Chamber Salami Is Ready

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Nepas OTBS #242
Original poster
Staff member
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Dec 25, 2010
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.


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.
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 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.... is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.