Italian Salami Sticks

[BGKYSmoker]

Couple things 1st.

This is a Poli recipe, please refer to his site for the recipe.

These sticks are cured with cure #2

Now

I mixed up this 5 lb batch on the 15th. (follow his recipe and you cant go wrong)

The liquid lower left is 1/4 cup distilled water with 1/4tsp T-XPS and a pinch of dextrose. Mix this well and set aside to be added LAST

salami1.jpg

• BGKYSmoker
• Jan 21, 2015

I added the dry in 3 stages. add/mix  add/mix  add/mix. After the last hand mix i added the bactoferm.

salami2.jpg

• BGKYSmoker
• Jan 21, 2015

This pic was just after stuffing and ready for fermentation.

salami3.jpg

• BGKYSmoker
• Jan 21, 2015

This pic is about 5 hours into fermenting. Note the color change

salami4.JPG

• BGKYSmoker
• Jan 21, 2015

Today 7 days later

Cut and taste. Taste is Italian salami. I used collagen casings before on these sticks and were able to peel rith off but these are being stubborn.

pdcsal44.jpg

• BGKYSmoker
• Jan 21, 2015

Stubborn casings go into the fridge for a couple days.

pdcsal45.jpg

• BGKYSmoker
• Jan 21, 2015

pdcsal46.jpg

• BGKYSmoker
• Jan 21, 2015

 

[pc farmer]

Very nice.

 

[themule69]

That looks so tasty!

Happy smoken.

David

 

[Rafter H BBQ]

Looks awesome !

 

[boykjo]

My last collagens sticks I did the casings peeled right off for some reason..... I am guessing the amount of water content added to the meat will cause the collagen to stay moist and be able to peel away. I did add extra water to loosen the meat for easier stuffing

Nice sticks Rick. Would like to give them a try. I think I have everything

 

[crazymoon]

Nepas,nice looking stix !!

 

[sam3]

Nice looking sticks Rick.

 

[tropics]

Look good Rick,any kind of special drying chamber,temp control, to make them?

 

[disco]

You make the best stuff! Great looking product.

Disco

 

[BGKYSmoker]

 
Look good Rick,any kind of special drying chamber,temp control, to make them?

Naaaa

I found that on most dry cured items i dont need all the fancy equipment.