Chamber Salami Is Ready

[BGKYSmoker]

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.

I was thinking I may have some big case hardening but I didnt.

I'm happy with the taste and feel. My wife said it taste real good.

Going to vac seal and see if I get any EQ.

 

[oberst]

Man would I like to be able to pull that off!

 

[indaswamp]

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....

 

[mr_whipple]

That's good looking stuff. I can't stop staring at the fat in those cut shots!

 

[Gonna Smoke]

Good looking salami.

My wife said it taste real good.

That's what's important...