Salccicia Napolitana drying...

[indaswamp]

Along with the Modenese, I made 4.9kg. of Napoli. Stuffed into 38-42mm hog casing and stretched out on a grate over a sheet pan so the links ferment straight. I've posted the recipe here before....but I only used 0.5g./Kg. Dextrose this time... I've learned a lot since the last time I made this salame...

Here ya go, ferementing @69*F...

 

[indaswamp]

Had a couple blowouts so two short ones. It's all good...I got PLENTY of room now!!! LOL!! These will dry in about a month. Another cold front moving through next week so will cold smoke them then....

 

[indaswamp]

Went ahead and checked the pH in this salami too, even thought it has only been fermenting 17 hours, the pH has dropped to 5.19. The Sol has gelled and the salami are firm so will now hang @ room temp. to let the casings dry out and start the drying process....

 

[tbern]

looking real good!!

 

[indaswamp]

Thanks tbern! This salami has no mold coverage since it is cold smoked. Typically with orange wood....

 

[tbern]

does orange wood give a similar flavor as apple?

 

[indaswamp]

No, though both are sweet woods. You can smell the orange when Orange wood burns.....
I have seen orange wood chips every now and then. Might go look again....see if I can find some.

 

[tbern]

Interesting that there is the smell of orange coming through as it burns!

 

[mneeley490]

FYI, I've seen orange wood chips at Cabela's (Pro Bass Shop) in the past, if there's one near you.

 

[indaswamp]

Thanks mneeley... Got a Cabela's 5 minutes away from the house, Ill go check there too.

 

[indaswamp]

Well, front rolled through this morning...low tonight is 47*F so time to roll some smoke!

I'm using fruit blend; maple, cherry, apple wood dust...

 

[tbern]

look so good! wish that a person could not only see a picture, but also smell the smoke too!

 

[tx smoker]

WOW!! That's some good looking sausage right there Keith. Beautiful job buddy!!

Robert

 

[indaswamp]

look so good! wish that a person could not only see a picture, but also smell the smoke too!

Thanks tbern! I too wish we had smell o tube!!! LOL!!!

WOW!! That's some good looking sausage right there Keith. Beautiful job buddy!!

Robert

Thanks Robert! half way done drying....another round of smoke tonight.....be done in about 2 weeks....

 

[indaswamp]

I forgot to post this pic. earlier, but here they are this morning after first round of cold smoke...

The salami have straightened out nicely now...

 

[Steve H]

Looks great Keith!

 

[indaswamp]

Looks great Keith!

Thanks Steve! Here's a shot after round 2 cold smoke overnight...