Italian Salami

[Brewoz]

First attempt at a fermented salami. Got my refer set up Friday morning.



Mix with cure# 2 , culture and spices.



Stuffed



Hung at 70* 85% humidity



Day 3,   12 hours before I sprayed them with mold culture. Just a light haze of mold starting to form.



Now the 30 day wait to dry.

[Mr Walleye]

Brewoz

Oh ya baby! Lookin' good!  8)

Can't wait to see this play out!

Keep us posted.

Mike

[Keymaster]

Lookin real good, I'm almost there with my set up.

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[NePaSmoKer]

Freaking awesome.

I gotta get busy doing these.

[micman]

brewoz i don't wanna hijack your thread but what are you using to house your dryer, is there a thread to follow on the build of it.

Mick

[SamuelG]

Nice chamber! That's what I need.

Those do look  good.


SamuelG

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[Brewoz]

micman, I use a old 2 door soda pop refer. I put an outlet in it and can be controlled with a Ranco controller for heat and one outlet has constant power for the humidifier and circ fan.
Outside temp is 40* to 55* F. Controller is set to 56* so heater inside will come on very little. At this point humidity is high so I stuck a pencil in the door to prop it open.

[Habanero Smoker]

Nice setup and good looking sausage.

You should cover that glass. During the curing process extended exposure to light can contribute to both the chemical breakdown (discoloration) and microbial spoilage of the product.

[ExpatCanadian]

Looking good!  I'm always very interested in other folks dry curing results!

[Brewoz]

Good point Hab Thanks.

[Brewoz]

Day 5 : This is going take forever!

[Keymaster]

Wow, Thats an agressive mold culture, Grows fast!!! Looking good :)

[Brewoz]

Day 15 Keymaster was over and we sampled, pretty good

[micman]

looking really Brewoz, wish I was close enough to sample.
Also have a friend who might have a line on one of those pop machines.

[Keymaster]

Yep, Its real good stuff!! Perfect texture, Just the right amount of fat and great flavor.