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u/Alarmed-Cockroach-50

▲ 36 r/sausagetalk+1 crossposts

Pizza Time

My pepperoni has finally reached its ultimate destination. It was really good. Now I need to get some beef middles so I can make proper pizza size pepperoni. The hog casings were a touch on the small side. But now I know I can do it.

u/Alarmed-Cockroach-50 — 3 days ago
▲ 77 r/sausagetalk+1 crossposts

First time making pepperoni

After about 3 weeks I think I’m calling my pepperoni done. It lost 36% of it’s green weight and tastes pretty good. Little heat in the back and a nice tang. I made it using 32mm hog casings so I’m not sure if it’s really big enough for a pizza, unless I’m going those cup pepps that seem to be popular now.

I was a little surprised with the grease on the outside. Not greasy by any stretch, just wasn’t expecting it. So as it’s my first time, please let me know what your thoughts are. This is my second successful attempt at fermentation and dry curing (first being a summer sausage I pulled out last weekend) so I think I’m hooked.

u/Alarmed-Cockroach-50 — 6 days ago
▲ 202 r/sausagetalk+1 crossposts

First fermented summer sausage.

Two weeks ago I took my first steps in the world of fermenting and dry curing sausage. I made pepperoni, which still has about a week to go and I made summer sausage. I had made summer sausage before, but in the past I used encapsulated citric acid in lieu of fermentation. So this is a whole new experience for me.

I have to say I am extremely happy with the results. I pulled out a smaller chub about a week into drying and it was good, but after two weeks of drying, it is so much better! If this pepperoni turns out, I may be hooked.

Btw this is a beef and pork sausage.

u/Alarmed-Cockroach-50 — 11 days ago
▲ 8 r/sausagetalk

Pepperoni time?

I have been hanging some pepperoni for one day short of 2 weeks. This is my first foray into dry cured meat. The pepp has gone from a green weight of 935g to a current weight of 630g which is a 33% loss. Is it ok to eat now or should I let it go longer?

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u/Alarmed-Cockroach-50 — 13 days ago
▲ 4 r/sausagetalk

I want to try my hand at making snack sticks and I’ve been looking around at a lot of recipes. Some use sheep casings and some use collagen casings. Which do you all prefer? Are there any pros or cons for either of them? I’ve never used either so I am interested in knowing what will produce the best product with the least headache.

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u/Alarmed-Cockroach-50 — 21 days ago
▲ 6 r/Charcuterie

I’m interested in making my own snack sticks. I’m pretty well versed in making sausage over all but I am new to fermenting and dry curing and I have never made a sausage smaller than hog casing size (32 ish mm). If anyone could share their go to recipe that would be great. Also wondering if I need any plates smaller than 6mm.

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u/Alarmed-Cockroach-50 — 23 days ago
▲ 7 r/sausagetalk

I’m interested in making my own snack sticks. I’m pretty well versed in making sausage over all but I am new to fermenting and dry curing and I have never made a sausage smaller than hog casing size (32 ish mm). If anyone could share their go to recipe that would be great. Also wondering if I need any plates smaller than 6mm.

reddit.com
u/Alarmed-Cockroach-50 — 23 days ago
▲ 2 r/Charcuterie

Attempting to dial in the temp and humidity of my diy fermentation chamber. I am planning on making some pepperoni and summer sausage using F-LC starter culture. What is the low end humidity I should be looking for. Is it only 90 or above or is there any wiggle room if it is at 88?

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u/Alarmed-Cockroach-50 — 28 days ago
▲ 3 r/Charcuterie

I’m going to try my hand at making fermented sausage (pepperoni and/or summer sausage) for the first time this week. I’m looking at my Nuwave Bravo XL toaster oven as an option since it can hold temps as low as 50 degrees. Has anyone ever tried this? Obviously this would be for a small batch (around 1kg).

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u/Alarmed-Cockroach-50 — 1 month ago