Chorizo is coming along nicely. Still has some hang time yet.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/spch.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/spch1.jpg)
I can almost smell them from here Rick. Very nice indeed.
WOW!!! I'm with Devo. I can almost smell them, too. A taste would be better, of course.
Art
That looks excellent Rick, Nice picture Takin too!!
Nice job Rick! 8)
The new camera is working excellent! ;)
Mike
Those look great Rick!
Those look killer!! Nice pics.
Sent from my iPhone using Tapatalk
You're killing me here........ :o
Waiting got the best of me. Gotta look.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sch5.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sch4.jpg)
Like what i see. Taste is there but needs more dry time. Look and taste again in 3 weeks.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sch2.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sch1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sch3.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sch-1.jpg)
You are starving me here. That looks incredible.
Quote from: KyNola on March 24, 2012, 07:37:42 AM
You are starving me here. That looks incredible.
;D
Was hoping it was done but still soft in the middle.
Man that looks super good, and it sure looks like you are getting a handle on that camera...well done...
The chorizo is a couple days from being done. Turned out real good. Getting to like the dry cured items.
This morning the chorizo is at 4 weeks. My wife said oh that taste good.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdch.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdch1.jpg)
I agree with the others.... it looks great!
OOoohhh SO GOOD looking.
Taking some slices today.
I think its looking done.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdc.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdc1.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdc2.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/sdc3.jpg)
Mmmmmm. Chorizo and egg tacos. :)
Sent from my iPhone using Tapatalk
If you make a large batch how do you store it?
Is it vac bags and then freeze?
must...have...recipe...stat
Buck
This is dry cured using cure #2 Its shelf stable and needs no refrigeration.
If you have no area that has the temp and proper humidity i would not advise not to try this. My cure chamber is with temp and humidity controls.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcsch89.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcsch88.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcsch90.jpg)
WOW
seemore
Looks Yummy.
Rick that looks fantastic! 8)
I've been working with Suyi from Auber on a new control. He has one on the way to me now so I will start a new thread about it. I still don't have a cabinet for it yet but hopefully I pick one up shortly.
Mike
Quote from: Mr Walleye on April 10, 2012, 05:57:17 PM
Rick that looks fantastic! 8)
I've been working with Suyi from Auber on a new control. He has one on the way to me now so I will start a new thread about it. I still don't have a cabinet for it yet but hopefully I pick one up shortly.
Mike
Mike
Is it a control for temp or humidity.
Quote from: NePaSmoKer on April 10, 2012, 07:41:22 PM
Quote from: Mr Walleye on April 10, 2012, 05:57:17 PM
Rick that looks fantastic! 8)
I've been working with Suyi from Auber on a new control. He has one on the way to me now so I will start a new thread about it. I still don't have a cabinet for it yet but hopefully I pick one up shortly.
Mike
Mike
Is it a control for temp or humidity.
Rick
I just posted all the details here....
http://forum.bradleysmoker.com/index.php?topic=28037.0
Mike