Fermented/Dry Cured Salami Sticks

[NePaSmoKer]

Have 5 lbs going to get ready for the mixing/fermentation/drying.

3 lbs 97/3 GB and 2 lbs ground pork.

[beefmann]

a good  start.. cant wait till the finished product

[Saber 4]

Sounds good, I'll keep my eye on this one.

[rveal23]

Interesting, never heard of Fermented/Dry Cured Salami Sticks..? Can't wait to see the end results

[NePaSmoKer]

Interesting, never heard of Fermented/Dry Cured Salami Sticks..? Can't wait to see the end results

Here is my other post on them.

http://forum.bradleysmoker.com/index.php?topic=32451.0

[rveal23]

Interesting, never heard of Fermented/Dry Cured Salami Sticks..? Can't wait to see the end results

Here is my other post on them.

http://forum.bradleysmoker.com/index.php?topic=32451.0

Thank you.. just finished reading it.. Kinda like Slim Jims, but a whole lot better!

[Tenpoint5]

Interesting, never heard of Fermented/Dry Cured Salami Sticks..? Can't wait to see the end results

Here is my other post on them.

http://forum.bradleysmoker.com/index.php?topic=32451.0

Thank you.. just finished reading it.. Kinda like Slim Jims, but a whole lot better!

Oh yeah we skarffed those down at the MWSO in a hurry!!

[pensrock]

Mmmmmm good sticks.  ;D

[Saber 4]

Interesting, never heard of Fermented/Dry Cured Salami Sticks..? Can't wait to see the end results

Here is my other post on them.

http://forum.bradleysmoker.com/index.php?topic=32451.0

Thank you.. just finished reading it.. Kinda like Slim Jims, but a whole lot better!

Oh yeah we skarffed those down at the MWSO in a hurry!!

Yeah them was some good sticks!

[ragweed]

Yeah!! What the other smoke out folks said!!

[KyNola]

This latest batch should be done just in time to come to BBQ on the River, 9/26-9/28.  Yet another good reason to come to Paducah!

These are some seriously good sticks.

[Saber 4]

This latest batch should be done just in time to come to BBQ on the River, 9/26-9/28.  Yet another good reason to come to Paducah!

These are some seriously good sticks.

That is some really good news, I was hoping that would be the case.

[NePaSmoKer]

Had other things going so had to freeze the meat.

Today i got the Salami ready to go.

My ingredients. Top left to bottom right are.

56.0g pure salt
4.0g fennel seed
35.0g NFPDM
9.0g dextrose
4.0g black pepper
3.0g mace
6.0g garlic powder
Blue bowl. 1 .5 T cold distilled water with 0.2g Bactoferm LHP Dry. Added a pinch of dextrose to help the LHP activate.
7.0g cure #2
0.1g jalapeno powder




I mixed all the dry in a zip lock.



Put the dry in my mortar pestle to break the fennel up some then in a small bowl.



4 lbs 90/10 gb and 1 lb ground poke. Use the KA dough hook, the paddle just makes the meat jumble in the middle. Add the dry slowly.  If needed add small amounts of water.



Ready for stuffing. (sorry lousy pic)



All stuffed up. Used smoked collagen. Mold may/may not form.



Hanging to ferment for 12-14 hours. No heat or smoke from the smoker.



Figures. We have had rain 80* temps and 80% r/h all week except for today  >:(



Gotta bring the r/h up in the cabinet


To be continued

[Saber 4]

Waiting for updates with baited breath and I've taken the liberty of bookmarking so I can refer back when I get to start making sausages.

[NePaSmoKer]

Fermentation is done. Now the dry time begins. Side cabinet is almost perfect temp & r/h