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12/06/24
09:33
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Originally posted by 310843B:
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Kingpins and sausages we have a sausage making expert right here on this thread hes watching and its not me my way of making salami/pepperoni first, if I can be of any help......just ask, applies to all readers for drying, curing as the days are warm here on the Gold Coast at present as I write this it is 18, last night 15 was the lowest I have a max/min temperature recorder during the day the Sausage is in the old fridge, come late afternoon, when the temp during the night should be under 16'ish, I take them out and hang under cover, then in the morning early, back to the fridge for when its warm, eg summer in the fridge 24/7 and turning then around every 24 the fridge will form case harding..... as it dries the sas far too quickly to over come this vac pack and back to the fridge for 10 days this will equalise the hardling... across the sausage been making like this , these for years as a result people ask for more and more but never offer even $2 for the sausage strange isnt it so a word of advice... dont start with the give aways as they the 'friends' will never leave you alone
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I've never made much pepperoni, health regulations are off the sheet which makes it hard to be worth bothering with as a money making exercise, you've made more pepperoni than i have. I've made heaps of kabana's and proper hot dogs though, Hams and Spec too.