Salami Sticks

[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.

[Keymaster]

Those are gonna be Great!!

[pensrock]

I'm planning on being there.  :)

[NePaSmoKer]

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]

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

[lumpy]

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

[NePaSmoKer]

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]

Looks great!  :)

[Tenpoint5]

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