Its looking good. Waiting is going to kill me.
BGKYSmoker Nepas OTBS #242 Original poster Staff member Moderator OTBS Member ★ Lifetime Premier ★ Group Lead Dec 25, 2010 14,265 12,138 Rineyville, KY Feb 29, 2012 #1 Its looking good. Waiting is going to kill me.
boykjo Renowned Sausage Maker Staff member Moderator OTBS Member Group Lead Apr 28, 2010 7,686 1,249 Raleigh,NC Mar 1, 2012 #2 ME TOO!!!!!!!!!!!!!!!!!!!!!!! joe
africanmeat Master of the Pit OTBS Member Mar 28, 2011 4,730 38 Cape Town South Africa Mar 1, 2012 #3 boykjo said: ME TOO!!!!!!!!!!!!!!!!!!!!!!! joe Click to expand... And me
thoseguys26 Master of the Pit Jan 4, 2012 1,341 60 Aspen Valley Mar 1, 2012 #4 wowsa! That's a thing of beauty right there.
ironhorse07 Smoking Fanatic OTBS Member Jan 17, 2012 553 42 Laurel, Mt (near Billings) Mar 1, 2012 #5 Lookin Good!
smokinhusker Legendary Pitmaster Oct 20, 2010 8,179 77 Mountains west of Colorado Springs, CO Mar 1, 2012 #6 Look good...the waiting would kill me.
BGKYSmoker Nepas OTBS #242 Original poster Staff member Moderator OTBS Member ★ Lifetime Premier ★ Group Lead Thread starter Dec 25, 2010 14,265 12,138 Rineyville, KY Mar 6, 2012 #7 No mold yet? Salami is feeling harder (be nice) and getting darker. I was asked what mix i used. The mix is TSM Dry cured hard salami mix kit. Last edited: Mar 6, 2012
No mold yet? Salami is feeling harder (be nice) and getting darker. I was asked what mix i used. The mix is TSM Dry cured hard salami mix kit.
DanMcG Smoking Guru OTBS Member SMF Premier Member Feb 3, 2009 5,682 2,900 Central NY Mar 6, 2012 #8 Rick, I was wondering if you inoculated it with a culture?
BGKYSmoker Nepas OTBS #242 Original poster Staff member Moderator OTBS Member ★ Lifetime Premier ★ Group Lead Thread starter Dec 25, 2010 14,265 12,138 Rineyville, KY Mar 6, 2012 #9 DanMcG said: Rick, I was wondering if you inoculated it with a culture? Click to expand... This is what i used. TSM would state in the description if you needed any. http://www.sausagemaker.com/81120kit-drycurevenisonhardsalami.aspx
DanMcG said: Rick, I was wondering if you inoculated it with a culture? Click to expand... This is what i used. TSM would state in the description if you needed any. http://www.sausagemaker.com/81120kit-drycurevenisonhardsalami.aspx
DanMcG Smoking Guru OTBS Member SMF Premier Member Feb 3, 2009 5,682 2,900 Central NY Mar 6, 2012 #10 Thanks Rick, I never done a dry cured sausage, was just wondering
bluebombersfan Master of the Pit OTBS Member Mar 4, 2011 1,729 75 Winnipeg, Manitoba Canada Mar 6, 2012 #11 WOW I would love to try one of those!!
BGKYSmoker Nepas OTBS #242 Original poster Staff member Moderator OTBS Member ★ Lifetime Premier ★ Group Lead Thread starter Dec 25, 2010 14,265 12,138 Rineyville, KY Mar 10, 2012 #12 When i tied the salami the string was tight. Its shrinking good now. Did some rotate with the others today.
When i tied the salami the string was tight. Its shrinking good now. Did some rotate with the others today.
graystratcat Smoking Fanatic Dec 18, 2011 592 12 Coastal North Carolina...shoot the inlet and hook Mar 10, 2012 #13 Those are looking mighty fine, Rick... mighty fine indeed.....and the chorizo isn't looking to shabby either! How much longer for both? -Salt
Those are looking mighty fine, Rick... mighty fine indeed.....and the chorizo isn't looking to shabby either! How much longer for both? -Salt
gersus Smoking Fanatic May 8, 2011 497 12 Mid-Missouri Mar 10, 2012 #14 Wow, that looks really awesome!
BGKYSmoker Nepas OTBS #242 Original poster Staff member Moderator OTBS Member ★ Lifetime Premier ★ Group Lead Thread starter Dec 25, 2010 14,265 12,138 Rineyville, KY Mar 10, 2012 #15 I'm looking at about 4 weeks on the chorizo, 6-7 on the salami and lonzino.