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Dried Salami Sticks

post #1 of 16
Thread Starter 

Last batch i made mt wife took em all down......Baaahahahah

 

Remember this recipe uses cure #2 and is a Len Poli recipe. Please do not post his recipe without his permission. Look on his site for Italian Style salami sticks. This is easy for a beginner.

 

 I'm using sheep casings, after the rinse of the salt iI soaked the sheep casings in CWW = Cheap White Wine for 45 mins. Theses casings are tubed.

 

 

 

As mentioned above. Please refer to Len's site for the recipe.  I mixed 1/4 tsp T-SPX with 1/4 cup cold distilled water and added a pinch of dextrose to the bactoferm, set this aside and mix in LAST before stuffing.

 

Stuffing. I used up some 19mm smoked collagen casings also.

 

 

 

If you have all the fancy cure equipment, by all means use tt. Being in the Motorhome i have found the way around all the equipment and still produce great quality SAFE dry cure.

 

 

I made a hanging bare from one side wall to the other. My temps are easily maintained at 84* and R/H in the 70* range.

 

 

See ya in 7 days

post #2 of 16

Looking good so far!

Happy smoken.

David

post #3 of 16

Nice, Looking Great

 

Gary

post #4 of 16

I'm in........:popcorn 

 

I started a test today with my double door merchandiser. I bought some cheap table salt and filled a large tray with salt and added water to the top of the salt  and place it at the bottom of the merchandiser to get the humidity up to 70%. The humidity is running around 25% in the house with the central heat running and the temp stays right at  70 degrees. After a few hrs it was at 55% RH. If I can get it to hold 70% I'm gonna dry cure something. :biggrin:

post #5 of 16
Looks good. I will stay tuned in.
post #6 of 16
Those look like great. A real work of art for sure. Nice job with the stuffing. I tried the sheep casing several times and finally gave up for now. Thanks for the link to Len Poli's site.

John
post #7 of 16
Thread Starter 
Quote:
Originally Posted by boykjo View Post
 

I'm in........:popcorn 

 

I started a test today with my double door merchandiser. I bought some cheap table salt and filled a large tray with salt and added water to the top of the salt  and place it at the bottom of the merchandiser to get the humidity up to 70%. The humidity is running around 25% in the house with the central heat running and the temp stays right at  70 degrees. After a few hrs it was at 55% RH. If I can get it to hold 70% I'm gonna dry cure something. :biggrin:

Joe

 

What kind of controls do you have.

post #8 of 16
Looks great ! icon14.gif
post #9 of 16

I hate stuffing those small casings. head-wall.gif

post #10 of 16

Are the small casings hard to stuff ?  I haven't got into sausage making yet  But I'm taking it all in

 

Gary

post #11 of 16
Quote:
Originally Posted by gary s View Post
 

Are the small casings hard to stuff ?  I haven't got into sausage making yet  But I'm taking it all in

 

Gary

Not that bad Gary, you might need to add a little more water to the mix to help it out.

 

I have a tall 11 lb vertical stuffer, so it's top heavy. I have to clamp it down real well to keep it secure while cranking. It's a bit of a PITA for me.

post #12 of 16

Thanks,   I'm thinking of a 5#  I wont be doing that much

 

Gary

post #13 of 16

Bet that motorhome smells good!

post #14 of 16
Thread Starter 

Dried sticks are done, taste great (i may even get a few this time)

 

 

 

Gotta love them UTZ cheese ball tubs.

post #15 of 16

Is that my Jar ??

 

gary

post #16 of 16
Those are some great looking sticks. Makes my mouth water...
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