Fermented/Dried Salami Sticks

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
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.
 

 
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David
 
Was wondering where you've been.......
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Staying below the radar and doing some traveling. Just did round trip of 3,200 miles.
 
Last edited:
Staying below the radar and doing some traveling. Just did round trip of 3,200 miles.
I see you stopped off on your way and had a make over........... Its an improvement............
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nepas, morning....  anything special you look for, as far as wild molds getting caught up in the fermented sausage hanging outside ??

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

Dave
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.
 
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
 
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