Fuzzy meats

[Kaitum]

I tried my hand at dry cured sausage this summer. The thought of fermenting meat with a lactobacillus and coating it in a penicillium mold is a bit unnerving but I figured I made enough sour beer in the past (on purpose) and survived. So why not.

I mostly used a wild pig for the Spanish chorizo. For the summer sausage and pepperoni I used a combo of pig and barbary sheep. I cold smoked the summer sausage for a few hours before drying it. I temperature and humidity controlled everything in a small fridge and just let it hang until it lost a certain percentage of weight (ie. moisture).

Overall I'm pretty happy with the results. I've made a lot of summer sausage in the past using the Hi Mountain kits. This stuff is different but I like it equally as well. I'll try making snack sticks next.

 

[Kaitum]

End products:

 

[WoodMoose]

nice - so how did it taste?

 

[Kaitum]

The chorizo and pepperoni tasted exactly like the real thing. The summer sausage tasted similar to pepperoni, the smoke flavor was subtle.

 

[WoodMoose]

gonna have to give that a go when i get done with this work travel gig - thanks

 

[Nick87]

Dear God that looks good? Recipe?

 

[Kaitum]

Dear God that looks good? Recipe?

I mostly followed the recipes from 2 Guys and a Cooler. Check out their YouTube channel, lots of good info there.

 

[Nick87]

I mostly followed the recipes from 2 Guys and a Cooler. Check out their YouTube channel, lots of good info there.

Thanks.

 

[BackofBeyond]

I mostly followed the recipes from 2 Guys and a Cooler. Check out their YouTube channel, lots of good info there.

Those guys are awesome.

 

[Nick87]

Those guys are awesome.

2 guys and a cooler...way different than 2 girls and a cup.

 

[BackofBeyond]

2 guys and a cooler...way different than 2 girls and a cup.

I subscribe to both.

 

[Nick87]

I subscribe to both.

Same.

 

[Tiredofthebickering]

I mostly followed the recipes from 2 Guys and a Cooler. Check out their YouTube channel, lots of good info there.

An easy channel to binge. Highly recommend.

 

[Boarmaster]

Nice

 

[Kaitum]

Pulled the last of the pepperoni out of the drying chamber tonight. You can guess which one didn't dry as firmly as I'd have liked. Lesson learned, don't double over the stuffed casings. The softer pepperoni tastes ok, it's just a weird texture to me. I'll use it to cook with.