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September 29, 2017 at 2:53 pm
#11293
Member
Well I definitely won’t be doing it again. I hadn’t completed my chamber by installing the lights to heat it up to fermentation temps (and still haven’t) but had forgotten that when I made the chubs. I guess I should’ve sealed them in the sous vide bags, and I’d have been OK, but I didn’t realize.
This weekend making some smoked kielbasa and leftover pork in excess of the 10 pounds I’m planning for I’m probably going to do something fermented. Might have a couple pounds worth. Can you use natural casings for fermented sausages?
TD