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Summer sausage and SALAMI - Page 2

post #21 of 37
Thread Starter 

Okay, Here Comes The Money Shots !!!  Q V I E W   T I M E    FOLKS !!

 

It Tastes Wonderful and Moist....texas.gif

 

 


Edited by Hoity Toit - 10/10/13 at 7:50pm
post #22 of 37
yahoo.gif Looks great !!!!!!
post #23 of 37
Thread Starter 

It has been a week now,,, here are snapshots after week 1. Its raining here so humidity is high, my walk in cooler is outside and I just let it run and don't open the door. The pictures are taken from my private web camera inside the cooler.

♦  I may have to buy a de-humidifier but am going to wait and see how the Salami turns out.42.gif

Warning: Spoiler! (Click to show)
there is no longer a link to the camera.Sorry.

 

 

post #24 of 37
drool.gif Looking good...... The web camera is a cool ideal, but the link did not work for me........
th_crybaby2.gif
post #25 of 37
Thread Starter 
Quote:
Originally Posted by Shoneyboy View Post

drool.gif Looking good...... The web camera is a cool ideal, but the link did not work for me........
th_crybaby2.gif


read above...the moderators took the link offline for violating terms of service.

post #26 of 37
Quote:
Originally Posted by S2K9K 

edited post

38x38px-ZC-84cf1503_download.jpeg
S2K9K
Yesterday at 8:39 pm

Black,
I just wanted to let you know I had to edit one of your posts and delete a link. As per @TulsaJeff and our User Guidelines, offsite links are not permitted to be posted on this forum.
Here is a link to the edited post:

http://www.smokingmeatforums.com/t/139323/stx-turboforce-3000-series-grinder#post_1074283
Thank You for understanding,
Moderator Team

That's OK, edit my posts as you like :deadhorse: 


Edited by Black - 10/17/13 at 5:24am
post #27 of 37
Thread Starter 

Week # 2 Slami Cam in the Cure Chamber

SALAMI CAM in the Cure Chamber.

post #28 of 37
Thread Starter 
Quote:
Originally Posted by Shoneyboy View Post

drool.gif Looking good...... The web camera is a cool ideal, but the link did not work for me........
th_crybaby2.gif


check your mailbox...th_anim_burp.gifcheers.gif

post #29 of 37
Quote:
Originally Posted by S2K9K 

edited post

38x38px-ZC-84cf1503_download.jpeg
S2K9K
Yesterday at 8:39 pm

Black,
I just wanted to let you know I had to edit one of your posts and delete a link. As per @TulsaJeff and our User Guidelines, offsite links are not permitted to be posted on this forum.
Here is a link to the edited post:

http://www.smokingmeatforums.com/t/139323/stx-turboforce-3000-series-grinder#post_1074283
Thank You for understanding,
Moderator Team

That's OK, edit my posts as you like :deadhorse: 


Edited by Black - 10/17/13 at 5:25am
post #30 of 37
@Hoity Toit, I thought I posted this, but I must have not...... The camera was one of the coolest things I have seen in a long time !!!!!! icon14.gificon14.gif ...... Thanks for sharing it with me........ShoneyBoy
post #31 of 37
Thread Starter 
Cool , glad you enjoyed , it works grest for me ,,,
post #32 of 37

Your the best!  Great Thread -  Maybe that was Jeff Phillips in that blimp checking out your operation!  :)

post #33 of 37
SWMBO is talkin about me doing some sausages. I have the book now this is the go-to thread!
post #34 of 37
I want to try making Salami but can only get fridge in barn up to 37degs. Any thoughts would be appreciated.
post #35 of 37

Hoity, you really have your Sh** together! 

 

I am a total novice here, but have a question about the smoking part of the process.  How does the smoking affect the sausage when it's in those tubes?  Are the tubes porous and the smoke permeates them?

 

Thanks for sharing!

 

JW Lehman

CWO2 USMC Retired

1978-1998

post #36 of 37
Thread Starter 

yes sir the smoke permeates just fine,,,low and slow is the way to go..

I am going to be making some more hopefully this weekend to add to the forum. here.

post #37 of 37

Nice Looking sausages, Great post.

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