Saucisson Sec

carnie1 · January 28, 2014, 05:31:50 PM

This looked good so I'm gonna try it, recipe also from Charcutrie, Page 193

I like to hand dice the backfat

Hangin' with the Chorizo's, now we wait

wkahler · January 30, 2014, 03:52:49 AM

We wait while the pigeon keeps watch LOL!!

NePaSmoKer · 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.

Tenpoint5 · 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

carnie1 · 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

carnie1 · February 09, 2014, 05:40:36 PM

Been 11 days now so here is a update

Saber 4 · February 09, 2014, 06:05:57 PM

Looking good!

pjplovedog · 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

carnie1 · March 05, 2014, 11:47:40 AM

Decided to cut this today, tasted pretty good, total time to this point was 34 days

NePaSmoKer · March 05, 2014, 12:00:55 PM

Vino, smoked cheese, crackers and S Sec ;D