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Discussion in 'Sausage' started by nepas, Feb 29, 2012.
Its looking good. Waiting is going to kill me.
wowsa! That's a thing of beauty right there.
Look good...the waiting would kill me.
No mold yet?
Salami is feeling harder (be nice) and getting darker.
I was asked what mix i used. The mix is TSM Dry cured hard salami mix kit.
Rick, I was wondering if you inoculated it with a culture?
This is what i used. TSM would state in the description if you needed any.
Thanks Rick, I never done a dry cured sausage, was just wondering
WOW I would love to try one of those!!
When i tied the salami the string was tight. Its shrinking good now.
Did some rotate with the others today.
Those are looking mighty fine, Rick... mighty fine indeed.....and the chorizo isn't looking to shabby either! How much longer for both?
Wow, that looks really awesome!
I'm looking at about 4 weeks on the chorizo, 6-7 on the salami and lonzino.