Had other things going so had to freeze the meat.
Today i got the Salami ready to go.
My ingredients. Top left to bottom right are.
56.0g pure salt
4.0g fennel seed
35.0g NFPDM
9.0g dextrose
4.0g black pepper
3.0g mace
6.0g garlic powder
Blue bowl. 1 .5 T cold distilled water with 0.2g Bactoferm LHP Dry. Added a pinch of dextrose to help the LHP activate.
7.0g cure #2
0.1g jalapeno powder
I mixed all the dry in a zip lock.
Put the dry in my mortar pestle to break the fennel up some then in a small bowl.
4 lbs 90/10 gb and 1 lb ground poke. Use the KA dough hook, the paddle just makes the meat jumble in the middle. Add the dry slowly. If needed add small amounts of water.
Ready for stuffing. (sorry lousy pic)
All stuffed up. Used smoked collagen. Mold may/may not form.
Hanging to ferment for 12-14 hours. No heat or smoke from the smoker.
Figures. We have had rain 80* temps and 80% r/h all week except for today
Gotta bring the r/h up in the cabinet
To be continued
