After looking at
BGKYSmoker
post about his pepperoni figured I should post a few pictures of my first go at dry fermented salami.
First attempt at anything fermented. Followed the recipe out of "home production of quality meats and sausages" from Stanley and Adam Marianski. Stuffed into 1.5" clear fibrous casing. The new pro smoker dry ager worked very well. Overall, I think it was a success. Wife said they tasted good. To me they tasted kind of bland and after removing the casing all I could smell when I tried them was the Mold 600. As you can see in the pictures the Mold 600 is really growing well. Maybe I applied too much? I washed them off with a water vinegar solution, vacuumed sealed and placed them in the refrigerator. Will give them a week or so then give them another try.
Thanks for looking. In the dry ager I also have some capicola, moose bresaola.
BGKYSmoker
post about his pepperoni figured I should post a few pictures of my first go at dry fermented salami.First attempt at anything fermented. Followed the recipe out of "home production of quality meats and sausages" from Stanley and Adam Marianski. Stuffed into 1.5" clear fibrous casing. The new pro smoker dry ager worked very well. Overall, I think it was a success. Wife said they tasted good. To me they tasted kind of bland and after removing the casing all I could smell when I tried them was the Mold 600. As you can see in the pictures the Mold 600 is really growing well. Maybe I applied too much? I washed them off with a water vinegar solution, vacuumed sealed and placed them in the refrigerator. Will give them a week or so then give them another try.
Thanks for looking. In the dry ager I also have some capicola, moose bresaola.
