<![CDATA[Dry Cured Sausage Coming]]>Dylan and I did 75 lb of sausage today. 1 batch of the Salami with some dry red wine added, one of the Pepperoni and 1 of Habanero BBQ, each one was 25 lb. On all of them, we used the Bactoferm TSP-X Starter Culture. We stuffed them into Beef Middles and put them into our eller cabinet. We are going to check tomorrow to make sure we have achieved the needed pH drop and then we buckle in for the long wait!

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]]>https://waltonsdev.nodebb.com/topic/2253/dry-cured-sausage-comingRSS for NodeThu, 10 Sep 2026 23:26:07 GMTWed, 08 Apr 2020 19:29:22 GMT60<![CDATA[Reply to Dry Cured Sausage Coming on Fri, 10 Apr 2020 14:07:55 GMT]]>I’d be all over that (in time). Unfortunately, my eyes are bigger than both my stomach and my bank account.

]]>https://waltonsdev.nodebb.com/post/16017https://waltonsdev.nodebb.com/post/16017Fri, 10 Apr 2020 14:07:55 GMT<![CDATA[Reply to Dry Cured Sausage Coming on Thu, 09 Apr 2020 09:01:31 GMT]]>Now that is a dang curing chamber! Beats the hell out of my homeade one! Good luck Jonathon

]]>https://waltonsdev.nodebb.com/post/15949https://waltonsdev.nodebb.com/post/15949Thu, 09 Apr 2020 09:01:31 GMT<![CDATA[Reply to Dry Cured Sausage Coming on Thu, 09 Apr 2020 00:30:56 GMT]]>Jonathon I’ll be following this one for sure…we got a line on a similar cabinet for a great deal!

]]>https://waltonsdev.nodebb.com/post/15947https://waltonsdev.nodebb.com/post/15947Thu, 09 Apr 2020 00:30:56 GMT<![CDATA[Reply to Dry Cured Sausage Coming on Wed, 08 Apr 2020 22:51:53 GMT]]>Jonathon looks good! Pretty fancy toy you all got there.

]]>https://waltonsdev.nodebb.com/post/15944https://waltonsdev.nodebb.com/post/15944Wed, 08 Apr 2020 22:51:53 GMT