Peperone

[NePaSmoKer]

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


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.

[NePaSmoKer]

Not yet there.






Hang it back up for a few more days.

[ACW3]

Now that my friends is some good eats!!!  Nice job, as always, Rick.

Art

[Caribou]

Wowee! that is so pretty :)
But how do you tell when it is done?
Carolyn

[MidKnightRider]

Now thats a good lookin pepperoni stick!

[rajzer]

Good job! Makes me want to go beyond hot smoking! Gotta get one of those setups!

[hal4uk]

Ready or not --- it looks mighty fine!

[Tenpoint5]

Looks really good Rick. Guessing it isn't quite firm enough when sliced?

[NePaSmoKer]

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.

[devo]

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

[Keymaster]

Sorry to hear that Rick, Maybe I can help you get it up and running if its small parts :)

[Caribou]

 :'( :'( :'(

[SiFumar]

Oh that is a shame!

[SouthernSmoked]

Ready or not --- it looks mighty fine!

What he said!

[NePaSmoKer]

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.