Going to do 5 lbs of 90/10 beef pepperoni.
Here is my mix.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01372.jpg)
90/10 and the mix ready.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01374.jpg)
All mixed and ready for stuffing into 32mm hog casings.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01375.jpg)
Whole seed i crushed.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01377.jpg)
4 am start time with 2 hours of pecan, hit my target IT then into the cure fridge for 10 days at 70% R/H
Thats gonna be gooood.
Can you post the ingredients again?
I cant read then pasted on the picture very well.
Sucks gettin old. ::)
Sounds good!
Will be watching this one.
Cool Beans, Gonna make some Pepperoni :)
Getting the poke de boned and cubed for another item
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01378.jpg)
Blade removed.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01380.jpg)
Cubed and now ready to rinse off. I rinse before and after to remove bone dust and slivers from de boning.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01379.jpg)
Cover and in the fridge, grind later today.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01382.jpg)
Will be watching this with lots of interest! Hey the one big tip I heard was rinsing off the bone dust! Been telling people that for years. We debone rinse also on all meats. Especially wild meats. Frozen meat will get strong or gamely from the dust. Sorry didnt mean to steal the thread though.
Quote from: viper125 on February 14, 2012, 10:25:01 AM
Will be watching this with lots of interest! Hey the one big tip I heard was rinsing off the bone dust! Been telling people that for years. We debone rinse also on all meats. Especially wild meats. Frozen meat will get strong or gamely from the dust. Sorry didnt mean to steal the thread though.
I'm watching this one too! Alot of good info to be learned here.
Going with 4 lengths of hog and 3 fibrous.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01384.jpg)
I gotta fridge em cuz my wife wants to take me out fer dinner.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01385.jpg)
Tomorrow they get some smoke and fridge time with humidity for 7-10 days
Am I the only one who cant read the ingredients?
I have blown them up to 150% and still cant read some of them, if I blow them up any more and I cant read any of them.
I think its the overlay as I have the same issue with other posts like this.
Help.
Quote from: OU812 on February 14, 2012, 06:57:38 PM
Am I the only one who cant read the ingredients?
I have blown them up to 150% and still cant read some of them, if I blow them up any more and I cant read any of them.
I think its the overlay as I have the same issue with other posts like this.
Help.
I see it ok
1.5 cups distilled water
1/2 cup SPC
16 tsp fermento
1/2 Tbs cayenne
1/2 tsp allspice
3 Tbs non iodized salt
1 Tbs dextrose
1 tsp cure 2
1.5 Tbs corn syrup solids
1.5 tsp ground anise
1/4 tsp ground fennel
Thanks Rick.
Had the pepperoni hanging this morning at room temp for 2 hours to cool some.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01394.jpg)
In the 6 rack with PID running at 125 until the casings are dry. Then bumping to 160 and 2 pucks of smoke. After the smoke they will go in the cure fridge with 70% R/H for 7 days.
(I probably dont need to add smoke because the pepp should pick up smoke from the well seasoned smoker)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01395.jpg)
Getting happy.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01404.jpg)
Beautiful!
May be stupid question But...Just wondering didn't see no bacteria cultures added to this. Also when incubating don't you need a lot of humidity too?
By the way looks mighty fine!
Quote from: viper125 on February 15, 2012, 09:57:59 AM
May be stupid question But...Just wondering didn't see no bacteria cultures added to this. Also when incubating don't you need a lot of humidity too?
By the way looks mighty fine!
Dont need any bactoferm culture because used Fermento.
70% R/H
looks great allready,,,,,,cant wait to see the money shot
Almost at IT. The string is for me to tell how much shrinkage is going on.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01411.jpg)
Got the fridge up and running with control and humidity.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01412.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01413.jpg)
Next is wait time.
Very nice!
Sent from my iPhone using Tapatalk
Looks like a great start
In the fridge.
Have my time and date recorded. Larger pepp chubs need about 45 mins yet.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01417.jpg)
Nepa, What was the IT you shooting for?
Quote from: Brewoz on February 15, 2012, 02:08:36 PM
Nepa, What was the IT you shooting for?
145 IT
Got all of em done and hanging now.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01418.jpg)
Lookin good Rick, I see pepperoni pizza in your future.
Look N good Rick!
Glad to see you are finally getting to use that cabinet ;)
R/H ? Must have missed some post Rick, really interested in getting my sausage dried out ;D That don't sound right!
Can't wait to see how these come out!
Quote from: bundy on February 16, 2012, 04:49:32 AM
R/H ? Must have missed some post Rick, really interested in getting my sausage dried out ;D That don't sound right!
