Hi /u/KitchenLoavers if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
KitchenLoavers on
This is our second year attempting dried pork sausages in the cantina. First year was very dry, they were dry in a few days and definitely went too quickly. This year we have an inkbird hygrometer controlling a humidifier and we are maintining 70% RH around 50-55•F. Way better than last year and after a week they are probably about halfway!
We are completely new to this and I’m trying to guide my dad, if you have any suggestions to improve our efforts I would appreciate them! Hoping for something similar to a cacciatore sausage. Forgot to weigh them so will have to go by feel again this year.
Edit: we also used the sausage pricker this year, had a few small air gaps in our batch last year.
elvis-brown on
They look as near perfect as you can get. Well done
NoSecondCity on
They look great, keep it up! One tip: if you want suggestions/more comments, adding more details to your post (recipe, process, etc.) can help. But from here they look wonderful.
Also I appreciate the chaotic method of making white = extra hot, red = hot.
4 Comments
Hi /u/KitchenLoavers if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
This is our second year attempting dried pork sausages in the cantina. First year was very dry, they were dry in a few days and definitely went too quickly. This year we have an inkbird hygrometer controlling a humidifier and we are maintining 70% RH around 50-55•F. Way better than last year and after a week they are probably about halfway!
We are completely new to this and I’m trying to guide my dad, if you have any suggestions to improve our efforts I would appreciate them! Hoping for something similar to a cacciatore sausage. Forgot to weigh them so will have to go by feel again this year.
Edit: we also used the sausage pricker this year, had a few small air gaps in our batch last year.
They look as near perfect as you can get. Well done
They look great, keep it up! One tip: if you want suggestions/more comments, adding more details to your post (recipe, process, etc.) can help. But from here they look wonderful.
Also I appreciate the chaotic method of making white = extra hot, red = hot.