[ARCHIVED THREAD] - Tried my hand at making dried Italian Sausage...COMPLETED - Now with final pics page 2, Pix Fixed! (Page 2 of 2)
|
Holy shit, no; I did not know about that book; I will have to check it out!
I've been pretty busy lately, not much time at all to do this stuff, but my father made some prosciutto, cappacuollo and pancetta lately...I'll have to take some pics for you guys when I get a chance... This thread is always in the back of my mind, along with my bacon one, and always nice to see others enjoying it as well...will update as I can... 
|
|
No archive? Is this going to the thread or to the Mod?
ETA: Awesome. I wonder if Scrap has any updates or interesting meat projects underway now. Quoted:
Darn right! I find it positively inspiring! 
I marked the thread "no archive", BTW. Quoted:
Quoted:
Anyway, that looks like some mighty fine sausage and you should be very proud! Darn right! I find it positively inspiring!
I marked the thread "no archive", BTW. Posted Via AR15.Com Mobile |
| Hi, thanks! I was doing a lot of smoking this past year, experimenting with diff amounts of nitrates, salt, and seasonings, but didn't post much about it, if at all. I keep saying I an going to, but have been slacking...sorry! Will see if I can dug up some info and pics... |
| Getting close to making up a batch of soppressatta - Calabrese style. I am going to ferment them just how i saw it done. No starter cultures...I guess if i don't come back you know what happened. Problem is my basement is only 50% humidity so i may need to setup a humidifer. I am not going to use a chamber at all. Grind, press, stuff, dry and hang. May need a section to contain the humidity however. The italian family i saw make it did not even worry about humidity. Maybe i shouldnt either. |
|
Lots of people make it with the most basic of ingredients & equipment for decades (no sodium nitrite, fermenting bacteria, no humidifiers, no meters, etc), and are just fine. Heck, probably even more healthy than most of us!
All the best on your project; please keep us updated & post pics! |
| Charcuterie: The Craft of Salting, Smoking, and Curing(Revised and Updated) 2003 edition for $21.75 on amazon prime right now. |
|
After seeing this thread revived, rereading it, and drooling the whole time, I need to thank the OP for it. It inspired me to make some bacon last year. I only did 4 bellies, and they didn't last long. My endeavors weren't really worthy of a thread, so just an "I done it".
I was wondering what you did with the fridge. Did you find a different way to keep it cool and humidity higher for longer? I was wondering whether you could put it in a plastic storage box to trap humidity. That may be harder to control the temps inside the box. Maybe metal for better heat conductivity? My 26qt stainless brew pot would have a fair amount of space to hang sausage and still be able to put the lid on. sgt_seti |
| Has anyone tried the Umai bags that the Sausage Maker sells. The are vacuum bags that have a protein coating the inside that really sticks to the meat. The bags are permeable and allow the product to dry in the fridge. They're a little expensive but work pretty well, I used one to make pancetta from 1/2 a belly came out very good. |
|
Quoted:
Has anyone tried the Umai bags that the Sausage Maker sells. The are vacuum bags that have a protein coating the inside that really sticks to the meat. The bags are permeable and allow the product to dry in the fridge. They're a little expensive but work pretty well, I used one to make pancetta from 1/2 a belly came out very good. I have seen those and want to give it a shot. Will be a while though. I have winter stuff going on first. |
|
Quoted:
After seeing this thread revived, rereading it, and drooling the whole time, I need to thank the OP for it. It inspired me to make some bacon last year. I only did 4 bellies, and they didn't last long. My endeavors weren't really worthy of a thread, so just an "I done it".
I was wondering what you did with the fridge. Did you find a different way to keep it cool and humidity higher for longer? I was wondering whether you could put it in a plastic storage box to trap humidity. That may be harder to control the temps inside the box. Maybe metal for better heat conductivity? My 26qt stainless brew pot would have a fair amount of space to hang sausage and still be able to put the lid on. sgt_seti Quoted:
After seeing this thread revived, rereading it, and drooling the whole time, I need to thank the OP for it. It inspired me to make some bacon last year. I only did 4 bellies, and they didn't last long. My endeavors weren't really worthy of a thread, so just an "I done it".
I was wondering what you did with the fridge. Did you find a different way to keep it cool and humidity higher for longer? I was wondering whether you could put it in a plastic storage box to trap humidity. That may be harder to control the temps inside the box. Maybe metal for better heat conductivity? My 26qt stainless brew pot would have a fair amount of space to hang sausage and still be able to put the lid on. sgt_seti That's great to hear 
I haven't tried it again since then; 2 newborns have kept me really busy... But I'd be cautious of sealing them in a plastic bag, because that seems like it would trap the humidity in there, and not allow them to slowly dry...unless maybe you air it out daily? Quoted:
Has anyone tried the Umai bags that the Sausage Maker sells. The are vacuum bags that have a protein coating the inside that really sticks to the meat. The bags are permeable and allow the product to dry in the fridge. They're a little expensive but work pretty well, I used one to make pancetta from 1/2 a belly came out very good. That sounds really promising, though! |