Recent Dry Cure Salami

Discussion in 'Sausage' started by nepas, Jun 24, 2015.

  1. nepas

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

    Top is Salciccia Secca

    Bottom is Sweet Sopressata

     
    scooterjam likes this.
  2. c farmer

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

    Nice. Process?
     
  3. ak1

    ak1 Master of the Pit OTBS Member

    I'd eat them!!!!
     
  4. nepas

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

    Both of these are Poli recipes. I have not heard from Len in sometime to ask if i can post. All i can say is visit his site.

    Soppressata di Calabria

    SALSICCIA ALLE NOCE...I left out the walnuts cuz i no like.
     
    hoity toit likes this.
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Wow, nice job Rick ! Thumbs Up
     
  6. nepas

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

    Thanks

    Couple more pics.


    Sop

     
    Last edited: Jun 24, 2015
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! love the sliced shot!
     
  8. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Those look great. Nicely done.
     
  9. nepas

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

    Thanks Y'all
     
  10. coolsh17

    coolsh17 Newbie

    Looks GREAT! How long did it take to dry?
     
  11. nepas

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

    Salciccia was at 5 weeks

    Sopp was 7
     
  12. coolsh17

    coolsh17 Newbie

    Nice, I really need to get into dry curing... just always have been nervous about it. Some day I will try it.
     
  13. nepas

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

    Its not as hard or dangerous as its led on to be. Just makes sure you use cure #2 and your equipment is clean.
     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I'd like to try this to Rick... Thanks for the info..... Thumbs Up
     
  15. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Nepas, good looking sausage !
     
  16. b-one

    b-one Smoking Guru OTBS Member

    Those do look great! It's hard enough waiting for cheese I couldn't imagine 5-7 weeks!
     
  17. nepas...

    I'm going to assume that you dried these under a "controlled" humidity and temperature environment. If so, did you build your own drying chamber? I have been interested in doing this for some time and have read the book by the Marianski bros. about dry curing and fermenting. I have also visited Len Poli's site many, many times but for some reason I'm still gun-shy. Are you doing this in FLA where it's very humid and not a good environment for dry curing? If so, you must have built some kind of drying/curing chamber. Please elaborate... inquiring minds wanna know!!

    SMB
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Last edited: Jun 29, 2015
  19. nepas,

    great project! I have to agree with DS , it is a great photo.

    tom
     
  20. Yes... and just what might that be.... I know there are cultures that need to be used, and different ones depending on the variables, but what about the environment that they're processed in? Certainly not just any ol' closet and how many of us out here in the real world have a "closet with the correct temperature and humidity"?? That's why I asked if he built a drying/curing chamber. It's not as simple as using a certain-certain culture and then just hanging it in the closet... that's an invitation for trouble. I've read and re-read the Marianski brothers book... it's just not that simple. Unless you live in a perfect environment for dry cured/fermented sausage, or create one... it's nothing to fool around with or people will get sick!!

    SMB
     
    Last edited: Jul 1, 2015

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