Italian Salami Sticks

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
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.


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