Napa's Salami Sticks (Len Poli Recipe)

[devo]

Got these going, will see how they turn out.


The Mix


The Stuffing, with sheep casings


First 5 lbs. done


10 lbs. getting Incubated for 12 hours  or so

[beefmann]

looking  great  so far

[Saber 4]

Nice setup and sticks

[ragweed]

Wild fennel pollen from Tuscany  ??? ??? ???

[pikeman_95]

Don
Looks real good. I am still waiting for you to fill that stuffer all the way up. You might to have to have a larger curing chamber but boy would that be a load. How did it go stuffing the sheep casings? I, and a couple of customers have changed our speed control valve to a gate valve that is more sensitive and accurate to achieve a good speed adjustment. When stuffing sheep casings speed control is real important. I will be watching this one.
Kirby

[devo]

Wild fennel pollen from Tuscany  ??? ??? ???

Ah yes I thought someone would ask about that. The recipe calls for fennel or anise seed. Since I prefer the smell and taste of fennel compared to anise seed I opt to add fennel. Now this is not your regular fennel. This is a 1oz(25g) bag of wild fennel pollen from Tuscany.  Harvested in  from wild fennel before it goes to seed, it is a coarse golden colored dust that is intensely aromatic.  Use in making fresh sausages. This 1 oz bag is $10.99 US dollars so I only use it for special occasions. :)

Kirby

My system shuts down as soon as I let go of the foot peddle. I think I mentioned I had to make up a SS tube to allow the sheep casings to fit on it as they are very small. I soak my sheep casings a good half day before stuffing and this seems to help. On this batch there was no need to  go slow. The meat mix could have used some added water as it was tough going with the low water pressure from the well. 15 minutes into stuffing I went down stairs and increased the pressure and that help somewhat. I must be getting good at stuffing sheep casings as I only had one minor break  ;)

[pikeman_95]

Don
What size tubing did you use and is it industrial instrument tubing? Is it thin walled tubing? I would guess it is instrument tubing.  I do have access to some thin wall brass tube of all sizes and some different stainless tubing. I sometimes have to drill out the fitting a little that I solder it to so that I get a tight fit. You want to use as large of tube as you can get the casings over easily. Also using thin walled tubing gives you the most meat pass through space with the least outside diameter. I know when doing things like sticks that are thick you have to find every trick you can think of.  I would also suggest you shorten the tube if you don't need the length. [less friction.] The only tubes I haven't shortened is the tube I use for frankfurters as the hog casings I have been getting are a mile long and the tube is a 3/4 inch pecks water tube. It runs as fast as I can handle.  My foot peddle shuts off the meat also. The valve I was referring to was the speed control valve. Some of the guys have had some difficulty adjusting a ball valve to match the speed they can handle stuffing something delicate like sheep casings. If you only had one break you are getting good. I don't get away with just one. Of course I try to stuff them to the max.
Kirby

[pensrock]

if its as good as the ones Rick brought to the MWSO you be real happy with the results.  :)

[Saber 4]

if its as good as the ones Rick brought to the MWSO you be real happy with the results.  :)

X2, the ones he brought to Paducah that we feasted on today were just as tasty as he brought to the MWSO so you should have a big success on your hands.

[KyNola]

if its as good as the ones Rick brought to the MWSO you be real happy with the results.  :)

X2, the ones he brought to Paducah that we feasted on today were just as tasty as he brought to the MWSO so you should have a big success on your hands.

DITTO what Saber said!  Rick's jerky wafers didn't suck either.

[Saber 4]

if its as good as the ones Rick brought to the MWSO you be real happy with the results.  :)

X2, the ones he brought to Paducah that we feasted on today were just as tasty as he brought to the MWSO so you should have a big success on your hands.

DITTO what Saber said!  Rick's jerky wafers didn't suck either.

You're right about the jerky wafers, I don't think there were 3 left in the bag at the end of the night.

[devo]

The scale said it is ready but I am going to give it a couple more days. The reason behind my decision is the first weight I believe to be off. I really should have waited till it dried some as most of the weight I believe came from surface water. So a couple more days won't hurt.

[Saber 4]

Now that is some good looking snack sticks, yesterday was a sad day as I ate the last of the hoarded and guarded NePas sticks that I got to bring home from Paducah. Soon I will figure out some kind of hanging drying setup and give these a try.

[devo]

Well I could not wait any longer. Here they are. Turned out excellent and taste very nice. I would add more hot spices to it next time other than that its a winner in my books.








11 Bags on ten

[Saber 4]

You and your friends will be happy or awhile :)