Delayed Introduction, some pics too! LOL

Introductions and chatter

Delayed Introduction, some pics too! LOL

Postby NXGHOST » Tue Nov 22, 2005 8:06 pm

Hello! My name is Chris and I recently joined this forum. I am from Port Colborne Ontario, Canada. I am not exactly new to sausage making as our family has been making Salami's/sausages for generations. However... I am new to technical sausage making. I am trying to expand my knowledge and introduce consistent and safe Salami making so I can pass that on to my two boys�. I am likely one of the younger gent's in here interested in this hobby (29yrs). I have been reading a lot from this site and have actually purchased a few items and fabricated a few items thanks to this site. I have just finished my first batch of products using a few new techniques and ingredients. We will see how they turn out. The first thing I did was build an incubator. Since almost all recipes call for incubation I figured I would build one (My elders are shaking their heads, I guess I am making it too technical! LOL). I found an old fridge and installed two lights (Overkill) and made some hardwood dowels to hang the meat. For monitoring of temperature and humidity I didn�t want to open the door to check or spend big $$ on a digital remote gauge so I used an apartment door peep hole viewer to peek at the gauges which sit inside,

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Since I have the largest dam cold cellar known to man (70ft!!!) I sectioned off a small 10ft hideout.

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So far the conditions have naturally been staying at 12 Celsius and 80 humidity! Perfect!

Here is my first batch of the year,

In the rear is my own recipe wine/garlic snack sticks
Front left, Westfalia Ham Salami,
Front right, Lonzino's

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Anyway, that�s my lengthy introduction; I hope to learn more soon!
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Postby Oddley » Tue Nov 22, 2005 9:46 pm

It looks like you have just about the perfect setup there for air drying salami, hams, etc. I'm quite envious.
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Postby aris » Tue Nov 22, 2005 9:59 pm

Yes, i'm envious too :-) I wish I had a cellar.

Please post your recipes and techniques.
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Postby NXGHOST » Wed Nov 23, 2005 4:29 pm

aris wrote:Yes, i'm envious too :-) I wish I had a cellar.

Please post your recipes and techniques.


Here is one recipe,

http://forum.sausagemaking.org/viewtopi ... =8462#8462
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