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Post by keymaster on Dec 27, 2011 14:05:17 GMT -6
Its day five already and I'm starting to get a nice mold flora taking hold
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Post by jimz on Dec 27, 2011 17:25:14 GMT -6
Key I never tried dry sausage yet. The wrapping you have them in, are they permeable so the moisture can be drawn out? They look well on there way-JimZ
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Post by keymaster on Dec 27, 2011 17:42:39 GMT -6
Key I never tried dry sausage yet. The wrapping you have them in, are they permeable so the moisture can be drawn out? They look well on there way-JimZ Yes Sir, They are a 2.99" fibrous casing that are protein lined to aid in sticking to the meat while the drying process is going on. You could view them here www.sausagemaker.com/25200proteinlinedcasing376mm.aspxNo need to buy a book for dry curing salami as all the info is at this website although I did purchase his book. www.wedlinydomowe.com/
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Post by jimz on Dec 27, 2011 19:48:36 GMT -6
Thanks Key for the info. I have bookmarks to both sites. They are very good. I need to move up to trying some dry cure sausage. Keep putting up photos to push me ;D-JimZ the Gourmet Pollock
Ps: is that sausage going to be called Snapple Salami ;D ;D ;D
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Post by keymaster on Dec 27, 2011 20:19:20 GMT -6
Thanks Key for the info. I have bookmarks to both sites. They are very good. I need to move up to trying some dry cure sausage. Keep putting up photos to push me ;D-JimZ the Gourmet Pollock Ps: is that sausage going to be called Snapple Salami ;D ;D ;D Jimz, I am no expert at this salami makin bidness This is my first time but I do have several hours of reading into salami making. If this stuff works out we can call it Snapple Pollock if you like ;D
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Vindii
HoneyBee~Notsonew Member
Posts: 425
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Post by Vindii on Dec 27, 2011 20:41:37 GMT -6
Looks like a good start. ;D
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