Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: GusRobin on October 22, 2017, 09:00:53 PM
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My daughter's baby shower is this weekend. She asked me to make some smoked cheese and sausage for the event. The cheese has been aging in the fridge for about a month now. The first attempt at sausage went wrong when I forgot to put the PID probe in the smoker and the temps ran wild.
Made a new batch today. 5 lbs of pepperoni and 5 lbs of kielbasa.
Here they are "blooming
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(https://i.imgur.com/roO1oDQ.jpg)
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Lookin Good Gus!
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Looking good. I think we might be getting close to cool enough weather to do some cheese.
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Daughter had her baby shower today. Here is the platter my wife put together with the sausage and smoked cheese. She said they were a hit and she had to "reload" the platter twice. Glad I threw the first batch out.
(https://i.imgur.com/EB9iG9G.jpg)