Dri Cured Pepperoni

[viper125]

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!

[NePaSmoKer]

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

[OU812]

looks great allready,,,,,,cant wait to see the money shot

[NePaSmoKer]

Almost at IT. The string is for me to tell how much shrinkage is going on.




Got the fridge up and running with control and humidity.





Next is wait time.

[mikecorn.1]

Very nice! 


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[MidKnightRider]

Looks like a great start

[NePaSmoKer]

In the fridge.

Have my time and date recorded. Larger pepp chubs need about 45 mins yet.

[Brewoz]

Nepa, What was the IT you shooting for?

[NePaSmoKer]

Nepa, What was the IT you shooting for?

145 IT

Got all of em done and hanging now.

[Keymaster]

Lookin good Rick, I see pepperoni pizza in your future.

[smokeNcanuck]

Look N good Rick! 
Glad to see you are finally getting to use that cabinet ;)

[bundy]

R/H ?  Must have missed some post Rick, really interested in getting my sausage dried out ;D That don't sound right!

[Sam3]

Can't wait to see how these come out!

[NePaSmoKer]

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%

[viper125]

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.