So here are some updated pictures as we're drying. A couple of them have lost almost 35% of there weight but are still a little soft so I'm gonna give them a couple more days. I should be pulling for a slicing shot very soon.
Albanska Sudzuka (Albanian Sausage)
- Thread starter rgautheir20420
- Start date
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Thanks guys. I'll be checking the one that lost 35% tonight for a hopefully little firmer and closer to 40%. My co-worker and I are dying to try these. It's gonna get cut tonight, so I'll update then.
Alright. So here's the money shot. This particular piece is a 38% loss and is still on the softer side oddly enough. The rest of the group is hanging a couple days more with the door slightly propped to allow the humidity out when the fridge runs for cooling.
It's very complex. I get the cinnamon towards the end and then a slight but noticeable warmth from the cayenne. It's really nice.
It's very complex. I get the cinnamon towards the end and then a slight but noticeable warmth from the cayenne. It's really nice.
Oh man they look great!
Now on my (long) list of of things to do. For what it's worth...I don't touch my salamis until at least 40%...taken some (depending on diameter) up to 55%. The 30% guideline is for safety only...I like mine REALLY dry.
Nice job!
Now on my (long) list of of things to do. For what it's worth...I don't touch my salamis until at least 40%...taken some (depending on diameter) up to 55%. The 30% guideline is for safety only...I like mine REALLY dry.
Nice job!
smoked alaskan
Smoking Fanatic
smoked alaskan
Smoking Fanatic
Thanks everyone. Overall, he's happy with how it turned out. We'll make a few changes for next time around, but it was a good start.
Thanks for this post. Your sausage looks just like the sausage of the same name I have been paying over $18 a package for! The Greek guy that sells it recommends slicing it about 1/4 inch and frying it for a short period of time in olive oil. Plate that warm with feta and kalamata olives drizzled with (kalamata) olive oil and balsamic vinegar and sprinkle with oregano or thyme, salt and fresh ground black pepper. A chunk of crusty rustic bread to sop up the plate makes it into a decadent little meal.
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