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Author Topic: Salami Sticks  (Read 2781 times)

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Offline nepas

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Salami Sticks
« Reply #-1 on: June 01, 2013, 11:49:51 AM »
Doing 2.5 lbs of dried salami sticks for Iowa in Aug.

This recipe uses cure 2 and Bactoferm LHP



LHP mixed with cold distilled water and a pinch of sugar. This will be added last.



Adding the LHP



Going with 19mm collagen




Hanging in my smoker for fermentation only. Smoker is not on and no smoke. Outside temp is 86* so i should be good, i added water to the pan for some high humidity. Ferment time is 12 hours. After i will hang in pantry for 6-7 days.

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Offline ACW3

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Re: Salami Sticks
« on: June 01, 2013, 02:11:43 PM »
Waiting...

Art
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Offline teesquare

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Re: Salami Sticks
« Reply #1 on: June 01, 2013, 02:21:04 PM »
There is a school cafeteria somewhere looking for their orange trays....... ;) ;D 
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Offline sliding_billy

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Re: Salami Sticks
« Reply #2 on: June 01, 2013, 08:40:50 PM »
Sounds delicious.
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Offline nepas

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Re: Salami Sticks
« Reply #3 on: June 02, 2013, 09:41:11 AM »
Fermentation is done and went well. Now in the sausage pantry to dry.

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Offline nepas

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Re: Salami Sticks
« Reply #4 on: June 04, 2013, 02:30:14 PM »
The fermentation smell has finally gone and now i smell salami  ;D

Should be done in 5 days

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Offline Tenpoint5

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Re: Salami Sticks
« Reply #5 on: June 04, 2013, 02:35:58 PM »
They getting a nice color to them already.
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Offline Sam3

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Re: Salami Sticks
« Reply #6 on: June 06, 2013, 06:06:06 AM »
Wow! They look great Rick!
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Offline muebe

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Re: Salami Sticks
« Reply #7 on: June 06, 2013, 08:48:24 AM »
So those have not been smoked or heated Rick? Just around 90F? Does the fermentation process create enough heat to cook it?

They have a nice color to them.
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Offline nepas

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Re: Salami Sticks
« Reply #8 on: June 06, 2013, 07:20:58 PM »
Quote from: muebe on June 06, 2013, 08:48:24 AM
So those have not been smoked or heated Rick? Just around 90F? Does the fermentation process create enough heat to cook it?

They have a nice color to them.

These are cured with cure #2 so no hot smoking required. Sorta like being dry cured.
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Offline nepas

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Re: Salami Sticks
« Reply #9 on: June 08, 2013, 11:02:25 AM »
Today is the day to cut the salami sticks.

So far so good.




Cut and taste test.




Taste is better than store bought.



Cut and ready for the jar.
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Offline Keymaster

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Re: Salami Sticks
« Reply #10 on: June 08, 2013, 11:40:27 AM »
Those look awesome, Nice work!!
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Offline Scott6049

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Salami Sticks
« Reply #11 on: June 08, 2013, 11:47:09 AM »
Great job! Those look great:)
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Offline nepas

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Re: Salami Sticks
« Reply #12 on: June 09, 2013, 11:55:29 AM »
Ready for Iowa

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Offline Tenpoint5

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Re: Salami Sticks
« Reply #13 on: June 09, 2013, 01:06:43 PM »
WooHoo I live in Iowa!
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