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It Can Take Time

SWFLsmkr1

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Took from the front closet.
Sorta warm dry salumi. Hung in front of pantry right now. Mold growth is getting better.

few more weeks still. Hog casings. The recipe is a Poli one.
Fermentation was done in my biltong barrel.

(BE NICE THIS IS A FAMILY FORUM)

IMG_3578.JPG
 

yankee2bbq

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Wow! I’m just starting to venture into sausage making. What you do is so advanced, I have no idea how you make this.
 

indaswamp

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Nice Rick. I have some Napolitana Dolce in my chamber at 24%...be another week yet before they are done drying.
 

SWFLsmkr1

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I have 5 pounds of fresh ground pork i put in freezer yesterday. Im going to make the bloody mary stick mix into salumi, need to add a bit of dextrose to the mix
 

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