Summer sausage and SALAMI

[hoity toit]

Okay, Here Comes The Money Shots !!!  Q V I E W   T I M E    FOLKS !!

It Tastes Wonderful and Moist....

IMG_1256[1].JPG

• hoity toit
• Oct 10, 2013

IMG_1255[1].JPG

• hoity toit
• Oct 10, 2013

 

IMG_1253[1].JPG

• hoity toit
• Oct 10, 2013

 

[shoneyboy]

:yahoo: Looks great !!!!!!

 

[hoity toit]

It has been a week now,,, here are snapshots after week 1. Its raining here so humidity is high, my walk in cooler is outside and I just let it run and don't open the door. The pictures are taken from my private web camera inside the cooler.

[emoji]9830[/emoji]  I may have to buy a de-humidifier but am going to wait and see how the Salami turns out.

Spoiler: Warning: Spoiler!

there is no longer a link to the camera.Sorry.

snapshot 1.jpg

• hoity toit
• Oct 13, 2013

 

snapshot 2.jpg

• hoity toit
• Oct 13, 2013

 

[shoneyboy]

:drool Looking good...... The web camera is a cool ideal, but the link did not work for me........
:th_crybaby2:

 

[hoity toit]

Looking good...... The web camera is a cool ideal, but the link did not work for me........

read above...the moderators took the link offline for violating terms of service.

 

[black]

Originally Posted by S2K9K   [h3]edited post[/h3]

S2K9K
Yesterday at 8:39 pm

Black,
I just wanted to let you know I had to edit one of your posts and delete a link. As per @TulsaJeff and our User Guidelines, offsite links are not permitted to be posted on this forum.
Here is a link to the edited post:

http://www.smokingmeatforums.com/t/139323/stx-turboforce-3000-series-grinder#post_1074283
Thank You for understanding,
Moderator Team

That's OK, edit my posts as you like

 

 

[hoity toit]

Week # 2 Slami Cam in the Cure Chamber

DAY #9.jpg

• hoity toit
• Oct 14, 2013

 

[hoity toit]

Looking good...... The web camera is a cool ideal, but the link did not work for me........

check your mailbox...

 

[black]

Originally Posted by S2K9K   [h3]edited post[/h3]

S2K9K
Yesterday at 8:39 pm

Black,
I just wanted to let you know I had to edit one of your posts and delete a link. As per @TulsaJeff and our User Guidelines, offsite links are not permitted to be posted on this forum.
Here is a link to the edited post:

http://www.smokingmeatforums.com/t/139323/stx-turboforce-3000-series-grinder#post_1074283
Thank You for understanding,
Moderator Team

That's OK, edit my posts as you like

 

 

[shoneyboy]

hoity toit , I thought I posted this, but I must have not...... The camera was one of the coolest things I have seen in a long time !!!!!! Thumbs Up Thumbs Up ...... Thanks for sharing it with me........ShoneyBoy

 

[hoity toit]

Cool , glad you enjoyed , it works grest for me ,,,

 

[saericksonfl]

Your the best!  Great Thread -  Maybe that was Jeff Phillips in that blimp checking out your operation!  :)

 

[bama bbq]

SWMBO is talkin about me doing some sausages. I have the book now this is the go-to thread!

 

[putcz]

I want to try making Salami but can only get fridge in barn up to 37degs. Any thoughts would be appreciated.

 

[hoosierguy]

Hoity, you really have your Sh** together! 

I am a total novice here, but have a question about the smoking part of the process.  How does the smoking affect the sausage when it's in those tubes?  Are the tubes porous and the smoke permeates them?

Thanks for sharing!

JW Lehman

CWO2 USMC Retired

1978-1998

 

[hoity toit]

yes sir the smoke permeates just fine,,,low and slow is the way to go..

I am going to be making some more hopefully this weekend to add to the forum. here.

 

[rimrocksmoker]

Nice Looking sausages, Great post.