Finally got started on salami, Wanted to try the Len Poli Favorite recipe http://lpoli.50webs.com/index_files/Salami%20Len%20Poli%20s%20Favorite%20Formulation.pdf (http://lpoli.50webs.com/index_files/Salami%20Len%20Poli%20s%20Favorite%20Formulation.pdf)
(http://i173.photobucket.com/albums/w73/carnie1/9821f064.jpg) (http://i173.photobucket.com/albums/w73/carnie1/2525f12f.jpg)
Got the grind started, Sorry Kirby didn't get to use the mixer yet, Hope to this weekend
(http://i173.photobucket.com/albums/w73/carnie1/db0fd405.jpg) (http://i173.photobucket.com/albums/w73/carnie1/963bbd4b.jpg)
Stuffing went fast
(http://i173.photobucket.com/albums/w73/carnie1/5b0c1055.jpg) (http://i173.photobucket.com/albums/w73/carnie1/ddf00c31.jpg)
Got the hang of how to lace , on the last one of course
(http://i173.photobucket.com/albums/w73/carnie1/d5fd500b.jpg) (http://i173.photobucket.com/albums/w73/carnie1/e072e928.jpg)
Sprayed with Bactoferm Mold 600 then 85 degrees at 90% RH for 24 hours, Then 55 Degrees at 70% RH
I'll keep you updated
Tony
Thats freaking awesome.
Show us how ya did the tying.
Quote from: NePaSmoKer on February 03, 2012, 06:15:08 AM
Tony
Thats freaking awesome.
Show us how ya did the tying.
This isn't how I did but this looks pretty easy http://www.youtube.com/watch?v=hCwCkAhyDX4&feature=related (http://www.youtube.com/watch?v=hCwCkAhyDX4&feature=related)
Fantastic, keep us updated, now the long wait begins.
Sent from my VM670 using Tapatalk
(http://i173.photobucket.com/albums/w73/carnie1/a93fa664.jpg) (http://i173.photobucket.com/albums/w73/carnie1/e4bf61ae.jpg)
Starting to firm up a bit and get darker , this at about 7 days, Does anyone know the shelf life of Mold-600 once its mixed?
Looks good Carnie!!! I made a spray at first and that did not work well so I ended up mixing 3 grams m-600 with a litre of water and having a cup and bowl poured it over the salami a couple times. here is the directions from sausage maker.
1 Liter: Remove and correctly weigh 3 grams of Mould Culture. Dissolve in 200ml (approx. 1 measuring cup) of lukewarm water (approx. 68°F) and hold for 12 Hours. Then dilute into 1 Liter of chlorine-free tap water (or distilled water).
Looking good! Nice job carnie1
Quote from: carnie1 on February 11, 2012, 07:26:55 PM
... Does anyone know the shelf life of Mold-600 once its mixed?
For any live culture they generally give the standard 6 months if kept frozen. I have had Bactoferm F-RM-52 last over 1 year before using it, but that was unopened.
Bactoferm 600 Mould (aka M-EK-4) (http://www.sausagemaker.com/productdocs/bactoferm_600_mould_info.pdf)
Those are looking real good Tony.
Looking forward to the money shot! ;)
Mike
What kind of smoker is that?
Quote from: nasels on February 12, 2012, 04:44:31 AM
What kind of smoker is that?
;D
Not a smoker, it is a dry cure chamber where you control temp and RH. It is for dry curing meat.
http://www.sausagemaker.com/tutorials/chamber/curing_chamber.html
Very interesting Devo. Been thinking about building a cabinet but havnt taken the splurge. Love to have some home dried salami or pepperoni.
Quote from: Keymaster on February 11, 2012, 08:09:20 PM
Looks good Carnie!!! I made a spray at first and that did not work well so I ended up mixing 3 grams m-600 with a litre of water and having a cup and bowl poured it over the salami a couple times. here is the directions from sausage maker.
1 Liter: Remove and correctly weigh 3 grams of Mould Culture. Dissolve in 200ml (approx. 1 measuring cup) of lukewarm water (approx. 68°F) and hold for 12 Hours. Then dilute into 1 Liter of chlorine-free tap water (or distilled water).
Thats the way I did it, then sprayed it on, My question was referring to the mixed/diluted solution shelf life
Looks good Tony.
Did you use protein lined casings?
I cant find that info either. I will contact Mac at the SS tomorrow.
Oh yeah and if its not cured right.....Dont eat it.......(http://i868.photobucket.com/albums/ab242/nepas1/new/pot.gif)....JK, I know you know what your doing. Will finish mine tomorrow.
Quote from: NePaSmoKer on February 12, 2012, 06:20:28 AM
Looks good Tony.
Did you use protein lined casings?
I cant find that info either. I will contact Mac at the SS tomorrow.
Oh yeah and if its not cured right.....Dont eat it.......(http://i868.photobucket.com/albums/ab242/nepas1/new/pot.gif)....JK, I know you know what your doing. Will finish mine tomorrow.
These are the casings I used http://www.sausagemaker.com/25200proteinlinedcasing376mm.aspx (http://www.sausagemaker.com/25200proteinlinedcasing376mm.aspx)They seem to work well, I used the 2-1/2" version before and the shrunk up nice
Leaving here in a day so I had to cut one of these, they hung for around 10 weeks, flavor is good, like that of hard salami, I think they will get better as they age more , but I have to pack them for the trip north
(http://i173.photobucket.com/albums/w73/carnie1/72083c9a.jpg) (http://i173.photobucket.com/albums/w73/carnie1/279abeab.jpg)
(http://i173.photobucket.com/albums/w73/carnie1/8c44df98.jpg) (http://i173.photobucket.com/albums/w73/carnie1/077f2a77.jpg) (http://i173.photobucket.com/albums/w73/carnie1/f2b68b11.jpg)
Quality control says yes
Tony
I'm with Casper on this one. They look fantastic! 8)
I'm droolin' everywhere! ;D
Have safe trip!
Mike