u/butch7455

The weather has broke in south New Jersey, so it’s time to start making salami. I made 4900 grams of Hungarian salami. I used the recipe found in 2 guys and a cooler website. It is cased in 61 mm fibrous casings. It is in the smoker set at 80 degrees to ferment, I will cold smoke it for the first 10 hours. Tomorrow it will be moved to my chamber after reaching a 4.9 final ph. It should take about 60-70 days to reach my desired weight loss. I’ll post an update later. I highly recommend this salami.

1st coppa Happy with any suggestions / concerns or input you might have.

This weekend I made the SC onion sausage. The recipe can be found on 2 guys and a cooler website. The sausage was very tasty. In my opinion the texture was a little soft. I think if you cut down the sautéed onions and the caramelized onions this would help with the texture. It tastes a little like French onion soup. I enjoyed it. I recommend you try this sausage.

Today I made the salt and vinegar cheese kransky. The recipe came from 2 guys and a cooler website. The sausage has pickled red onions and pickled jalapeños. It also has pepper jack cheese. I expected it to hotter than it was. But it was good. The encapsulated citric acid gave it a nice tang.
It was a fair amount of work, but you’ll enjoy it.

I made chicken tikka Marcella sausage today. I used 2 guys and a cooler recipe. I’m letting it dry overnight. I fried up a patty. It’s delicious 🤤.

I made 5100 grams of buffalo chicken sausage. I used 2 guys and a cooler recipe. I did not add the blue cheese. (Not a fan). They turned out fantastic, I highly recommend this recipe.