Boykjo's salami kickoff to the new year (FINISHED)

Discussion in 'Sausage' started by boykjo, Jan 2, 2012.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  2. frosty

    frosty Master of the Pit

    Wow Joe!  You sure do set the bar high for a first attempt at a project.  Mighty good looking.  It's obvious you DO put 110% effort into it.
     
  3. It looks good !  maybe a product like fermento or encapsulated citric acid would give you more tang? or maybe just more Butter milk than the recipe calls for?
     
  4. venture

    venture Smoking Guru OTBS Member

    Whatever it is, it sure looks good, Joe!

    Good luck and good smoking.
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Impressive as usual...They look great!...JJ
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good Joe!!

      Thanks for sharing!!

      Craig
     
  7. grabber

    grabber Smoke Blower

    Here's a product that the sausagemaker.com sells to give salamis, etc, the tangy taste I believe you're looking for.  The product description follows.

    Fermento is a starter culture that produces a tangy flavor immediately in semi-dry cured sausage. No need to wait, you can stuff and smoke immediately. Generally used in venison summer sausage, cervelat, goteborg and other summer sausages.

    Use 1oz. per 2lbs. of meat. Do not exceed 6lbs. of 100lbs. of meat. 5 lbs. fermento will process approximately 160 lbs. of meat.  

    I use it in my venison summer sausage and it tastes and works great.

    Hope this helps.
     
  8. johnnie walker

    johnnie walker Smoking Fanatic

    Joe the SS/ salami looks great. The sliced up pictures, Mmmm.[​IMG]
     
  9. raptor700

    raptor700 Master of the Pit OTBS Member

    Very nice Joe, That 110% sure does pay off [​IMG]

                          [​IMG]
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Very nice

    Damn and im going south  tomorrow.

    Nice work Joe
     
  11. roller

    roller Smoking Guru SMF Premier Member

    I think that I am going to use this recipe for some Snack Sticks today...what do you think Joe ?
     
  12. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Hey Joe- in the first post you talk about repeating steps 2-8. I don't know if it my eye site is going goofy but I'm not seeing any steps.

    Can ya help me here?

    Thanks~
     
  13. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    It may be another one of his secret recipes Dutch...

    hahahahahahahahhahahahahhahaahhaha

        Craig
     
  14. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    [​IMG]  You just might be onto something there Craig.
     
  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Stumbled on one of my threads and I edited the instructions and added the steps as per dutches catch...(Thanks).... No super secret recipe here Craig.............lol
     
  16. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks Joe it is just on time for my salami season .Thumbs Up
     
  17. -
     
    Last edited: Oct 16, 2013
  18. bill ace 350

    bill ace 350 Meat Mopper

    Going to have to give this a try. .
     
  19. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I was thinking salami is more of a fermented dry sausage.? It looks very nice however,. summer sausage / salami,,, they are all good..
     
  20. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Yes salami is dry cured but this thread "My salami kick off" is based on mortons beef salami recipe located on their web site so thats why I called it salami.... Its more a salami Summer sausage without the tang. You can google mortons beef salami and get the recipe

    Joe
     

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