One being the amount of Fermento - instead of following the amount in recipe, i followed the containers recommendation of 1 oz per 2 lbs of meat. Used 2 1/2 oz per 5 lbs meat.
No cayenne in house so substituted aleppo peppers.
Toasted fennel and all spice prior to grinding in spice grinder.
And by pure mistake, used wagyu steak! OMG!
All other directions were followed.
Start date 1/2/2012 pm
(image 1)
Yield per 5 lbs meat: 8, 8" links weighing an average of 175g.
About 1/2 lb of sausage mixture wasted b/c of sausage stuffer.
Left to hang in boiler room over night to incubate. Started at 1030 pm.
01/03/12: Unknown negligent treatment by late night staff or over night cleaners during incubation period: Time unknown, apparently taken down from my hanging apparatus to be left on a sheet pan on the floor until I came in at 3 pm 1/3/2012. Lost one link due to this treatment - broken casing.
Next project, create a large "do not touch!" sign.
Left them to hang until 630 pm which then I decided to move them into the wine room. (image 2)
01/09/12: (image 3) checked the peperone's. 6 days in the wine room. Still soft. No fermentation. Splotchy coloration - dark red and brown - possibly due to it's treatment during incubation. Pretty oily - maybe due to the wagyu's meat and fat content.
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