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.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/dcpep.jpg)
BBL
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.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/DCPEP1.jpg)
Stuffed and ready for fermentation.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/dcpep2.jpg)
Going to hang for 12 hours at 85*
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/dcpep3.jpg)
Looking good Sir!!!
And they told me,It aint rocket science.Ya Right LOL Lookin Good.
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 ;)
Quote from: Keymaster on May 01, 2012, 04:49:06 PM
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
Nice work Rick, as always...
Thanks
Time for temp and humidity now.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/dcpep4.jpg)
This should be interesting. :)
Carolyn
Day 2 in the fridge. Going to give the Lonzino a very mild cold smoke tomorrow.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/PEPLONZ.jpg)
Getting closer.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/dcpepr5.jpg)
Lookin really good, I have the 19th thru the 28th off and plan on fillin my dry cure cabinet with several different meat treats.
It's already lookin good Nepas :)
Carolyn
Getting closer now. Prob done sunday/monday.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/dcpepr6.jpg)
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!!
Quote from: sjmcdowall on May 09, 2012, 09:10:57 AM
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!!
1. Yes Dry powdered milk
2. No typo 1/4 tsp f-rm-52 added to 1/4 cup distilled water = 1/4 cup fement water.
3. 80/20 ground beef. You can use lean gb with a pork cut in. IE 4 lbs lean gb with 1 lb pork cut
4. No i decided not to cold smoke.
5. HAHAH If you can get by this then come get it LOL .......JK
(http://i868.photobucket.com/albums/ab242/nepas1/m16d.jpg)
Really dont have much details posted, just process of when i make.
2. Cont
When the recipe call for 1/4 cup its done like stated above. Some recipes call for a larger tsp amount depending on what Bactoferm you use, poundage and so on.
Not yet there.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/dcpepre.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/dcpepre1.jpg)
Hang it back up for a few more days.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/dcpepre2.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/dcpepre3.jpg)
Now that my friends is some good eats!!! Nice job, as always, Rick.
Art
Wowee! that is so pretty :)
But how do you tell when it is done?
Carolyn
Now thats a good lookin pepperoni stick!
Good job! Makes me want to go beyond hot smoking! Gotta get one of those setups!
Ready or not --- it looks mighty fine!
Looks really good Rick. Guessing it isn't quite firm enough when sliced?
Was out of town a few days. Got home this evening and the fridge stopped wotking while i was gone. Temp was 89* and all my dry cured sausage in there is shot >:(
Oh well time to call a repair guy and start over.
Man that really sucks Rick. Oh well I guess all ya can say is git her done and start over. Sorry to hear about the lose of them fine Peperone, they looked very good.
Maybe you should move back north where its colder ;D ;D ;D ;D
Sorry to hear that Rick, Maybe I can help you get it up and running if its small parts :)
:'( :'( :'(
Oh that is a shame!
Quote from: hal4uk on May 11, 2012, 07:26:18 PM
Ready or not --- it looks mighty fine!
What he said!
Quote from: Keymaster on May 12, 2012, 07:34:51 PM
Sorry to hear that Rick, Maybe I can help you get it up and running if its small parts :)
Thanks Aaron
It just humms? I really dont know nothing about the workings. The top fan blowing up over the coils still works.
Sounds like the compressor is locked up, Turn it on and smack the compressor with a rubber mallot 3 or 4 times real good. Sometimes that will get it going.
Quote from: Keymaster on May 13, 2012, 05:23:34 AM
Sounds like the compressor is locked up, Turn it on and smack the compressor with a rubber mallot 3 or 4 times real good. Sometimes that will get it going.
Heck Ya thats my kind of mister fix it ;D ;D
Quote from: devo on May 13, 2012, 05:47:20 AM
Quote from: Keymaster on May 13, 2012, 05:23:34 AM
Sounds like the compressor is locked up, Turn it on and smack the compressor with a rubber mallot 3 or 4 times real good. Sometimes that will get it going.
Heck Ya thats my kind of mister fix it ;D ;D
Yep, when I went to school for refrigeration the instructor coined me the "Backyard mechanic" ;)
I hit the compressor with the rubber mallet. It still humms >:(
Next is a well placed 223 round :o
Quote from: NePaSmoKer on May 13, 2012, 10:52:21 AM
I hit the compressor with the rubber mallet. It still humms >:(
Next is a well placed 223 round :o
Sent a PM
Sorry to hear that... That just down right sucks Rick! :(
Hopefully it's a easy fix.
Mike