Salami's......confused!!!

[wade]

As said above - Sealed and chilled it will be months.

 

[wade]

I usually get my casings from Weschenfelder. It looks like their biggest natural casings though are beef middles and they only go up to about 55mm (just over 2 inches).

http://www.weschenfelder.co.uk/salami-chorizo-making/casings/beef-middle-casings-50-55-9mtrs.html

 

[sniper7990]

Yeap, What Atomicsmoke said.

Months...many months.

How do you like them?

They turned out really well.
I've been snacking on them since I made them
Will try using the Ox Bung next time so I get some larger diameter salami

 

[hoity toit]

 
If you plan on placing in the refrigerator for a week or so, then hanging in a curing chamber with proper temp and humidity for 3 months to a year, until proper % loss in moisture has been achieved, the cure #2 is the proper cure to use... 

If you plan on mixing up the ingredients, refer for a few days then smoking to an internal temp of 160 ish, cure #1 is the proper cure...

It would help if we saw the complete recipe you want to follow.....

Agreed. yep.

 

[sniper7990]

sorry folks.....been busy as hell.....yeh they turned out really good....so good in fact ive been asked to make some for family n friends and now im going to try to make a venison salami :)