Salami Sticks

[BGKYSmoker]

Going to make some salami sticks.

Have 5 pounds of ground pork defrosting in the fridge.
This recipe will use cure 2.

 

[indaswamp]

What flavor profile salami are you going for?

 

[BGKYSmoker]

What flavor profile salami are you going for?

Italian dry style.

 

[SmokinAl]

I think of all the dry cured sausages I made that salami is my favorite one!
I bet yours will be fantastic!
Al

 

[JckDanls 07]

ok Rick.. With all this stuff your making you better save me some for when we visit next month ...

 

[BGKYSmoker]

Getting my dry all measured out.
56g Salt
7.0g Cure 2
4.0g black pepper
35.0g nfpdm
9.0g dextrose
3.0g mace
6.0g garlic powder
0.2g LHP Dry bacto



Add the cure 2 with the salt, mix together well.

LHP in the water with a pinch of dextrose. set this aside to be mixed in last.

Salt/cure 2 mixed together (L) all other dry mixed together (R)

I add the salt in layers, flatten out the meat, add salt/cure, mix and repeat.

This is what your looking for. Put meat back in fridge for an hour then mix in the rest of the dry and bacto.

I will be stuffing into 20mm smoked collagen later.

 

[BGKYSmoker]

Mixing in layers, added the LHP last.

20mm smoked collagen

No heat or smoke for these. Its 83 out and 70% humidity. I added water to the bottom tray. These will ferment for 16 hours. Vent cap is all the way down.

 

[BGKYSmoker]

Oh yeah
That fermentation smell.

These are ready for some dry time. Pic taken at 830a

In the dry closet for about 9 days. Its 69* in the closet, A/C
Casings are a slight wrinkle, thats good.

 

[indaswamp]

Lookin good....very nice color!

Question for ya though, 69 degrees? Is that cool enough? I thought drying was best under 60* to prevent Staphylococcus Aureus growth.

 

[BGKYSmoker]

Yeah good. One reason i use LHP Dry

 

[BGKYSmoker]

Huge color change from this morning.

 

[BGKYSmoker]

This mornings pic.

Good to go to the fridge. Qmatz enough to keep them from touching and air flow.

 

[BGKYSmoker]

Need a few more days to dry some

 

[bill ace 350]

I'm going to try this recipe, but substitute beef for pork.

Thanks for sharing the recipe.

 

[disco]

Man, these look great! Big like!