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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: carnie1 on January 28, 2014, 05:31:50 PM

Title: Saucisson Sec
Post by: carnie1 on January 28, 2014, 05:31:50 PM
This looked good so I'm gonna try it, recipe also from Charcutrie, Page 193

(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/F1746458-446D-41D5-90C0-E5DB022F3600_zpsf0t6emwm.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/F1746458-446D-41D5-90C0-E5DB022F3600_zpsf0t6emwm.jpg.html)

(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/A7BBD074-FED8-4AF9-9ECB-25FD5818BDF2_zpsdb4nmayc.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/A7BBD074-FED8-4AF9-9ECB-25FD5818BDF2_zpsdb4nmayc.jpg.html)

I like to hand dice the backfat

(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/7C6BA42F-E8D3-4AA7-8E96-A4C0BBECC2A5_zpsrx97ygbo.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/7C6BA42F-E8D3-4AA7-8E96-A4C0BBECC2A5_zpsrx97ygbo.jpg.html)

(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/8D614839-0930-4F72-B785-B7612FDA9C01_zpsgtv4sfxw.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/8D614839-0930-4F72-B785-B7612FDA9C01_zpsgtv4sfxw.jpg.html)

(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/4EFE1548-B90B-41C3-ADD8-4B87149A8533_zpsomtxkdjc.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/4EFE1548-B90B-41C3-ADD8-4B87149A8533_zpsomtxkdjc.jpg.html)

Hangin' with the Chorizo's, now we wait
Title: Re: Saucisson Sec
Post by: wkahler on January 30, 2014, 03:52:49 AM
We wait while the pigeon keeps watch LOL!!
Title: Re: Saucisson Sec
Post by: NePaSmoKer on January 30, 2014, 06:28:49 PM
Looking good.

Now i dont know if i wanna do more chorizo or saucission.

Got some mold 600 and f-lc going to be here soon.
Title: Re: Saucisson Sec
Post by: Tenpoint5 on January 30, 2014, 06:34:17 PM
Quote from: NePaSmoKer on January 30, 2014, 06:28:49 PM
Looking good.
Now i dont know if i wanna do more chorizo or saucission.

Well you could always make some for me! Bring it to NOLA
Title: Re: Saucisson Sec
Post by: carnie1 on January 31, 2014, 06:06:04 AM
Quote from: NePaSmoKer on January 30, 2014, 06:28:49 PM
Looking good.

Now i dont know if i wanna do more chorizo or saucission.

Got some mold 600 and f-lc going to be here soon.
Might as well do both, we can compare results
Title: Re: Saucisson Sec
Post by: carnie1 on February 09, 2014, 05:40:36 PM
Been 11 days now so here is a update

(http://i173.photobucket.com/albums/w73/carnie1/Mobile%20Uploads/DDD49E8D-3C4C-4D01-89E4-0B569B63E94A_zpspnikp1tk.jpg) (http://s173.photobucket.com/user/carnie1/media/Mobile%20Uploads/DDD49E8D-3C4C-4D01-89E4-0B569B63E94A_zpspnikp1tk.jpg.html)
Title: Re: Saucisson Sec
Post by: Saber 4 on February 09, 2014, 06:05:57 PM
Looking good!
Title: Re: Saucisson Sec
Post by: pjplovedog on February 27, 2014, 09:44:44 AM
Looks good
May I ask about your setup there where you are hanging your sausages to dry?  I've wanted to do something like that but I don't have a good temp and humidity controlled environment.  Is that an off-the-shelf setup or did you rig that yourself? 
Thanks!!!
PJP
Title: Re: Saucisson Sec
Post by: carnie1 on March 05, 2014, 11:47:40 AM
Decided to cut this today, tasted pretty good, total time to this point was 34 days

(http://i173.photobucket.com/albums/w73/carnie1/0c5e9884-bfe7-4f58-9004-6d62ba3bb578_zps84b5dcb9.jpg) (http://s173.photobucket.com/user/carnie1/media/0c5e9884-bfe7-4f58-9004-6d62ba3bb578_zps84b5dcb9.jpg.html)

(http://i173.photobucket.com/albums/w73/carnie1/7b95ba6e-53f1-4038-bc6d-b1027d658999_zps4c76de84.jpg) (http://s173.photobucket.com/user/carnie1/media/7b95ba6e-53f1-4038-bc6d-b1027d658999_zps4c76de84.jpg.html)
Title: Re: Saucisson Sec
Post by: NePaSmoKer on March 05, 2014, 12:00:55 PM
Vino, smoked cheese, crackers and S Sec   ;D
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