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by **Ryan C** » Mon Mar 14, 2011 1:52 pm

Congratulations Andre!!

Looks superb

Keep it up

Ryan

by **grisell** » Mon Mar 14, 2011 3:02 pm

Many thanks. I'll be back when something new happens.

by **grisell** » Wed Mar 16, 2011 3:37 pm

grisell wrote:[---]
I will now try to leave it in peace for another month to mature.
[---]

Well, I guess we can forget about that. :oops:

About half left now...

by **grisell** » Tue May 03, 2011 11:28 am

Update: The larger of the two Jésus de Lyon is bl***y perfect now!

The beef bung seems to be a real hit to stuff salami into. Being a thick membrane, it slows down the drying process which reduces the risk of case hardening. It also keeps the salami longer without drying out. Obviously, it takes as much as three months from stuffing to full maturation. It's a pity there is so little left.

by **BriCan** » Tue May 03, 2011 4:17 pm

grisell wrote:Update: The larger of the two Jésus de Lyon is bl***y perfect now!
It's a pity there is so little left.

I assume you will be making another batch shortly at around three to four times as much then ?? :lol:

by **grisell** » Tue May 03, 2011 5:48 pm

Already did: http://forum.sausagemaking.org/viewtopi ... 8&start=15 :wink:

It will be ready in a little more than a month.

(However, not much more of it, because of limited space)

by **grisell** » Tue May 03, 2011 10:16 pm

The red one above failed. The casing being too thin, it got case hardened. From now on I will only use natural casings for salami. :wink:

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