Couple things 1st.
This is a Poli recipe, please refer to his site for the recipe.
These sticks are cured with cure #2
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.