GREAT Dry /fermented cure salami. ready to eat final photos.

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,685

1,249

Raleigh,NC

• May 21, 2012

• #21

Very nice Ahron.......... It looks delicious

Joe

 

addtotaste

Fire Starter

Jul 22, 2011

38

10

Cape Town, South Africa

• May 21, 2012

• #22

The picanto is my favourite but it took a few tastings to choose :)

 

addtotaste

Fire Starter

Jul 22, 2011

38

10

Cape Town, South Africa

• May 21, 2012

• #23

The picanto is my favourite but it took a few tastings to choose :)

 

africanmeat

Master of the Pit

Original poster

OTBS Member

Thread starter

Mar 28, 2011

4,730

38

Cape Town South Africa

• May 21, 2012

• #24

boykjo said:

Very nice Ahron.......... It looks delicious

Joe

Click to expand...

  Thanks

Addtotaste said:

The picanto is my favourite but it took a few tastings to choose :)

Click to expand...

  yup it takes time to choose

 

lisapopejoy

Newbie

Jan 17, 2013

3

10

• Jan 18, 2013

• #25

Can I please get your recipe and detailed instructions for the bastardo salami, thats what I want to make....& im very new to this...

 

mds51

Meat Mopper

Nov 10, 2011

217

23

Oklahoma City

• Jan 18, 2013

• #26

I would appreciate both recipes and your end results looks great. This is exactly the product I want to make!! I really miss my basement in Ohio, but I can create a curing chamber really fast if all it takes is that and Cure # 2 . Thanks  mds51