German Salami

BGKYSmoker

Nepas OTBS #242

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• Dec 9, 2014

• #1

PLEASE NOTE

This recipe uses cure #2 and a fermenting agent. If you have not used cure #2 for dry curing PLEASE do not attempt this recipe.

Recipe is a Len Poli one. Please refer to his site as i will not post it here.

About 4 more days and this is done.

gasal.jpg

• BGKYSmoker
• Dec 9, 2014

 

daveomak

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• Dec 9, 2014

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Looking at the casing makes my eyes cross.... DOH... But it does look good....

 

BGKYSmoker

Nepas OTBS #242

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DaveOmak said:

Looking at the casing makes my eyes cross.... DOH... But it does look good....

Click to expand...

LOL

You and me both.

 

pc farmer

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• Dec 9, 2014

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Watching this one too.

 

JckDanls 07

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• Dec 9, 2014

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:popcorn

 

roller

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• Dec 10, 2014

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Sorry but I cant wait...

 

reinhard

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• Dec 10, 2014

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Lookin good so far, cant wait for the money shot!!  Reinhard

 

chef willie

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• Dec 10, 2014

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      one helluva salami......

 

crankybuzzard

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• Dec 10, 2014

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I think your sausage is sexy!

Are you letting it hang in the kitchen, or in a chamber?

 

BGKYSmoker

Nepas OTBS #242

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CrankyBuzzard said:

 
I think your sausage is sexy!

Are you letting it hang in the kitchen, or in a chamber?

Click to expand...

I am a full time RV'r so i just let hang on a large dowel or in the cabinet.

fdsal13.jpg

• BGKYSmoker
• Dec 10, 2014

 

rgautheir20420

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• Dec 10, 2014

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Looks amazing. I'm in for the finale.

 

crazymoon

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• Dec 10, 2014

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Looking good, I'm confused as you can't control humidity or temp or can you ?

 

BGKYSmoker

Nepas OTBS #242

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CrazyMoon said:

 
Looking good, I'm confused as you can't control humidity or temp or can you ?

Click to expand...

I can control the temp and humidity in my motorhome. Dont let anyone tell you that you need all the fancy equipment.

This is not my 1st dry cure rodeo.

 

daveomak

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If using T-SPX for traditional method of drying this culture will not provide food safety through lowering pH level but, it will help lower aW. Use for products needing at least one month's time for drying and do not ferment with this product over 75°F.

Allied-Kenco does not note the 75 deg. F maximum temperature... the above is from Sausage Maker.... Poli mentions 86-90 deg F incubation....

I guess my question is.... Do different manufacturers make the culture differently.... Or, during testing, do they find an improved product using different incubation temps.... or none of the above.....

 

BGKYSmoker

Nepas OTBS #242

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• Dec 13, 2014

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Ok so i'm a day early.

Got mild case hardening but thats ok cuz this wont last a week. Taste is there with a slight tang.

gdsali.jpg

• BGKYSmoker
• Dec 13, 2014

 

timberjet

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• Dec 13, 2014

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Mmmmmm that looks great nepas. That casing makes me see double though. haha.....

 

crankybuzzard

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• Dec 13, 2014

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nepas said:

Ok so i'm a day early.

Got mild case hardening but thats ok cuz this wont last a week. Taste is there with a slight tang.

gdsali.jpg

• BGKYSmoker
• Dec 13, 2014

Click to expand...

You are a sneaky sneaky man! I thought you were hanging in netting! I'm loving that casing!

The sausage looks perfect! Great work showing that a full blown modded refrigerator with temp/humidity control isn't always required!

Granted, one needs to follow the process really close, but you've proven that it can be done if one wants to!

 

driedstick

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• Dec 13, 2014

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Boy I wish I could do this,,,,, Just not enough time in a day for me,,, Great Job Nepas!!!!

DS

 

thoseguys26

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• Dec 13, 2014

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Nice work, that looks tasty tasty! Where'd you get the casings?

 

crazymoon

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• Dec 14, 2014

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Nepas , that looks scrumptious !