Italian Dry Salami Sticks

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
One of my favs.
Using LHP Dry and my proofer....Too cold to put in smoker.

2.5 Lbs
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I'm liking the yeast. Also ground long black pepper.
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Ready for some temp and humidity.
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Lowering the temp to 88* and 90% humidity. 12 hours.
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