Italian Salami Sticks

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

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Couple things 1st.

    This is a Poli recipe, please refer to his site for the recipe.

    These sticks are cured with cure #2

    Now

    I mixed up this 5 lb batch on the 15th. (follow his recipe and you cant go wrong)

    The liquid lower left is 1/4 cup distilled water with 1/4tsp T-XPS and a pinch of dextrose. Mix this well and set aside to be added LAST


    I added the dry in 3 stages. add/mix  add/mix  add/mix. After the last hand mix i added the bactoferm.


    This pic was just after stuffing and ready for fermentation.


    This pic is about 5 hours into fermenting. Note the color change


    Today 7 days later

    Cut and taste. Taste is Italian salami. I used collagen casings before on these sticks and were able to peel rith off but these are being stubborn.


    Stubborn casings go into the fridge for a couple days.


     
  2. c farmer

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

    Very nice.
     
  3. That looks so tasty!

    Happy smoken.

    David
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome !
     
  5. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    My last collagens sticks I did the casings peeled right off for some reason..... I am guessing the amount of water content added to the meat will cause the collagen to stay moist and be able to peel away. I did add extra water to loosen the meat for easier stuffing

    Nice sticks Rick. Would like to give them a try. I think I have everything
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    Nepas,nice looking stix !!
     
  7. sam3

    sam3 Smoking Fanatic

    Nice looking sticks Rick.
     
  8. tropics

    tropics Smoking Guru SMF Premier Member

    Look good Rick,any kind of special drying chamber,temp control, to make them?
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You make the best stuff! Great looking product.

    Disco
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Naaaa

    I found that on most dry cured items i dont need all the fancy equipment.
     

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