First salami of the season / finished

[Sailor1]

Wow.....that looks great!  I will be waiting for the the recipe on this for sure.

[africanmeat]

Those look outstanding.  Do you vac pack with casting on?  Why not remove during the slicing process?

On the polish on it is a good idea did not think of it .
with the chorizo you can't it is to soft .

[Smokin Don]

Look great, that chorizo looks good to me!!! Don

[africanmeat]

soft Chorizo (Mexican)

5 lb Beef  70/30  i use neck meat mince 3 time .put in the freezer till almost frozen.
2.5 tbs salt
7 tbs  paprika 
6 tbs  chili flake
2 tsp b pepper
4 cloves garlic
1 tsp cure#1
1 tbs cumin
1.5 tbs oregano
1/4 cup red wine
1/4 cup red wine vinegar
1/2 cup ice water .
mix well  and stuff it in a casing
i let it dry for 2 hours
then  to the smoker at 80f no smoke for 30 minutes then increase the temperature  with smoke  till 170f and IT 154f
pull out  and wash with cold water hang ,over night .

[africanmeat]

Polish/Romanian

5 lb meat i used neck beef you can use pork but .mince 2 time .put in the freezer till almost frozen.
4 tsp salt
1 tsp cure#1
1 tsp sugar
4 tsp b pepper
4 cloves garlic
2 tsp thyme
2 tsp lovage
1 cup ice water

 mix well  and stuff it in a casing
i let it dry for 2 hours
then  to the smoker at 80f no smoke for 30 minutes then increase the temperature  with smoke  till 170f and IT 154f
pull out  and wash with cold water hang ,over night .

[spuds]

Absolutely outstanding!

[nepas]

Nicely done Ahron

[Saber 4]

Looks awesome!