Salami Sticks

Started by NePaSmoKer, June 01, 2013, 08:50:52 AM

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NePaSmoKer

Doing 2.5 lbs of dried salami sticks for Iowa in Aug.

This recipe uses cure 2 and Bactoferm LHP



LHP mixed with cold distilled water and a pinch of sugar. This will be added last.



Adding the LHP



Going with 19mm collagen




Hanging in my smoker for fermentation only. Smoker is not on and no smoke. Outside temp is 86* so i should be good, i added water to the pan for some high humidity. Ferment time is 12 hours. After i will hang in pantry for 6-7 days.


iceman

Good looking sticks there NEPA.

pensrock

can't wait to try these.  :)

NePaSmoKer

Greg

This is a Poli recipe.

Done fermentation, now hang to dry some.


Tenpoint5

If I am interpreting it correctly Nepas Pensrock is going to be attending the MidWest SmokeOut this year. Or atleast he is going to try and make it.
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!

Keymaster

Those are gonna be Great!!

pensrock

I'm planning on being there.  :)

NePaSmoKer

Quote from: Tenpoint5 on June 02, 2013, 07:42:20 AM
If I am interpreting it correctly Nepas Pensrock is going to be attending the MidWest SmokeOut this year. Or atleast he is going to try and make it.

So i guess i need to keep my paws off these when they are done.

Tenpoint5

Quote from: NePaSmoKer on June 02, 2013, 10:04:54 AM
Quote from: Tenpoint5 on June 02, 2013, 07:42:20 AM
If I am interpreting it correctly Nepas Pensrock is going to be attending the MidWest SmokeOut this year. Or atleast he is going to try and make it.

So i guess i need to keep my paws off these when they are done.

That would be a good guess
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!

lumpy

Im still waiting for more KOA SO pictures to be posted ;)

NePaSmoKer

Quote from: lumpy on June 04, 2013, 10:58:33 AM
Im still waiting for more KOA SO pictures to be posted ;)

Im working on it.

The fermentation smell has finally gone and now i smell salami  ;D

Should be done in 5 days


NePaSmoKer

Today is the day to cut the salami sticks.

So far so good.




Cut and taste test.




Taste is better than store bought.



Cut and ready for the jar.

KyNola

My mouth is watering!

pensrock


Tenpoint5

He mentioned the jar Pens. I dont think we are going to get a chance to taste any
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!