Print Page - Salami and Pepperoni, Umai

Title: Salami and Pepperoni, Umai
Post by: Grouperman941 on October 08, 2016, 09:17:46 PM

Time for some new things. 10 pounds pepperoni; 5 pounds Salami. Fermenting in my shop. First time for either for me.

(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_0001_zps03gurj4z.jpg)

(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_0002_zps4zikqivk.jpg)

Title: Re: Salami and Pepperoni, Umai
Post by: Grouperman941 on October 09, 2016, 09:31:06 AM

Here they are after 2 1/2 days of fermenting. They've been moved to racks in the fridge to rest.

(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/01783dfad629604fdd6d82fcee2da86e4722205315_zpsrkfyr48i.jpg)

Title: Re: Salami and Pepperoni, Umai
Post by: Edward176 on October 09, 2016, 10:45:39 AM

Looks real good, thanks for posting ;D

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: Grouperman941 on October 08, 2016, 09:17:46 PM