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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).

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

Yeap, What Atomicsmoke said.

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
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 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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