It Is Both What You Know and Who You Know

solaryellow

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Jul 26, 2009

2,893

63

Orlando, FL

• Feb 26, 2012

• #21

Hold your breath and wait for that.

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.

 

big casino

Master of the Pit

Dec 15, 2011

1,007

24

Pennsylvania, North of the "Burgh"

• Feb 26, 2012

• #22

Lucky dog you!

 

geerock

Master of the Pit

SMF Premier Member

Oct 25, 2010

1,367

77

central ct

• Feb 26, 2012

• #23

Solar,

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

 

solaryellow

Master of the Pit

Original poster

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Thread starter

Jul 26, 2009

2,893

63

Orlando, FL

• Feb 26, 2012

• #24

Big Casino said:

Lucky dog you!

Click to expand...

You got that right Harry.

geerock said:

Solar,

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

Click to expand...

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

 

dsorgnzd

Newbie

Jan 31, 2012

29

10

Piedmont Triad, NC

• Feb 26, 2012

• #25

alelover said:

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

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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?

  )

 

solaryellow

Master of the Pit

Original poster

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Jul 26, 2009

2,893

63

Orlando, FL

• Feb 26, 2012

• #26

Dsorgnzd said:

alelover said:

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

Click to expand...

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?

  )

Click to expand...

Heh. A fifth of whiskey/day?

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Feb 27, 2012

• #27

Looks like a professional one. great