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Salami's......confused!!! - Page 2

post #21 of 25

As said above - Sealed and chilled it will be months.

post #22 of 25

I usually get my casings from Weschenfelder. It looks like their biggest natural casings though are beef middles and they only go up to about 55mm (just over 2 inches).

http://www.weschenfelder.co.uk/salami-chorizo-making/casings/beef-middle-casings-50-55-9mtrs.html

post #23 of 25
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

Yeap, What Atomicsmoke said.

Quote:
Originally Posted by atomicsmoke View Post

Months...many months.

How do you like them?

They turned out really well.
I've been snacking on them since I made them
Will try using the Ox Bung next time so I get some larger diameter salami
post #24 of 25
Quote:
Originally Posted by DaveOmak View Post
 

If you plan on placing in the refrigerator for a week or so, then hanging in a curing chamber with proper temp and humidity for 3 months to a year, until proper % loss in moisture has been achieved, the cure #2 is the proper cure to use... 

 

If you plan on mixing up the ingredients, refer for a few days then smoking to an internal temp of 160 ish, cure #1 is the proper cure...

 

It would help if we saw the complete recipe you want to follow.....


Agreed. yep.

post #25 of 25
Thread Starter 

sorry folks.....been busy as hell.....yeh they turned out really good....so good in fact ive been asked to make some for family n friends and now im going to try to make a venison salami :)

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