Finally got Salami Started

[carnie1]

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


Got the grind started, Sorry Kirby didn't get to use the mixer yet, Hope to this weekend


Stuffing went fast


Got the hang of how to lace , on the last one of course


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

[NePaSmoKer]

Tony


Thats freaking awesome.

Show us how ya did the tying.

[carnie1]

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

[Keymaster]

Fantastic, keep us updated, now the long wait begins.

Sent from my VM670 using Tapatalk

[carnie1]

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?

[Keymaster]

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).

[SouthernSmoked]

Looking good! Nice job carnie1

[Habanero Smoker]

... 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)

[Mr Walleye]

Those are looking real good Tony.

Looking forward to the money shot!  ;)

Mike

[nasels]

What kind of smoker is that?

[devo]

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

[viper125]

Very interesting Devo. Been thinking about building a cabinet but havnt taken the splurge. Love to have some home dried salami or pepperoni.

[carnie1]

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

[NePaSmoKer]

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...........JK, I know you know what your doing. Will finish mine tomorrow.

[carnie1]

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...........JK, I know you know what your doing. Will finish mine tomorrow.

These are the casings I used http://www.sausagemaker.com/25200proteinlinedcasing376mm.aspxThey seem to work well, I used the 2-1/2" version before and the shrunk up nice