Dried Salami Sticks

Discussion in 'Sausage' started by nepas, Feb 21, 2015.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
     
  2. Looking good so far!

    Happy smoken.

    David
     
  3. Nice, Looking Great

    Gary
     
  4. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    I'm in........[​IMG]  

    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. [​IMG]
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good. I will stay tuned in.
     
  6. 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
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Joe

    What kind of controls do you have.
     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great ! Thumbs Up
     
  9. sam3

    sam3 Smoking Fanatic

    I hate stuffing those small casings. [​IMG]
     
  10. Are the small casings hard to stuff ?  I haven't got into sausage making yet  But I'm taking it all in

    Gary
     
  11. sam3

    sam3 Smoking Fanatic

    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.
     
  12. Thanks,   I'm thinking of a 5#  I wont be doing that much

    Gary
     
  13. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Bet that motorhome smells good!
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Dried sticks are done, taste great (i may even get a few this time)


    Gotta love them UTZ cheese ball tubs.

     
  15. Is that my Jar ??

    gary
     
  16. Those are some great looking sticks. Makes my mouth water...
     

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