BGKYSmoker
Nepas OTBS #242
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The salami sticks are having the collagen casings removed today.
I cut the over ends and bottoms off.
These will go in a brown paper bag and back in fridge for a couple days.
These sticks are a cure2 recipe with fermentation.
PLEASE Do not attemp this if you are not familiar with the use of cure 2. Do lots of reading.
If you feel like you need fancy equipment then by all means get it. I use pH test strips for these. Thats what you need to watch.
Conditioning
68*-77*.....pH 5.8
Fermenting
64.4*-77*....pH 5.6-5.2
Drying
64.4*-71.6.....pH 5.2-4.8
I cut the over ends and bottoms off.
These will go in a brown paper bag and back in fridge for a couple days.
These sticks are a cure2 recipe with fermentation.
PLEASE Do not attemp this if you are not familiar with the use of cure 2. Do lots of reading.
If you feel like you need fancy equipment then by all means get it. I use pH test strips for these. Thats what you need to watch.
Conditioning
68*-77*.....pH 5.8
Fermenting
64.4*-77*....pH 5.6-5.2
Drying
64.4*-71.6.....pH 5.2-4.8