Just a quick follow up post – the Salchechon and Landjaeger have been smoked, everything is done with the curing phase and into the drying phase.
I’m not sure about the new casings as they are a bit larger than I expected at 2.72″ in diameter. I am a bit worried that they will take longer to dry out and also that it can cause case hardening so I’m planning to keep the humidity high for the first 30 days.
I think the next batch I’ll move to the natural beef middles, I’m not sure what size but it seems like they run between 50 MM and 60 MM which I think will be fine.
In the photo you can see the flat Landjaerger hanging in the middle, yippee, I really like those and they are done drying in about 10 days to 2 weeks. To the left is 3 Salchechon, to the right 3 Hungarian style, behind on the right is the Bacon & Bourbon and behind on the left is the Bastardo.
