Lamb Pistachio Salami

[LoydB]

Having no kitchen for two months now is distressing me (remodel), but some salami was ready today, so yay!

The flavor in this one is fantastic. It has immediately gone into my 'make again' list. I originally made it in late September, it hit 40% weight loss this week, so a little over four months hanging.

Pre-ferment

Into the cave in September

This morning

Uncased

 

[LoydB]

 

[tbern]

looks very good,thanks for sharing this!!

 

[indaswamp]

Yep! That salami is a very well balanced recipe. It is on my make again file as well! Looks good Loyd. Good definition.

 

[checkdude]

Outstanding! Have made some using lean pork and umai casings (no curing chamber yet) and really enjoyed it. Wonder how does lamb flavor compare. Yours looks great!

 

[Nodak21]

Wow.. I bet that has some funk.. in a delicious way.

 

[LoydB]

looks very good,thanks for sharing this!!

Thank you!

Yep! That salami is a very well balanced recipe. It is on my make again file as well! Looks good Loyd. Good definition.

Thanks, I'm really happy with how it turned out. Thanks for the help.

Outstanding! Have made some using lean pork and umai casings (no curing chamber yet) and really enjoyed it. Wonder how does lamb flavor compare. Yours looks great!

Thanks!

Wow.. I bet that has some funk.. in a delicious way.

It doesn't have a whole lot of what I'd consider 'funky'. It's a really clean porky flavor, good spices, and no real tang at all (which I approve of).

 

[indaswamp]

Glad you were able to dial in your dextrose for no tang!