Salami Stick

Discussion in 'Sausage' started by nepas, Jun 1, 2013.

  1. nepas

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

    **This recipe uses cure #2 & Bactoferm LHP. Proceed at making this at YOUR OWN RISK**

    This is a fairly simple recipe.

    I only made 2.5 lbs


     Use cold distilled water with the LHP and a pinch of sugar. Set aside added last


    Adding the LHP last


    Im going with 19mm collagen




    Hang for fermentation. Outside temp is 86*. My smoker is not on and no smoke. I did add water to the pan for 90%R/H. Hang for 12 hours (i may have to put my light in tonight)


    After hanging in smoker i will hang in pantry for 6-7 days.
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    Looking good Rick!  Like the new Do too!  [​IMG]

    Kat
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Yeah!!!

    Shoulda never left you leave Pennsy!!!

    Be Back,

    Bear
     
  4. nepas

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

    Fermentation is done and went well. Now in the sausage pantry to dry.

     
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    I can't wait to see them in a week.

    [​IMG]
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I'm in...........................................



    LOL
     
    Last edited: Jun 2, 2013
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    They look great. I would never have thought of making a small diameter salami.
     
  8. roller

    roller Smoking Guru SMF Premier Member

    Can I make a BIG one ?
     
  9. roller

    roller Smoking Guru SMF Premier Member

    I guess I missed the recipe ??????
     
  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    Ok, its been a week let see those babies!!!

    [​IMG]
     
  11. nepas

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

    Today is the day to cut the salami sticks.

    So far so good. Sorry for the light conditions



    Cut and taste test.



    Taste is better than store bought.


    Cut and ready for the jar.

     
  12. -
     
    Last edited: Oct 16, 2013
  13. kathrynn

    kathrynn Smoking Guru OTBS Member

    Send me some!  Pretty Please!!!!!!  [​IMG]

    Kat
     
  14. nepas

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

    Ready for a bbq in Iowa

     
  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What a great looking salami stick.

    Disco
     
  16. mds51

    mds51 Meat Mopper

    Can this recipe be done with Cure 1 and dried or smoked completely to a safe temperature with using Fermento?  And would you please share the recipe.

    Thank You mds51
     
  17. nepas

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

    This can be done with cure 1 and not using the Bactoferm. You can sub femento but you will not have the fermentation like the LHP gives. Using cure 1 you will have a semi dry smoked salami with the normal shelf life a cure 1 sausage has.

    This is a Len Poli recipe. Google
     

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