Salami Stick

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
**This recipe uses cure #2 & Bactoferm LHP. Proceed at making this at YOUR OWN RISK**

This is a fairly simple recipe.

I only made 2.5 lbs


 Use cold distilled water with the LHP and a pinch of sugar. Set aside added last


Adding the LHP last


Im going with 19mm collagen




Hang for fermentation. Outside temp is 86*. My smoker is not on and no smoke. I did add water to the pan for 90%R/H. Hang for 12 hours (i may have to put my light in tonight)


After hanging in smoker i will hang in pantry for 6-7 days.
 
Looking good Rick!  Like the new Do too!  
rolleyes.gif


Kat
 
Can this recipe be done with Cure 1 and dried or smoked completely to a safe temperature with using Fermento?  And would you please share the recipe.

Thank You mds51
 
Can this recipe be done with Cure 1 and dried or smoked completely to a safe temperature with using Fermento?  And would you please share the recipe.

Thank You mds51
This can be done with cure 1 and not using the Bactoferm. You can sub femento but you will not have the fermentation like the LHP gives. Using cure 1 you will have a semi dry smoked salami with the normal shelf life a cure 1 sausage has.

This is a Len Poli recipe. Google
 
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