Going to do 5 lbs of dry salami with this kits from the SM.
Going with 3 lbs of 90/10 GB and 2 lbs of poke butt with fat. Poke cubes are still frozen and going to get a course grind.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01571.jpg)
Thats a good deal for that Kit!!! Look forward to watching this one :)
2 lbs of course ground poke.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01572.jpg)
Got the mix and cure all together.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01573.jpg)
3 lbs of 90/10 GB with the poke, Mix being mixed in by hand.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01574.jpg)
All mixed no stuff it :o
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01575.jpg)
Clear protein lined casing ready to stuff.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01576.jpg)
Ready for the cure fridge.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01577.jpg)
Before
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01579.jpg)
During
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01580.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01581.jpg)
After..........Now I wait
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/DSC01582.jpg)
I'm sure i will get a visit from CURE COPS :o
too cool rick
scott
Nice lace job, showoff :P ;D