Pepperoni - Updated 5/18

Discussion in 'Sausage' started by homebrew, Apr 14, 2013.


  1. First sausage for the new fermentation chamber. Looking forward to the final results










     
    Last edited: May 18, 2013
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks like a great start.............

    [​IMG]
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sure does!!!

    Bear
     
  4. Thanks to all the great resources on this website things seem to be progessing nicely.




     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good and moldy! How long are you going to leave it hanging?
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Very nice.

    I have the same humidifier, watch the case hardening and check your pH if you have not already done so.

    [​IMG]
     
     
  7. -
     
    Last edited: Oct 16, 2013
  8. Thanks guys - humidity is holding good so far. Still need to do a Ph test - only been in less than a week.
     
  9. Hey Nepas - what is the best way to test using strips?
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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
     
  11. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looks great! I didn't realize you could get that much mold that quick.
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks great good job
     
  13. roller

    roller Smoking Guru SMF Premier Member

    Very nice and a great job on your build...
     
  14. roller

    roller Smoking Guru SMF Premier Member

    Very nice and a great job on your build...
     
  15. 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.


     
  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice job....... I would vacuum seal and refrigerate. Leave the bag a little long so you can eat some and re seal
     

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