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Old 12-14-2011, 05:22 PM   #11
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Cape, how much are you paying for the bellies? I thought when I called around before, not too long ago, that it was 1.99/lb. Now I am being told 3.99 everywhere I call.
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Old 12-14-2011, 07:02 PM   #12
Cape Brewing
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$2.59... Just got home with them
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Old 12-15-2011, 04:01 PM   #13
Cape Brewing
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and.... FINALLY... ordered my bactoferm



I got the week off after Xmas and while I fully expect to get some stuff hung before that time off, I can damn giddy with what that meat curing closet is gonna look like come 1/1/12

I got those two pancettas in there... damn thing is freakin 60F and 60% humity in the button. Workin' like a rock star.
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Old 12-15-2011, 04:09 PM   #14
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and.... FINALLY... ordered my bactoferm
Which one? What are you planning on making first?
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Old 12-15-2011, 04:15 PM   #15
Cape Brewing
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F-RM-52...

Pepperoni, salami and sopprasata right out of hte gates and then we'll see.

I am really happy with how the closet is working so I want to get a fair amount in there so I'll probably go a bit crazy trying all sorts of stuff.

The container of bactoferm that I got will make up to 110lbs of stuff so.... I should be fine for that week at least.
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Old 12-15-2011, 04:27 PM   #16
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Quote:
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F-RM-52...

Pepperoni, salami and sopprasata right out of hte gates and then we'll see.
That is exactly what I would be doing too.

I can't wait until we move. The new house has an area that is practically completely unfinished that is larger than my entire house is now. I plan on making a decent sized room 10x10 maybe that I will keep at about 60 degrees and 60-65% rh. Since there is no basement it will be perfect for keeping beer, wine, cigars, and of course curing.
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Old 12-15-2011, 05:00 PM   #17
Cape Brewing
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I have no idea what you're waiting for...
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Old 12-15-2011, 05:19 PM   #18
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The house needs a ton of work until we can even move in. We are working on it though.
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Old 12-29-2011, 03:40 PM   #19
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Holy shiit... Best bacon I've ever made...

Just did the basic maple bacon out of chacuterie and hot smoked it for about seven hours. I used hickory and apple and had the smoke really heavy throughout.

Wow.
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Old 01-05-2012, 01:29 AM   #20
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What temp did you smoke it?
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