145 or just aged it. Alo with out precooking whats the length of time to be hung?
Looking good carnie1
Quote from: viper125 on February 19, 2012, 05:37:34 PM
Now did you precook this to it of 145 or just aged it. Also with out precooking whats the length of time to be hung?
No precook as it has LHP Starter and Cure #2 in it, just incubated for 12 hours at 85* , not sure of time to hang yet, most recipes say when weight loss is 30% it's done
X4
Quote from: carnie1 on February 20, 2012, 12:16:54 PM
Quote from: viper125 on February 19, 2012, 05:37:34 PM
Now did you precook this to it of 145 or just aged it. Also with out precooking whats the length of time to be hung?
No precook as it has LHP Starter and Cure #2 in it, just incubated for 12 hours at 85* , not sure of time to hang yet, most recipes say when weight loss is 30% it's done
Try a few with a 35% weight loss; that's the way I like mine. They are firmer and the flavors are more concentrated.
Been Hangin' for 21 days, I figured I'd give it a taste
(http://i173.photobucket.com/albums/w73/carnie1/b7c0f08f.jpg) (http://i173.photobucket.com/albums/w73/carnie1/98260510.jpg)
Pretty good, not greasy, got a little tang to it, might have to fire another batch quick before I head north
My Quality control inspector gives the final stamp of approval
Awesome Carnie, Thats looks excellent!!
Looks good Tony
Is Casper inspector 12 ;D
It's clearly officially approved!
The inspector is never wrong! :D
Very nice Tony! 8)
Mike
Nice color!