Dry Salami

[BGKYSmoker]

Its looking good. Waiting is going to kill me.

 

[boykjo]

ME TOO!!!!!!!!!!!!!!!!!!!!!!! 

joe

 

[africanmeat]

ME TOO!!!!!!!!!!!!!!!!!!!!!!! 

joe

And me 

 

[thoseguys26]

wowsa! That's a thing of beauty right there.

 

[ironhorse07]

Lookin Good!

 

[smokinhusker]

Look good...the waiting would kill me.

 

[BGKYSmoker]

No mold yet?

Salami is feeling harder (be nice) 

and getting darker.

I was asked what mix i used. The mix is TSM Dry cured hard salami mix kit.

 

[DanMcG]

Rick, I was wondering if you inoculated it with a culture?

 

[BGKYSmoker]

Rick, I was wondering if you inoculated it with a culture?

This is what i used. TSM would state in the description if you needed any.

http://www.sausagemaker.com/81120kit-drycurevenisonhardsalami.aspx

 

[DanMcG]

Thanks Rick, I never done a dry cured sausage, was just wondering

 

[bluebombersfan]

WOW I would love to try one of those!!

 

[BGKYSmoker]

When i tied the salami the string was tight. Its shrinking good now.

Did some rotate with the others today.

 

[graystratcat]

Those are looking mighty fine, Rick...  mighty fine indeed.....and the chorizo isn't looking to shabby either!  How much longer for both?

-Salt

 

[gersus]

Wow, that looks really awesome!

 

[BGKYSmoker]

I'm looking at about 4 weeks on the chorizo, 6-7 on the salami and lonzino.