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