Toggle sidebar

Recent Dry Cure Salami

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
c farmer said:
Nice. Process?
Click to expand...
Both of these are Poli recipes. I have not heard from Len in sometime to ask if i can post. All i can say is visit his site.

Soppressata di Calabria

SALSICCIA ALLE NOCE...I left out the walnuts cuz i no like.
 
  • Like
Reactions: hoity toit
Nice, I really need to get into dry curing... just always have been nervous about it. Some day I will try it.
 
CoolSh17 said:
Nice, I really need to get into dry curing... just always have been nervous about it. Some day I will try it.
Click to expand...
Its not as hard or dangerous as its led on to be. Just makes sure you use cure #2 and your equipment is clean.
 
Those do look great! It's hard enough waiting for cheese I couldn't imagine 5-7 weeks!
 
nepas...

I'm going to assume that you dried these under a "controlled" humidity and temperature environment. If so, did you build your own drying chamber? I have been interested in doing this for some time and have read the book by the Marianski bros. about dry curing and fermenting. I have also visited Len Poli's site many, many times but for some reason I'm still gun-shy. Are you doing this in FLA where it's very humid and not a good environment for dry curing? If so, you must have built some kind of drying/curing chamber. Please elaborate... inquiring minds wanna know!!

SMB
 
Last edited:
DaveOmak said:
A closet with the correct humidity and temperature....... There ARE cultures that work at different temps.... Here is a new culture...

It's not the culture nepas uses but, he's been doing this stuff for over 20 years...

http://www.butcherspantry.com/starter-cultures/bactoferm-b-lc-007

Curing chamber by nepas.jpg

Curing chamber by nepas.jpg

Click to expand...
Yes... and just what might that be.... I know there are cultures that need to be used, and different ones depending on the variables, but what about the environment that they're processed in? Certainly not just any ol' closet and how many of us out here in the real world have a "closet with the correct temperature and humidity"?? That's why I asked if he built a drying/curing chamber. It's not as simple as using a certain-certain culture and then just hanging it in the closet... that's an invitation for trouble. I've read and re-read the Marianski brothers book... it's just not that simple. Unless you live in a perfect environment for dry cured/fermented sausage, or create one... it's nothing to fool around with or people will get sick!!

SMB
 
Last edited:
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

G
Salami Krakowskie (Polish Dry Salami)
Replies
46
Views
1K
Sausage
geostriata
G
BGKYSmoker
Comparing Pfefferbeisser To Dry Salami Sticks
Replies
11
Views
1K
Sausage
crazymoon
crazymoon
BGKYSmoker
Anchovy Salami Reveal
Replies
4
Views
470
Sausage
LoydB
LoydB
BGKYSmoker
Chamber Salami Is Ready
Replies
4
Views
770
Sausage
Gonna Smoke
Gonna Smoke
BGKYSmoker
Italian Dry Salami Sticks
Replies
13
Views
2K
Sausage
indaswamp
indaswamp
auerjr
Pepperoni
Replies
6
Views
273
Sausage
auerjr
auerjr
BGKYSmoker
Pork Belly
Replies
4
Views
1K
Sausage
Fueling Around
Fueling Around
R
New Smoker/Sausage/Salami maker from Western NC
Replies
5
Views
972
Roll Call
Buckeyedude
Buckeyedude

Latest posts

Hot Threads

Top Bottom
Back
Clicky