February 19, 2019 | #166 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Looks awesome big time.
So is this a different much bigger stuffer?? |
February 19, 2019 | #167 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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It's got to ferment tonight/ tomorrow for 15 hours at 85 degrees at 90% humidity, then in the drying chamber at 60 degrees at 55% humidity for 30 days or until it looses 30-40% of its weight.
The summer sausage is drying, on tables then cold smoked for 3 days in a smokehouse then air dried. Coppa's,Lonzino's and Bresaola's are getting ready for their second cure, I'll take pics of them soon. |
February 19, 2019 | #168 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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February 19, 2019 | #169 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I saw that.
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February 19, 2019 | #170 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
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February 19, 2019 | #171 |
Tomatovillian™
Join Date: Dec 2017
Location: Corinth, texas
Posts: 1,784
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I was in a German meat market last week where they make and sell every kind of sausage you can think of. The only thing I bought was a half tube of summer sausage with jalapenos and cheese in it. I love it.
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February 20, 2019 | #172 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
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Great looking products you're turning out!!!
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Rob |
February 20, 2019 | #173 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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We air dried the summer sausage overnight before we sent it to the smokehouse, it's amazing how much color it changes overnight.
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February 20, 2019 | #174 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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These sausages were made in the basement of a hotel built in the 1860's... it's like a museum. All the sheets to the right are covering motorcycles ,new and old...
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February 20, 2019 | #175 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
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I'll need you to send me one of those for quality assurance reasons as soon as they're done.
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Rob |
February 21, 2019 | #176 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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I cooked some breakfast sausage links this morning...
I've never tasted any better! |
February 21, 2019 | #177 |
Tomatovillian™
Join Date: Dec 2017
Location: Corinth, texas
Posts: 1,784
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Hmmm, basement of old hotel? Sounds like a good place to grow some mushrooms or cure some hams, or let some cheese age. Throw the motorcycles away and put the space to really good use.
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February 22, 2019 | #178 |
Tomatovillian™
Join Date: Aug 2012
Location: Between The Woodlands and Spring, Texas
Posts: 553
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Pmcgrady, I'm really impressed with all of your sausage and it looks absolutely delicious but I'm most impressed with all of the stainless steel surfaces you have.
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Arlie |
February 23, 2019 | #179 | |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
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Quote:
Tables, stove, griddle, refrigerators and sinks etc. Cleanup with a sanitizer and some bleach water is a breeze. The Lonzino's need taken out of cure tomorrow and stuffed in 100mm casings, netted and hung in curing chamber. Coppa's need a few more days in cure. It's been a lot of work, but so far everything has turned out very good. |
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February 25, 2019 | #180 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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Bresaola and Lonzino out of cure, rinsed and air drying for a few hours.
Bresaola stuffed in collagen and netted, ready to hang for at least 3 weeks. Lonzinos ready to go 12 hours at 80 degrees 80% humidity, then into chamber for 17 days. Soppressata and Bresaola in chamber. Sent from my iPhone using Tapatalk |
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