Ginger Salami UMAi Style

[TomKnollRFV]

I'm already looking at craigs list for cheap fridges to make a curing chamber and stuff.. look whatcha guys are getting me into LOL

 

[oil99]

I think that's a good question . I've made this twice . I'm thinking the sweet vermouth is the sugar source . Came out good

Thanks Chopsaw.

 

[oil99]

I'm already looking at craigs list for cheap fridges to make a curing chamber and stuff.. look whatcha guys are getting me into LOL

I’m with ya... started with fresh and smoked sausage, never thinking I’d need or want to venture into dried stuff. Don’t know what I was thinking at the time as I’m hooked now.

 

[TomKnollRFV]

I’m with ya... started with fresh and smoked sausage, never thinking I’d need or want to venture into dried stuff. Don’t know what I was thinking at the time as I’m hooked now.

The problem is I just know I need a fridge, I'm not very mechnically inclined. Saw a blog that went over it, and it made little sense to me. Fortunately my method is largely to conscript help ... I figured if I got a mini fridge to do a few pounds here and there and if I -really- get into it or some thing, I can use the stuff I bought to make the mini fridge snazzy on a full size fridge. <Honestly it's more a matter of space. I lack space>