German Salami

Discussion in 'Sausage' started by nepas, Dec 9, 2014.

  1. nepas

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

    PLEASE NOTE

    This recipe uses cure #2 and a fermenting agent. If you have not used cure #2 for dry curing PLEASE do not attempt this recipe.

    Recipe is a Len Poli one. Please refer to his site as i will not post it here.

    About 4 more days and this is done.

     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looking at the casing makes my eyes cross.... DOH... But it does look good....
     
  3. nepas

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

    LOL

    You and me both.
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching this one too.
     
  5. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    :popcorn
     
  6. roller

    roller Smoking Guru SMF Premier Member

    Sorry but I cant wait...
     
  7. reinhard

    reinhard Master of the Pit OTBS Member

    Lookin good so far, cant wait for the money shot!!  Reinhard
     
  8. chef willie

    chef willie Master of the Pit OTBS Member

    [​IMG]       one helluva salami......
     
  9. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I think your sausage is sexy!

    Are you letting it hang in the kitchen, or in a chamber?
     
  10. nepas

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

    I am a full time RV'r so i just let hang on a large dowel or in the cabinet.

     
  11. Looks amazing. I'm in for the finale.
     
  12. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Looking good, I'm confused as you can't control humidity or temp or can you ?
     
  13. nepas

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

    I can control the temp and humidity in my motorhome. Dont let anyone tell you that you need all the fancy equipment.

    This is not my 1st dry cure rodeo.
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    If using T-SPX for traditional method of drying this culture will not provide food safety through lowering pH level but, it will help lower aW. Use for products needing at least one month's time for drying and do not ferment with this product over 75°F.

    Allied-Kenco does not note the 75 deg. F maximum temperature... the above is from Sausage Maker.... Poli mentions 86-90 deg F incubation....

    I guess my question is.... Do different manufacturers make the culture differently.... Or, during testing, do they find an improved product using different incubation temps.... or none of the above.....
     
  15. nepas

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

    Ok so i'm a day early.

    Got mild case hardening but thats ok cuz this wont last a week. Taste is there with a slight tang.

     
  16. timberjet

    timberjet Master of the Pit

    Mmmmmm that looks great nepas. That casing makes me see double though. haha.....
     
  17. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    You are a sneaky sneaky man! I thought you were hanging in netting! I'm loving that casing!

    The sausage looks perfect! Great work showing that a full blown modded refrigerator with temp/humidity control isn't always required!

    Granted, one needs to follow the process really close, but you've proven that it can be done if one wants to!
     
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Boy I wish I could do this,,,,, Just not enough time in a day for me,,, Great Job Nepas!!!!

    DS
     
  19. thoseguys26

    thoseguys26 Master of the Pit

    Nice work, that looks tasty tasty! Where'd you get the casings?
     
  20. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Nepas , that looks scrumptious !
     

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