Thermal Processed Dry Aged Charcuterie
Making homemade charcuterie is easy with a smoker and a Reserve 50 or Reserve 100 Dry Ager. Follow our general guidelines for aging fermented and processed salami, chorizo, or pepperoni.
Ingredients
- 50 - 100 LB – Fermented and Thermal Processed Sausage (pepperoni, chorizo, etc.)
Use fermented product for better shelf stability and food safety.
Directions
- Clean and sanitize the inside of your Reserve 50 or Reserve 100 Dry Ager.
- Turn on the unit and turn on the UV light.
- Set the temperature to 55 degrees Fahrenheit.
- Set the relative humidity to 80%.
- Allow the unit to run for 2 hours before loading with product.
- Using bacon hooks, hang the sausages from the racks leaving a few inches of space between for good air flow.
- Age 21-35 days depending on desired texture, flavor and dryness. 28 days is a common "sweet spot."
- Remove the charcuterie from the chamber, package immediately and store.
