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Discussion in 'Sausage' started by homebrew, Apr 14, 2013.
First sausage for the new fermentation chamber. Looking forward to the final results
Looks like a great start.............
Thanks to all the great resources on this website things seem to be progessing nicely.
Looking good and moldy! How long are you going to leave it hanging?
I have the same humidifier, watch the case hardening and check your pH if you have not already done so.
Thanks guys - humidity is holding good so far. Still need to do a Ph test - only been in less than a week.
Hey Nepas - what is the best way to test using strips?
Use some pH test strips. You can find them at The Sausage Maker site (they are a forum sponsor) or Allied Kenco.
They come in 2 pH test ranges, i would get both.
Hope this helps
Looks great! I didn't realize you could get that much mold that quick.
That looks great good job
Very nice and a great job on your build...
Finally got around to sampling. I probably let this go a little to long, but the flavor was great. some case hardening, but pretty good job for my first attempt. I really love the new chamber, got some Breasola going now - pics and a new thread coming.
Not sure how to store these. Should I wrap in butchers paper and store in the chamber? Or vacuum pack and freeze? or vacuum pack and store in chamber? Looking for some help from you experts.
Nice job....... I would vacuum seal and refrigerate. Leave the bag a little long so you can eat some and re seal