Dried Salami Sticks

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Last batch i made mt wife took em all down......Baaahahahah

Remember this recipe uses cure #2 and is a Len Poli recipe. Please do not post his recipe without his permission. Look on his site for Italian Style salami sticks. This is easy for a beginner.

 I'm using sheep casings, after the rinse of the salt iI soaked the sheep casings in CWW = Cheap White Wine for 45 mins. Theses casings are tubed.


As mentioned above. Please refer to Len's site for the recipe.  I mixed 1/4 tsp T-SPX with 1/4 cup cold distilled water and added a pinch of dextrose to the bactoferm, set this aside and mix in LAST before stuffing.


Stuffing. I used up some 19mm smoked collagen casings also.



If you have all the fancy cure equipment, by all means use tt. Being in the Motorhome i have found the way around all the equipment and still produce great quality SAFE dry cure.

I made a hanging bare from one side wall to the other. My temps are easily maintained at 84* and R/H in the 70* range.


See ya in 7 days
 
I'm in........
popcorn.gif
 

I started a test today with my double door merchandiser. I bought some cheap table salt and filled a large tray with salt and added water to the top of the salt  and place it at the bottom of the merchandiser to get the humidity up to 70%. The humidity is running around 25% in the house with the central heat running and the temp stays right at  70 degrees. After a few hrs it was at 55% RH. If I can get it to hold 70% I'm gonna dry cure something.
biggrin.gif
 
Those look like great. A real work of art for sure. Nice job with the stuffing. I tried the sheep casing several times and finally gave up for now. Thanks for the link to Len Poli's site.

John
 
 
I'm in........
popcorn.gif
 

I started a test today with my double door merchandiser. I bought some cheap table salt and filled a large tray with salt and added water to the top of the salt  and place it at the bottom of the merchandiser to get the humidity up to 70%. The humidity is running around 25% in the house with the central heat running and the temp stays right at  70 degrees. After a few hrs it was at 55% RH. If I can get it to hold 70% I'm gonna dry cure something.
biggrin.gif
Joe

What kind of controls do you have.
 
Are the small casings hard to stuff ?  I haven't got into sausage making yet  But I'm taking it all in

Gary
 
 
Are the small casings hard to stuff ?  I haven't got into sausage making yet  But I'm taking it all in

Gary
Not that bad Gary, you might need to add a little more water to the mix to help it out.

I have a tall 11 lb vertical stuffer, so it's top heavy. I have to clamp it down real well to keep it secure while cranking. It's a bit of a PITA for me.
 
Thanks,   I'm thinking of a 5#  I wont be doing that much

Gary
 
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