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Dry Salami

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BGKYSmoker

Nepas OTBS #242
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Its looking good. Waiting is going to kill me.

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ME TOO!!!!!!!!!!!!!!!!!!!!!!! 
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joe
 
No mold yet?

Salami is feeling harder (be nice) 
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and getting darker.

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I was asked what mix i used. The mix is TSM Dry cured hard salami mix kit.
 
Last edited:
Rick, I was wondering if you inoculated it with a culture?
 
Thanks Rick, I never done a dry cured sausage, was just wondering
 
When i tied the salami the string was tight. Its shrinking good now.
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Did some rotate with the others today.
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I'm looking at about 4 weeks on the chorizo, 6-7 on the salami and lonzino.
 
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