Recent content by steve jordan

Looks Good!

Tuscan salami is done

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G. (Canada Mike): Nice looking results, Steve! Thanks for sharing. Can you name them? </div></BLOCKQUOTE> Thanks guys! It's soppressata, coppa...

For now, I fan them twice a day and move them around ever couple a days. Seems to be working, just a pain!

Pancetta, proscuitto, Tuscan salami, coppa and bresaola.

Here is some Black pepper Bacon I smoked on friday.

Here is one cut. Taste was spot on!

I just got a new freezer chest that my humidifer will fit in. Once it is up and running I will post some pictures. Needs a little tlc!

It holds between 55 and 60. It came with a temperture gage. It has a fan in the back that helps circulate the air, a little. That is ice, haven't seen anything negative from it yet. Can u think of anything to make it better?

I NEED A BIGGER FRIDGE

I used hog Casings.

It runs about 55-58F.

Thanks! I used the recipe from charcuterie.

It' s old wine fridge I got from work. I'm still looking for a bigger fridge so I can hang some hams.