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Sausage Maker Salami Kit

post #1 of 4
Thread Starter 

Got a SM Salami kit for some dry salami. Not going with venison. Doing 3 lbs of 90/10 GB and 2 lbs of fatty pork butt. Pork is cubed and still frozen so it will get a course grind.

 

The DVD that was in the kits is Rytek, he just shows how to stuff and hang the salami. The directions on the side of the box are no where near the recipe in his book. Side box is broke into a 5 lb batch.

 

5-6 Tbs of the mix

1 tsp cure 2

2 casings

 

When the pork gets a tad defrosted i will start this.  Looks to be 70-90 days. Just in time for FLA Gathering.

 

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post #2 of 4

I'll be waiting at the gate.......... You better double up on the hard salami........... Its my favorite...................drool.gif

 

Joe

post #3 of 4
Thread Starter 

I been busy even.

 

2 lbs of course ground poke.
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Got the mix and cure all together.
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3 lbs of 90/10 GB with the poke, Mix being mixed in by hand.
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All mixed no stuff it  :o
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Clear protein lined casing ready to stuff.
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Ready for the cure fridge.
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Before
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During
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After..........Now I wait
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post #4 of 4

Now I wait! I love salami

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