Making homemade charcuterie is easy when processed in your Pro Smoker Smokehouse. Follow our general guidelines for aging fermented and processed salami, chorizo, or pepperoni.
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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 the chamber
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.
