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It Is Both What You Know and Who You Know - Page 2

post #21 of 27
Thread Starter 

Hold your breath and wait for that. biggrin.gif

 

Interestingly enough, I hadn't liked this salami when I was cutting it by hand but with the slicer and much thinner slices I am finding it quite good.

post #22 of 27

Lucky dog you!

post #23 of 27

Solar,

 

Nice score on the slicer and love the look of the salami.  Is that cured?.....cooked?........ where did you get the seasonings?

post #24 of 27
Thread Starter 
Quote:
Originally Posted by Big Casino View Post

Lucky dog you!



You got that right Harry. biggrin.gif


 

Quote:
Originally Posted by geerock View Post

Solar,

 

Nice score on the slicer and love the look of the salami.  Is that cured?.....cooked?........ where did you get the seasonings?



 

It is cured but it is not cooked. It is fermented along with an extended dry cure. I put the seasonings together. Here is the salami thread if you want to learn more about it. http://www.smokingmeatforums.com/t/114766/dry-curing-through-the-eyes-of-a-newbie-updated-2-20-12

post #25 of 27
Quote:
Originally Posted by alelover View Post

Nice deal Joel. But I think I'm closest. biggrin.gif



I'll see your "Concord" and raise you a "Clemmons".   I think I'm  closer.  (How much to rent the slicer for a couple of hours? biggrin.gif  )

post #26 of 27
Thread Starter 
Quote:
Originally Posted by Dsorgnzd View Post



Quote:
Originally Posted by alelover View Post

Nice deal Joel. But I think I'm closest. biggrin.gif



I'll see your "Concord" and raise you a "Clemmons".   I think I'm  closer.  (How much to rent the slicer for a couple of hours? biggrin.gif  )



 

Heh. A fifth of whiskey/day? biggrin.gif

post #27 of 27

Looks like a professional one. great

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