Relative/Humidity
This is this morning at 9:15
Fridge IT 41*
R/H 71%
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01432.jpg)
Quote from: NePaSmoKer on February 15, 2012, 10:10:34 AM
Quote from: viper125 on February 15, 2012, 09:57:59 AM
May be stupid question But...Just wondering didn't see no bacteria cultures added to this. Also when incubating don't you need a lot of humidity too?
By the way looks mighty fine!
Dont need any bactoferm culture because used Fermento.
70% R/H
When smoking how can you maintain 70%R/H? Just asking because Id like to try some. Yours look excellent.
Quote from: viper125 on February 16, 2012, 06:55:26 AM
Quote from: NePaSmoKer on February 15, 2012, 10:10:34 AM
Quote from: viper125 on February 15, 2012, 09:57:59 AM
May be stupid question But...Just wondering didn't see no bacteria cultures added to this. Also when incubating don't you need a lot of humidity too?
By the way looks mighty fine!
Dont need any bactoferm culture because used Fermento.
70% R/H
When smoking how can you maintain 70%R/H? Just asking because Id like to try some. Yours look excellent.
I didnt retain a R/H factor when in the 6 rack. (smoked like normal) Only humidity in the fridge. This is where the weight reduction and dryness is happening.
On this recipe the humidity needs to be in the 70-80% area. Some other type require more, some less.
Thanks for the reply. I guess I'm going to be dead before I get this dry cure into my old head. LOL
Quote from: viper125 on February 16, 2012, 07:50:09 AM
Thanks for the reply. I guess I'm going to be dead before I get this dry cure into my old head. LOL
Naaa
Aint as hard as it looks.
Well it is when you have to piece it together from info here or there. One does it this way one does it that way. Wow! I learned to smoke from my grandpa and a couple people i know. Im not the sharpest tool some times and forget a lot. So learning is rough. LOL Now if only some of you would move to Ohio near me May be them....LOL
Rick wow is all I can say
seemore
gorgeous!
Quote from: viper125 on February 16, 2012, 02:57:11 PM
Well it is when you have to piece it together from info here or there. One does it this way one does it that way. Wow! I learned to smoke from my grandpa and a couple people i know. Im not the sharpest tool some times and forget a lot. So learning is rough. LOL Now if only some of you would move to Ohio near me May be them....LOL
I used to live near Ohio :o
So far, it's lookin' REAL good!
Rick, I really like your new cabinet.
I've been scouring the local Craigslist for something comparable....
-Kevin
Getting closer to pepperoni eating.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01439.jpg)
Here is my cure fridge.
Digital temp/fridge control. The fridge piggy backs off the control plug.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/DSC01442.jpg)
Top controls. The digital control over rides these.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/DSC01441.jpg)
Humidifier. I'm thinking on getting a smaller one.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/DSC01440.jpg)
Cure fridge working.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/DSC01443.jpg)
Them there Pepperoni are lookin better every day.
Did you figure out what that noise was in the compressor compartment? Lookin Good!!!!
Quote from: Keymaster on February 17, 2012, 07:11:35 AM
Did you figure out what that noise was in the compressor compartment? Lookin Good!!!!
Yeah
A rubber sorta washer thing on the bottom of the pan that is cracked. will fix after these are done.
Man ol man those are looking good!
I got a new controller for the heat lamps when the application calls for timed heat.
(http://i868.photobucket.com/albums/ab242/nepas1/dry%20cure/DSC01468.jpg)
I cant wait anymore. Had to cut one open look and taste.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01477.jpg)
Looking good.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01478.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01479.jpg)
Well worth the hang time. Going to let the others do the full 7 days.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01480.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01481.jpg)
100% Better than the over done over paprika, greasy store bought cr@p
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01482.jpg)
You gotta love it when a plan comes together Rick, very nice
Looks mighty tasty and inspirational.
Nice Job and perfect Grind with meat to fat ratio. Looks good!!!
Man, I don't know what to say.
That looks GREAT!
The more of your post I see the more I think about getting into sausage making.
Looks like I'm going to have to build an out building to set up sausage making in as I don't have room here in the house.
Fantastic job Rick! That looks mighty tasty!
Great Job Rick!! What would a person all need to get into the dried sausage making??
By precooking to 145 you are really saving quite a bit of hanging time it seems. Looks really good!
Missed this post ....been in Texas for a few weeks... really looks great Rick..
WOW!! Rick the pepperoni came out looking awesome!
Nice job Rick. One day I will get around to making them. Sure do look good.
Thanks.
Took the others from the fridge this morning. I think they are done doing what they gotta do.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01489.jpg)
Cut the smaller hog casing in half.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01490.jpg)
I'm happy.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01491.jpg)
Vac sealed with double seal. 2 packs heading north, 2 staying south.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01492.jpg)
Man that looks gooood!
rick those look great you said they are going up north when will I get them...... ???
seemore
That's what I was thinking, but maybe SD is to far north??