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Salami Stick

post #1 of 17
Thread Starter 

**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.

post #2 of 17

Looking good Rick!  Like the new Do too!  rolleyes.gif

 

Kat

post #3 of 17

Oh Yeah!!!

 

Shoulda never left you leave Pennsy!!!

 

 

Be Back,

Bear

post #4 of 17
Thread Starter 

Fermentation is done and went well. Now in the sausage pantry to dry.

 

post #5 of 17

I can't wait to see them in a week.

Looks-Great.gif

post #6 of 17

I'm in...........................................

 

 

 

LOL

post #7 of 17

They look great. I would never have thought of making a small diameter salami.

post #8 of 17

Can I make a BIG one ?

post #9 of 17

I guess I missed the recipe ??????

post #10 of 17

Ok, its been a week let see those babies!!!

 

nana2.gif

post #11 of 17
Thread Starter 

Today is the day to cut the salami sticks.

So far so good. Sorry for the light conditions

 


 

 



Cut and taste test.

 


 

 



Taste is better than store bought.

 




Cut and ready for the jar.

post #12 of 17

-


Edited by Black - 10/16/13 at 6:02pm
post #13 of 17

Send me some!  Pretty Please!!!!!!  biggrin.gif

 

Kat

post #14 of 17
Thread Starter 

Ready for a bbq in Iowa

 

post #15 of 17

What a great looking salami stick.

 

Disco

post #16 of 17

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

post #17 of 17
Thread Starter 
Quote:
Originally Posted by mds51 View Post

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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