Fermented/Dried Salami Sticks

Discussion in 'Sausage' started by nepas, Aug 21, 2013.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Have 5 lbs going to get ready for the mixing/fermentation/drying.

    Here is my outside temp and R/H. Just going to hang in my Bradley 4 rack, outside temp & humi will do the rest. 12 hour fementation hang time


    3 lbs 97/3 GB and 2 lbs ground pork.
     

     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Was wondering where you've been.......[​IMG]
     
     
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Staying below the radar and doing some traveling. Just did round trip of 3,200 miles.
     
    Last edited: Aug 21, 2013
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I see you stopped off on your way and had a make over........... Its an improvement............[​IMG]
     
  5. Cool - I'll be watching this one too  [​IMG]     [​IMG]
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I'd like to watch cause it does sound good.

    [​IMG]
     
  7. Sounds good as usual! 

    Hope you had a great trip!
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    nepas, morning....  anything special you look for, as far as wild molds getting caught up in the fermented sausage hanging outside ??

    Dave
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Dave

    They are only going to ferment and hang for 12 hours. Yes molds can grow while fermenting but i will wipe with vinegar before i start the dry process. White mold is good. Black, gray, greenish blue are not good.
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Had other things going so had to freeze the meat.

    Today i got the Salami ready to go.

    My ingredients. Top left to bottom right are.

    56.0g pure salt
    4.0g fennel seed
    35.0g NFPDM
    9.0g dextrose
    4.0g black pepper
    3.0g mace
    6.0g garlic powder
    Blue bowl. 1 .5 T cold distilled water with 0.2g Bactoferm LHP Dry. Added a pinch of dextrose to help the LHP activate.
    7.0g cure #2
    0.1g jalapeno powder
     


    I mixed all the dry in a zip lock.


    Put the dry in my mortar pestle to break the fennel up some then in a small bowl.


    4 lbs 90/10 gb and 1 lb ground poke. Use the KA dough hook, the paddle just makes the meat jumble in the middle. Add the dry slowly.  If needed add small amounts of water.


    Ready for stuffing. (sorry lousy pic)


    All stuffed up. Used smoked collagen. Mold may/may not form.


    Hanging to ferment for 12-14 hours. No heat or smoke from the smoker.


    Figures. We have had rain 80* temps and 80% r/h all week except for today.


    Gotta bring the r/h up in the cabinet


    To be continued
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Dry time.

     
  12. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


     
     
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Joe, HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA      that's funny.....
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    [​IMG] @ Joe

     
  15. bamafan

    bamafan Smoking Fanatic OTBS Member

    Is this the sart of goodies for next years gathering? :)
     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Undecided about going to next years gathering.
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Drying pics.



     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nepas , is it too early to give you our addresses so you can send our Christmas packages?
     
  19. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Starting to dry out nicely.......  YUMMMMM
     

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