Awesome! I'm 'virtually' tasting it....mmmmm.
Ha-ha! I keep looking for that PM smoke delivery upgrade so we can send somed grub out to all our buddies, but I think that upgrade may be awhile to develop.
LOL----Salolithiasis is blockage of a salivary gland. I had it a couple times, years ago. The whole left side of my cheek, in front of, and below my ear swelled up, and I got a fever.
Went to ER. The Dr told me to go to the Drug Store, and get some real sour candy, and pop a couple of them. I did that, and it grew bigger & bigger & bigger, and all of a sudden my mouth started to get an excess of moisture, and the swelling went down. It happened a few times, over the next year or two. Nobody I know ever heard of it before. The Dr said it's not genetic, but a couple years later my brother had it really bad, and my Son has had it twice in the last couple years. If it's not genetic, that sure is one Helluva coincidence!!!
I haven't had that problem since I joined this Forum, thanks to you & others!!!
You guys help keep my salivary glands functioning properly, although it's hard on my keyboard!
Bear
Dang, you're right, I've never heard of it. Here I thought you were playing on words somehow...fooled the daylights otta me! Well, if the drool-view helped, then maybe I need to post more often!
Ah, come on, Bear...you know better than to leave a keyboard out in the open when you click on my threads...LOL!!!!!!
Yea, buddy! Literally! My daughter teased her co-workers and supervisor with a few pieces last night, then let 'em all taste it...they didn't know what to make of it...never had anything like before. Store-bought lunch meats aren't even in the same class as home-made, this is no exception. They loved it. My wife stopped by the bank today with some on hand and went inside to give some to her friends...same reaction, except one of them said I should start my own business. Ah, I've heard that before, for a couple years now...maybe some day, just not ready for that yet.
Man that was some process and it looks like it came out like everything you make - awesome. Congrats on another great tutorial. I just wish I could get my smoker to those temps. Thanks for sharing
Yea, it got a bit complicated once I was estimating moisture loss and what it would take to bring it about. Thanks, hey, if you're smoker's too hot and you don't have something handy laying around to help bring the temps down lower, you may want to hold on for a bit...well maybe you'd want to try it anyway. The reason I mentioned holding off is that I just jotted down a few ideas on how to make this come out even better than it did, on top of what I mentioned in closing remarks. It may require some simple gadgets which I have on hand already, so I'm going to try and work out the details before my next round, and probably fire up the SV24 and see how it handles it. It's a smoke chamber humidity issue that I need to overcome...not enough during the initial drying stage, that is. I'll work on it, though.
Great looking salami....... 28 hrs is a long time but it sure paid off......................
Thanks, yea, 28 hours was a long haul for sure...longest I've ever had a piece of meat laying in a smoker. This was some pretty interesting eating for sure, but I'm already working up some equipment/procedural changes to hopefully shorten that drying time and get it drier than this first round. OK, I'm gonna have to go do something else now to get my mind off of this project, or else I won't get any sleep tonight...(truthfully, if I have a fix to work on, that's the last thing on my mind when I hit the sheets at night)...LOL! I'll have time to figure it out...3 more days at work...wife was talking about grabbing some ground beef from the store, 'cuz she wants more of this stuff. Well, everyone who's had some want's more. I may be curing up 10+ lbs before the weekend. We'll see.
Thanks all!
Eric