Four Day Salami

[BGKYSmoker]

Yes four days.
1st day mixing stuffing.

Frozen beef, pork and back fat. Five lbs total

What my mix is.
34g salt.
4g white pepper
2g black pepper
7g granulated garlic
4g red pepper flake
6g cure 1=1 tsp
1.5g sodium erythorbate
4g mustard seed (opt) or how ever much you want
4g De-heated mustard flour (powder)
Note: grind your mustard seeds into powder or use Colemans.
100g dry red wine.
Fiberous casings of your choice.

The meat really frozen and my blade and plate are matched for perfect grind. I also use a ice wrap mad just for grinders (cabelas)

All the dry mixed and the wine.

I use a meat lug insert for easy cleanup and after its mixed you can just gather the wrap and put in fridge until you have get your stuffer and casings ready.

All stuffed.

Sprayed my dry fridge with vinegar and ready to hang the chubs for 3 days. Fourth day will be smoking.

 

[DEERMAKER]

Yes four days.
1st day mixing stuffing.

Frozen beef, pork and back fat. Five lbs total

What my mix is.
34g salt.
4g white pepper
2g black pepper
7g granulated garlic
4g red pepper flake
6g cure 1=1 tsp
1.5g SE
4g mustard seed (opt) or how ever much you want
4g reheated mustard flour (powder)
Note: grind your mustard seeds into powder or use Colemans.
100g dry red wine.
Fiberous casings of your choice.
View attachment 712113

The meat really frozen and my blade and plate are matched for perfect grind. I also use a ice wrap mad just for grinders (cabelas)
View attachment 712114

All the dry mixed and the wine.
View attachment 712115

I use a meat lug insert for easy cleanup and after its mixed you can just gather the wrap and put in fridge until you have get your stuffer and casings ready.
View attachment 712117

All stuffed.
View attachment 712118

Sprayed my dry fridge with vinegar and ready to hang the chubs for 3 days. Fourth day will be smoking.
View attachment 712126

Im all over this one! Thanks for all the info so far!

 

[jcam222]

Nice! When the weather improves I need to do some more summer sausage.

 

[JckDanls 07]

Keep it up y'all and you'll have me building a cureing chamber ...

SE ? I'm assuming sodium erythorbate

 

[BrianGSDTexoma]

Looking good.

 

[Gonna Smoke]

I'm in on this. Been wanting to make salami, but the process turns me away and I don't have a good way to cold smoke...

 

[crazymoon]

Rick, I'm in !

 

[Steve H]

Looks great!

 

[Fueling Around]

Watching to the end

 

[indaswamp]

Nice! I'm in for the ride! I like that grinder head chiller. Might have to see about getting one. Did not know about the bag inserts....thanks for posting.

 

[hoity toit]

Yes four days.
1st day mixing stuffing.

Frozen beef, pork and back fat. Five lbs total

What my mix is.
34g salt.
4g white pepper
2g black pepper
7g granulated garlic
4g red pepper flake
6g cure 1=1 tsp
1.5g sodium erythorbate
4g mustard seed (opt) or how ever much you want
4g De-heated mustard flour (powder)
Note: grind your mustard seeds into powder or use Colemans.
100g dry red wine.
Fiberous casings of your choice.
View attachment 712113

The meat really frozen and my blade and plate are matched for perfect grind. I also use a ice wrap mad just for grinders (cabelas)
View attachment 712114

All the dry mixed and the wine.
View attachment 712115

I use a meat lug insert for easy cleanup and after its mixed you can just gather the wrap and put in fridge until you have get your stuffer and casings ready.
View attachment 712117

All stuffed.
View attachment 712118

Sprayed my dry fridge with vinegar and ready to hang the chubs for 3 days. Fourth day will be smoking.
View attachment 712126

nice...looks like a little more than 5 pounds.

HT

 

[Astralogics]

Oh man, excited to see the final product!

 

[DRKsmoking]

This is great info Rick.

Thanks for the how you do and pictures
In for the final

See address below for sending the sample pack, lol
ps: if the is room you can add in a loaf of the Turmeric SD also

David

 

[boykjo]

Nice.

 

[BGKYSmoker]

Thanks

Saturday looks to be the day.

Going to go 2 diff ways on these.

 

[chopsaw]

I'm wondering what temp you're hanging them at ?

 

[mneeley490]

I'm in.

 

[BGKYSmoker]

I'm wondering what temp you're hanging them at ?

Going to go 3 in snoopy and 2 in the pellet smoker.

 

[indaswamp]

Sitting on the edge of my seat...looking forward to snoopy and pellet pooper pics.!

 

[chopsaw]

Going to go 3 in snoopy and 2 in the pellet smoker.

I was wondering about the hang temp pre smoke . Just curious . My basement stays around 60 degrees . I've gone 3 days before and 7 days after at that temp . Just looking to gain some info .

This is a good mod for this style of pellet smoker . Works great .
Closet pole hardware and a 1 1/8 " dowel .