October 27, 2014
|Started out with 8 Lbs (2 packages total) Berkshire pork from Green Valley Farm in Ashford CT|
|I used 8 Lb's pork shoulder and 2 lbs pork fat. Had to trim the skin from the fat which is saved for Chicharrónes!|
|You want to mix gently so the fat stays intact.|
|Here is the finished sausages, instead of beef bung I used pork casings to make smaller sausages and a quicker cure.|
|Now it's time for them to rest in 80 degrees with RH about 70%. I do this for about 20 hrs.|
|Sprayed down with Bactoferm Mold 600. Will do this 2 additional times.|
|Now the wait....should lose 30% of weight...i'm hoping 6-8 weeks with this thinner type sausage!|
September 11, 2013
May 16, 2013
Made a batch of Lonzino & Pancetta and have a new humidifier controller for the pig locker (aka curing chamber). Once they both lose about 33% of the original weight it will be time to mangia!
Pictures above left and below is from the made on date
May 16th...above left and below. Both cuts feeling firmer. Should be in about 3-5 weeks!