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Italian Salami Sticks

post #1 of 10
Thread Starter 

Couple things 1st.

 

This is a Poli recipe, please refer to his site for the recipe.

These sticks are cured with cure #2

 

 

Now

 

I mixed up this 5 lb batch on the 15th. (follow his recipe and you cant go wrong)

 

The liquid lower left is 1/4 cup distilled water with 1/4tsp T-XPS and a pinch of dextrose. Mix this well and set aside to be added LAST

 

 

 

 

I added the dry in 3 stages. add/mix  add/mix  add/mix. After the last hand mix i added the bactoferm.

 

 

This pic was just after stuffing and ready for fermentation.

 

 

This pic is about 5 hours into fermenting. Note the color change

 

Today 7 days later

 

Cut and taste. Taste is Italian salami. I used collagen casings before on these sticks and were able to peel rith off but these are being stubborn.

 

 

 

Stubborn casings go into the fridge for a couple days.

 

post #2 of 10
Very nice.
post #3 of 10

That looks so tasty!

Happy smoken.

David

post #4 of 10
Looks awesome !
post #5 of 10

My last collagens sticks I did the casings peeled right off for some reason..... I am guessing the amount of water content added to the meat will cause the collagen to stay moist and be able to peel away. I did add extra water to loosen the meat for easier stuffing

 

Nice sticks Rick. Would like to give them a try. I think I have everything

post #6 of 10

Nepas,nice looking stix !!

post #7 of 10

Nice looking sticks Rick.

post #8 of 10

Look good Rick,any kind of special drying chamber,temp control, to make them?

post #9 of 10

You make the best stuff! Great looking product.

 

Disco

post #10 of 10
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Look good Rick,any kind of special drying chamber,temp control, to make them?


Naaaa

 

I found that on most dry cured items i dont need all the fancy equipment.

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