Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: africanmeat on June 24, 2012, 09:10:15 AM
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Made a spicy fermented salami 3 weeks ago now it lost 39% of his wait time to taste
it got a kick and it is soft and oily
(https://lh5.googleusercontent.com/--jx93h7MjOM/T-bz4UelZqI/AAAAAAAABgQ/YXzieewraDo/s800/DSC07583.JPG)
(https://lh6.googleusercontent.com/-h2jxn7uhP4U/T-bz6lE9-vI/AAAAAAAABgY/uiZGwNeDXnc/s800/DSC07584.JPG)
(https://lh6.googleusercontent.com/-lyXAcjQVT6Q/T-bz887QKeI/AAAAAAAABgg/iqwW01GIkCg/s800/DSC07585.JPG)
(https://lh6.googleusercontent.com/-0tj_w2mekTI/T-b0A6wUA_I/AAAAAAAABgw/IxduvKhf66U/s800/DSC07589.JPG)
(https://lh4.googleusercontent.com/-AZqumDikAPk/T-b0DKtR6LI/AAAAAAAABg4/mVgWiqUobno/s800/DSC07590.JPG)
Thanks
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Beautiful...just beautiful!! I got my bread and mustard out.............
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That looks great!! Nice work.
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NICE!!! It sure looks good.
Art
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Looks very good Aharon.
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Looks delicious Ahron ;)
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Thanks guys and girls .
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Looks very good Aharon.
thanks for your inspiration Rick.
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Wow, that may be one of the best looking salamis I've ever seen! I wish I could try it.
Did you smoke or cook it or is it just dry cured? Do you have a dry-cure cabinet?
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Looks Great Ahron, almost looks like a pepperoni it is so red.