Curing more meat today

Sausage making and curing meats.

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Copasspupil
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Re: Curing more meat today

Postby Copasspupil » Sat Oct 05, 2019 9:56 pm

So here’s a head to head of mine vs a commercial one. The one on the far left which was aged less, the one in the middle which was 6 weeks longer and the commercial one. I have another week of curing for the current batch then will adjust accordingly. I believe I’ll go another 6 weeks at the minimum mine is more tender then the commercial one and the flavor is about the same but drier and better chew.
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Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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OldUsedParts
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Re: Curing more meat today

Postby OldUsedParts » Sun Oct 06, 2019 5:25 am

:tup: :salut: :chef:
"Good BBQ Comes From Experience, and Experience, Well, That Comes From Bad BBQ "
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Copasspupil
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Re: Curing more meat today

Postby Copasspupil » Sun Oct 06, 2019 10:07 am

Pepperoni style Lonzino

My last one from June. I won’t go into detail but I think I should have waited longer on some of them I’m finding. This one turned out well.
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2858CEE2-2A42-4392-9164-8BF5D6C23201.jpeg
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog

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