The countdown is getting ready to start to... (dramatic pause)...
SAUSAGEFEST 2011!!!!!!! (Pics start in post #37)
I spent a good chunk of the day yesterday pouring beahs off the taps and building my "curing room" down in the storage area of the bah. We'll see how it works. It is basically a 3 foot by 4 foot closet that I framed in tucked into a corner of my basement. The walls are only the 2 inch extruded foam insulation boards wedged in between the studs and then the entire inside is wrapped in 6 mm plastic.
I have an automatic humidifier in there and it is keeping the humidity around 60% perfectly. That side of the basement is naturally chilly and the "closet" is hovering almost at 55 degrees on the button.
(yeah yeah... I'll take some pics)
I got two guys coming by Weds night for SAUSAGEFEST 2011!!!
So far we are looking at:
- 50 lbs of Boston Butt for sweet italian, andouille, hot italian and Jagerwurst
- probably 20 lbs or so of pork belly for assorted bacons (I already have 9 lbs going now of a sweet bacon and a honey gahlic bacon)
- 5 lb beef brisket for pastrami
- few lbs of duck breasts for duck proscuitto
- approx 10 lbs of duck leg/thigh meat (if I can find it) for a duck, sage and roasted gahlic sausage)
- a couple small beef eye of the rounds for some Bresaola
- I also already have a 5 lb belly curing for pancetta (that should be ready to actually be hung in the new closet tonight)
... and yes, I'll take pics.
I'm pysched, shoudl be a blast. I am just hoping we don't have too many IIIPAs while we're doing all of this.
SAUSAGEFEST 2011!!!!!!! (Pics start in post #37)
I spent a good chunk of the day yesterday pouring beahs off the taps and building my "curing room" down in the storage area of the bah. We'll see how it works. It is basically a 3 foot by 4 foot closet that I framed in tucked into a corner of my basement. The walls are only the 2 inch extruded foam insulation boards wedged in between the studs and then the entire inside is wrapped in 6 mm plastic.
I have an automatic humidifier in there and it is keeping the humidity around 60% perfectly. That side of the basement is naturally chilly and the "closet" is hovering almost at 55 degrees on the button.
(yeah yeah... I'll take some pics)
I got two guys coming by Weds night for SAUSAGEFEST 2011!!!
So far we are looking at:
- 50 lbs of Boston Butt for sweet italian, andouille, hot italian and Jagerwurst
- probably 20 lbs or so of pork belly for assorted bacons (I already have 9 lbs going now of a sweet bacon and a honey gahlic bacon)
- 5 lb beef brisket for pastrami
- few lbs of duck breasts for duck proscuitto
- approx 10 lbs of duck leg/thigh meat (if I can find it) for a duck, sage and roasted gahlic sausage)
- a couple small beef eye of the rounds for some Bresaola
- I also already have a 5 lb belly curing for pancetta (that should be ready to actually be hung in the new closet tonight)
... and yes, I'll take pics.
I'm pysched, shoudl be a blast. I am just hoping we don't have too many IIIPAs while we're doing all of this.