Ginger Salami With Smoked Cheese.

[BGKYSmoker]

First let me say that this recipe is a Len Poli one, Its his Ginger Salami. You can google it and go right to the recipe.
Its very user friendly and you dont need all the fancy expensive controls and meters to make it. You will need cure 2 and some sort of culture.

Im going to change up the recipe a bit and do an addition later after grinding.

Instead of whole black peppercorns i opted for fresh ground corse.

Mix by hand adding the dry in layers. (the nfpdm will go in later)

All of the dry (and fresh garlic) mixed in.

Going in a bag and fridge for 2 hours while i go get some vermouth and prep my other addition and fermentation.

 

[chopsaw]

You know that's my favorite .

 

[SmokinAl]

I’m in!
Al

 

[BGKYSmoker]

Used my cheap hand grinder. Lot easier than pulling out the 5 LEM.

My first 2 additions to the mix. nfpdm (ground fine) and mace.
yeah i know the recipe calls for nfpdm anyways but i never added it.

Not pictured is the vermouth and fermentation liquid.

The grinder works pretty good.

Now added the nfpdm and mace. mixed in by hand.

The vermouth and fermentation.

Now the change in the recipe.
Cubed smoked 3 alarm and smoked swiss.
These will be in their own chubs,

First the 3 alarm.

UMAi 50mm.
The 3 alarm has zips on both ends.

Now the smoked swiss.

Dont have to bust your butt to get em stuffed.

Not set yet but the fermentation i can smell already.
72 hour hang.

 

[crazymoon]

Rick, The wait begans, they looks excellent !

 

[BGKYSmoker]

Noy yet 24 hours, still fermenting.

Color changing is going on with the fermentation.

 

[BGKYSmoker]

Even darker today. Pretty firm and still fermenting. UMAi casings are starting to wrinkle some which is normal.