Dry Salami

Discussion in 'Sausage' started by nepas, Feb 29, 2012.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Its looking good. Waiting is going to kill me.

    [​IMG]
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    ME TOO!!!!!!!!!!!!!!!!!!!!!!!  [​IMG]

    joe
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member


    And me [​IMG]
     
  4. thoseguys26

    thoseguys26 Master of the Pit

    wowsa! That's a thing of beauty right there.
     
  5. Lookin Good![​IMG]
     
  6. Look good...the waiting would kill me.
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    No mold yet?

    Salami is feeling harder (be nice)  [​IMG] and getting darker.

    [​IMG]

    I was asked what mix i used. The mix is TSM Dry cured hard salami mix kit.
     
    Last edited: Mar 6, 2012
  8. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Rick, I was wondering if you inoculated it with a culture?
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

  10. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks Rick, I never done a dry cured sausage, was just wondering
     
  11. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    WOW I would love to try one of those!!
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    When i tied the salami the string was tight. Its shrinking good now.
    [​IMG]


    Did some rotate with the others today.
    [​IMG]
     
  13. Those are looking mighty fine, Rick...  mighty fine indeed.....and the chorizo isn't looking to shabby either!  How much longer for both?

    -Salt
     
  14. gersus

    gersus Smoking Fanatic

    Wow, that looks really awesome!
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I'm looking at about 4 weeks on the chorizo, 6-7 on the salami and lonzino.
     

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