OK, I'm doin' Pepprone too

[carnie1]

Doing Dry cure Pepprone from Charcutere

Dry Ingredients                      Ready to stuff


Stuffed and ready to ferment overnight at 85* and 90% RH         El cheapo way of obtaining humidity when other chamber is in use


Don't laugh it does work this way, did it a few years ago


New humidifier for dry cure cabinet, Shhhh , Don't tell Mrs NePa's

[NePaSmoKer]

I'm telling  ;D ;D


Looks good Amigo

[Keymaster]

Looks good Tony!!! I think that penguin used to live in Ricks Garage ;)

[MrRaven]

oh wow - that looks killer! seriously man

[carnie1]

Hangin out with the Salami's to get happy

[slowpoke]

Very interesting.Thanks.

[viper125]

Now did you precook this to it of 145 or just aged it. Alo with out precooking whats the length of time to be hung?

[MidKnightRider]

Looking good carnie1

[ghost9mm]

Looking good carnie1

X 2

[carnie1]

Now did you precook this to it of 145 or just aged it. Also with out precooking whats the length of time to be hung?

No precook as it has LHP Starter and Cure #2 in it, just incubated for 12 hours at 85* , not sure of time to hang yet, most recipes say when weight loss is 30% it's done

[NePaSmoKer]

X4

[Habanero Smoker]

Now did you precook this to it of 145 or just aged it. Also with out precooking whats the length of time to be hung?

No precook as it has LHP Starter and Cure #2 in it, just incubated for 12 hours at 85* , not sure of time to hang yet, most recipes say when weight loss is 30% it's done

Try a few with a 35% weight loss; that's the way I like mine. They are firmer and the flavors are more concentrated.

[carnie1]

Been Hangin' for 21 days, I figured I'd give it a taste



Pretty good, not greasy, got a little tang to it, might have to fire another batch quick before I head north                         

My Quality control inspector gives the final stamp of approval

[Keymaster]

Awesome Carnie, Thats looks excellent!!

[NePaSmoKer]

Looks good Tony

Is Casper inspector 12  ;D