Dry Salami

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Its looking good. Waiting is going to kill me.

9b5cafcb_dsal.jpg
 
No mold yet?

Salami is feeling harder (be nice) 
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and getting darker.

87be1e78_salam5.jpg


I was asked what mix i used. The mix is TSM Dry cured hard salami mix kit.
 
Last edited:
When i tied the salami the string was tight. Its shrinking good now.
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Did some rotate with the others today.
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I'm looking at about 4 weeks on the chorizo, 6-7 on the salami and lonzino.
 
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