Salami Stick

[BGKYSmoker]

**This recipe uses cure #2 & Bactoferm LHP. Proceed at making this at YOUR OWN RISK**

This is a fairly simple recipe.

I only made 2.5 lbs

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• BGKYSmoker
• Jun 1, 2013

 Use cold distilled water with the LHP and a pinch of sugar. Set aside added last

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• BGKYSmoker
• Jun 1, 2013

Adding the LHP last

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• BGKYSmoker
• Jun 1, 2013

Im going with 19mm collagen

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• BGKYSmoker
• Jun 1, 2013

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• BGKYSmoker
• Jun 1, 2013

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• BGKYSmoker
• Jun 1, 2013

Hang for fermentation. Outside temp is 86*. My smoker is not on and no smoke. I did add water to the pan for 90%R/H. Hang for 12 hours (i may have to put my light in tonight)

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• BGKYSmoker
• Jun 1, 2013

After hanging in smoker i will hang in pantry for 6-7 days.

 

[kathrynn]

Looking good Rick!  Like the new Do too!  

Kat

 

[Bearcarver]

Oh Yeah!!!

Shoulda never left you leave Pennsy!!!

Be Back,

Bear

 

[BGKYSmoker]

Fermentation is done and went well. Now in the sausage pantry to dry.

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• BGKYSmoker
• Jun 2, 2013

 

[woodcutter]

I can't wait to see them in a week.

 

[boykjo]

I'm in...........................................

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• boykjo
• Jun 2, 2013

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• boykjo
• Jun 2, 2013

LOL

 

[disco]

They look great. I would never have thought of making a small diameter salami.

 

[roller]

Can I make a BIG one ?

 

[roller]

I guess I missed the recipe ??????

 

[woodcutter]

Ok, its been a week let see those babies!!!

 

[BGKYSmoker]

Today is the day to cut the salami sticks.

So far so good. Sorry for the light conditions

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• BGKYSmoker
• Jun 8, 2013

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• BGKYSmoker
• Jun 8, 2013

Cut and taste test.

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• BGKYSmoker
• Jun 8, 2013

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• BGKYSmoker
• Jun 8, 2013

Taste is better than store bought.

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• BGKYSmoker
• Jun 8, 2013

Cut and ready for the jar.

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• BGKYSmoker
• Jun 8, 2013

 

[black]

-

 

[kathrynn]

Send me some!  Pretty Please!!!!!!  

Kat

 

[BGKYSmoker]

Ready for a bbq in Iowa

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• BGKYSmoker
• Jun 9, 2013

 

[disco]

What a great looking salami stick.

Disco

 

[mds51]

Can this recipe be done with Cure 1 and dried or smoked completely to a safe temperature with using Fermento?  And would you please share the recipe.

Thank You mds51

 

[BGKYSmoker]

Can this recipe be done with Cure 1 and dried or smoked completely to a safe temperature with using Fermento?  And would you please share the recipe.

Thank You mds51

This can be done with cure 1 and not using the Bactoferm. You can sub femento but you will not have the fermentation like the LHP gives. Using cure 1 you will have a semi dry smoked salami with the normal shelf life a cure 1 sausage has.

This is a Len Poli recipe. Google