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Dry Salami

post #1 of 15
Thread Starter 

Its looking good. Waiting is going to kill me.

 

dsal

post #2 of 15

ME TOO!!!!!!!!!!!!!!!!!!!!!!!  102.gif

 

joe

post #3 of 15
Quote:
Originally Posted by boykjo View Post

ME TOO!!!!!!!!!!!!!!!!!!!!!!!  102.gif

 

joe



And me 7_4_16[1].gif

post #4 of 15

wowsa! That's a thing of beauty right there.

post #5 of 15

Lookin Good!2thumbs.gif

post #6 of 15

Look good...the waiting would kill me.

post #7 of 15
Thread Starter 

No mold yet?

 

Salami is feeling harder (be nice)  icon_eek.gif and getting darker.

 

 

salam5

 

I was asked what mix i used. The mix is TSM Dry cured hard salami mix kit.

post #8 of 15
Rick, I was wondering if you inoculated it with a culture?
post #9 of 15
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

Rick, I was wondering if you inoculated it with a culture?


This is what i used. TSM would state in the description if you needed any.

 

http://www.sausagemaker.com/81120kit-drycurevenisonhardsalami.aspx

post #10 of 15
Thanks Rick, I never done a dry cured sausage, was just wondering
post #11 of 15

WOW I would love to try one of those!!

post #12 of 15
Thread Starter 

When i tied the salami the string was tight. Its shrinking good now.
310


Did some rotate with the others today.
306

post #13 of 15

Those are looking mighty fine, Rick...  mighty fine indeed.....and the chorizo isn't looking to shabby either!  How much longer for both?

 

-Salt

post #14 of 15

Wow, that looks really awesome!

post #15 of 15
Thread Starter 

I'm looking at about 4 weeks on the chorizo, 6-7 on the salami and lonzino.

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