Italian Dry Salami Sticks

[BGKYSmoker]

One of my favs.
Using LHP Dry and my proofer....Too cold to put in smoker.

2.5 Lbs

I'm liking the yeast. Also ground long black pepper.

Ready for some temp and humidity.

Lowering the temp to 88* and 90% humidity. 12 hours.

 

[BGKYSmoker]

Dry time.
pH at 4.7

Into the cave.

 

[mneeley490]

 

[indaswamp]

Looking good....how's the chamber running? Finally got it all dialed in?

 

[crankybuzzard]

I'm curious about the chamber as well. You've come a LONG way from a closet on the beach.

 

[BGKYSmoker]

Chamber is doing good. I would like to keep it filled but I gots lots on my plate right now.

These are for my SIL, he eats these like candy, guess I should make him 5 lbs next time.

 

[BGKYSmoker]

Oh the smell of salami.

Getting closer.

 

[millerbuilds]

Looking good!!!

- Jason

 

[indaswamp]

^^^^^Ditto!

 

[crazymoon]

Rick, Your SIL is one lucky man !

 

[dr rat]

Looking fantastic where do I put my order in?

 

[Rafter H BBQ]

Awesome Rick!

 

[BGKYSmoker]

All done for son in law.

ready for the brown bag.

 

[indaswamp]

Nice.