Fermented/Dry Cured Salami Sticks

Started by NePaSmoKer, August 21, 2013, 10:31:12 AM

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NePaSmoKer

#15
August 31, 2013, 06:47:34 PM
Drying pics of the salami sticks.







Saber 4

#16
August 31, 2013, 06:57:14 PM
Those look great, I definitely need to pick your brain in Paducah so I can get started on this kind of stuff. :)

Tenpoint5

#17
September 01, 2013, 08:04:09 AM
Quote from: Saber 4 on August 31, 2013, 06:57:14 PM
Those look great, I definitely need to pick your brain in Paducah so I can get started on this kind of stuff. :)

Be very careful picking around in there. There's some scary stuff in there!
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

pensrock

#18
September 01, 2013, 12:34:53 PM
QuoteBe very careful picking around in there. There's some scary stuff in there!
X2  ;D

NePaSmoKer

#19
September 01, 2013, 04:35:51 PM
Looking good. I gotta cut one up, look and taste.






Looks and taste good but maybe another 1-2 days to dry up more.



Collagen casing peeled clean off.

pensrock

#20
September 01, 2013, 05:41:24 PM
Those look great Rick and I know how good they taste. Mmmm  :)

Saber 4

#21
September 01, 2013, 08:03:53 PM
I'm drooling, they look tasty and I like dried sausages better than beef jerky for sure.

NePaSmoKer

#22
September 02, 2013, 10:53:19 AM
Going to cut today.






This container will work.



Holes in top will let air circulate.

seemore

#23
September 02, 2013, 01:30:05 PM
Nice I need try these
Seemore
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