sausage smoke and dry chamber

Discussion in 'Sausage' started by bigrub, Jan 7, 2014.

  1. bigrub

    bigrub Fire Starter

    Dry curing Spanish Lomo and Bresaola, rub with salt spices and insta cure 2, hang for 45 days 30-40% weight loss. Also made fresh pork sausage Kabanosy, Saucission and Andonille, Smoke for 2 hours, the first two curing chamber 20 days.








     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Awesome.... Nice work... Did you check the PH level.. cant wait to see some open shots.................[​IMG]
     
  3. bigrub

    bigrub Fire Starter

    No, did not. I did check internal temp of sausage, got it to 156-160. The solid meat loins and tenderloins I used prage no 2 in salt and spice dry rub for 10-12 days in fridge before chamber. I got my old Osborne meat slicer out and cleaned up. Will slice and vacumn seal some this week. Will post some pics.
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  5. bigrub

    bigrub Fire Starter

    I sclised the tenderlois today Lomo and Bresaola, I am very pleased with both. Will sclice loins later in week






     
    boykjo likes this.
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Very nice BR... Thanks for sharing.........points...........[​IMG]
     
    Last edited: Jan 8, 2014
  7. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Very Nice!!
     
  8. bigrub

    bigrub Fire Starter

    Thanks It has been fun, I love your Finocchietto, would you share reciept
     
  9. shannon127

    shannon127 Smoking Fanatic OTBS Member

  10. bigrub

    bigrub Fire Starter

    sliced some loin today, I like the loin better than the tenderloin, after all the shrinkage the tenderloin is quite small. next time i stick with pork, packed the Kabanosy today 5 days drying in chamber, it had been smoked for 3 hours , int temp to 155



    loin or a beef eye of the round
     

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