Wanted to try something easy for my first time so I bought a Salami kit from High Mountain. I realize this isn't the "real" way of curing, but for a first time, it'll do.
Started with a 13+ lb. packer brisket. After trimming all the fat and sinew, it came to a measly 8+ lbs.
Still some trimming to go.
Diced in some pork cushion meat and pork fat, plus 2 lbs of ground chuck, for a total of over 16 lbs.
This little Kitchenaid grinder attachment worked pretty darned well. It'll do until I need a real grinder.
Spice and cure packets mixed in.
Next night, mixed in encapsulated citric acid, and into the LEM stuffer. This particular stick (and 2 others) had high-temp cheddar cheese added.
Filled 9 and 3/4 casings.
Next morning, into the smoker with alder pellets in the AMNPS.
I got a late start, and didn't get these in until 11am. The instructions said to start at 120°, then to bump it up 20° every hour until you hit 180°. Then get the IT to 156. This took a lot longer than I thought it would. I pulled them out at almost midnight.
But here is the result:
They are now in a wine fridge at 55°, with humidity around 70%. Each was weighed in grams, and tagged. Will see how they're doing in a week or two.