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Old 02-07-2011, 05:30 PM   #1
Cape Brewing
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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.
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Old 02-07-2011, 07:31 PM   #2
ultravista
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Based on your title, I envisioned something much different ...

Urban Dictionary: sausagefest is a party of only guys (or at least 80% guys), where there is a substantial abundance of weiners.

 
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Old 02-07-2011, 07:34 PM   #3
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that sounds totally awesome. Being new at sausage making, I cant wait to try something like that. And a curing room...freakin sweet. i hope you have your cardiologist on speed dial.

 
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Old 02-07-2011, 08:17 PM   #4
Cape Brewing
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Quote:
Originally Posted by ultravista View Post
Based on your title, I envisioned something much different ...

Urban Dictionary: sausagefest is a party of only guys (or at least 80% guys), where there is a substantial abundance of weiners.
Soooooo... you thought it was something dramatically diffffferent... purposely clicked on this thread thinking it was something different... and are now dissappointed it isn't????

Uhhh... I think there are other websites out there that you might be interested in more than HBT.



(I'm joking... and uhhh... yeah... I was trying to be at least a little funny with the title. I know what it means)
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Old 02-07-2011, 08:19 PM   #5
Cape Brewing
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i hope you have your cardiologist on speed dial.
BAH!! We all gotta die a sumthin'... might as well be death by pork fat!
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Old 02-08-2011, 01:50 PM   #6
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Ordered a whole pork belly, pink salt on the way, DataZ gonna have the UDS firebox pieces ready, looking at grinders/stuffers....thanks for sharing the obsession.

Are you sticking pretty close to the recipes in "Charcuterie"?

There's so many in that book I want to try....yeah, I'm obsessing

I can't wait til the sausage pron...wait that didn't sound quite right.
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Old 02-08-2011, 02:00 PM   #7
Cape Brewing
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I am.... Except for the andouille. I already a recipe for that I REALLY like. Other than that one I am using all of the recipes out of Chacuterie.

Hung my pancetta last night. The "curing room" seems to be holding temp and humidity perfectly.

I gotta get the pics off my camera.
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Old 02-08-2011, 02:05 PM   #8
dataz722
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What kind of humidifier did you go with. I have been trying to come up with a solution that would be safe and not cost me my left nut.
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Old 02-08-2011, 02:13 PM   #9
RedHouse
 
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Looking forward to seeing the pics of the curing room. I am going to get a small fridge to use as a fermenting fridge, and will probably use that and a small humidifier to cure meat in.

 
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Old 02-08-2011, 02:14 PM   #10
the_bird
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Dude. You need to bring along some of this sausagey goodness to U3. I want it inside of me.

Wait a minute. That didn't sound right. Just in my mouth. Wait, crap, that's no better.

"No homo." That makes it cool, right?

OK, I'm dying to try the homemade andouille. I buy this stuff that's really outstanding at the local expensive-groceries store, but I've got to try yours.
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