Chamber Salami Is Ready

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Going to be gone all next week so I wanna check the salami made last month.

First off this recipe was made with ECO CURE 2. Im not sure if I really like it as much as modern cure 2.

Anyways

Lets Salami.

Some way over target weight loss but oh well.
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I was thinking I may have some big case hardening but I didnt.
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I'm happy with the taste and feel. My wife said it taste real good.
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Going to vac seal and see if I get any EQ.
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Nicely done Rick!

Smaller diameter casings diffuse water to the surface faster than a thicker salami so that's likely why it turned ok.... Looks great to me!!

What is it exactly about the eco cure that you don't like? I have tried Olympic Provisions Salami and they use nitrite/nitrate blend that is sourced from swiss chard. I can taste the swiss chard in their salami....not a fan...at all. I do not have a problem with synthetic nitrates because I understand the science. Not much at all is let after hanging in my chamber once a piece is dried....
 
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