I got up this morning, had my coffee and a bite to eat and then used my new 5lb vertical canister stuffer for the first time. Sweet mutha those things are TREMENDOUS. I stuffed 4 lbs of sweet italian in about a minute it felt like. The one I bought as a vent in the push plate so no air pockets.... just stuffed sausage flying out of the front of the thing.
Then, later in the day, I mixed up the cure and laid it on a 5 lb pork belly for the start of some pancetta. That's in the fridge now
I have a duck in the fridge now and I'm going to do some duck prosciutto tomorrow night.
I have another 5 lb belly that I'm going to do two different bacons with tomorrow night.
And then tonight, just to munch on, I bought a little Sopresata from a local market.... tasty stuff... AND... I sliced it on my new meat slicer!
Oh... and the SWMBO made some farmhouse cheddar today.
On top of all of that, I framed in my "curing closet" down in the basement. I just tacked up some 6mm plastic to the framing to see how the humidity would hold up. I bought a automatic humidifier yesterday that has a built in hygrometer so I can set the humidity level. The little area got up to about 50% humidity on that side of the basement (for now) is holding pretty steady between 50-55 degrees. I really kind of halfassed the plastic so I'm hoping if I actually build out the actual closet instead of just tacking up the plastic, it'll hold the humidity a hell of a lot better and I can get it up to around 60% without too much trouble.
Now.... if I had only brewed on top of everything else.
Then, later in the day, I mixed up the cure and laid it on a 5 lb pork belly for the start of some pancetta. That's in the fridge now
I have a duck in the fridge now and I'm going to do some duck prosciutto tomorrow night.
I have another 5 lb belly that I'm going to do two different bacons with tomorrow night.
And then tonight, just to munch on, I bought a little Sopresata from a local market.... tasty stuff... AND... I sliced it on my new meat slicer!
Oh... and the SWMBO made some farmhouse cheddar today.
On top of all of that, I framed in my "curing closet" down in the basement. I just tacked up some 6mm plastic to the framing to see how the humidity would hold up. I bought a automatic humidifier yesterday that has a built in hygrometer so I can set the humidity level. The little area got up to about 50% humidity on that side of the basement (for now) is holding pretty steady between 50-55 degrees. I really kind of halfassed the plastic so I'm hoping if I actually build out the actual closet instead of just tacking up the plastic, it'll hold the humidity a hell of a lot better and I can get it up to around 60% without too much trouble.
Now.... if I had only brewed on top of everything else.