Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on August 24, 2015, 03:48:16 PM

Title: Italian Salami Dry cured In UMAi
Post by: nepas on August 24, 2015, 03:48:16 PM

Getting ready for 5 lbs in 32mm UMAi. Just a tad 1/2 tsp of hot paprika to wake everyone up.

(http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/salstiks.jpg)

Title: Re: Italian Salami Dry cured In UMAi
Post by: drholly on August 24, 2015, 03:56:21 PM

Watching and learning

Title: Re: Italian Salami Dry cured In UMAi
Post by: TMB on August 24, 2015, 04:10:11 PM

Can't wait!

Title: Re: Italian Salami Dry cured In UMAi
Post by: nepas on August 24, 2015, 05:37:31 PM

Getting the salami going first.

Here are the ingredients.

From left to right.

TSPX 1/4 tsp, mixed with 1/4 cup cold distilled water and a pinch of dextrose (set this aside, added last)
50.0g non iodized salt
35.0g nfpdm (non fat powdered dry milk)
9.0g dextrose
6.0g garlic powder
7.0 g cure #2

In the middle left to right
3.0g smoked paprika
4.0g black pepper, course ground
3.0g mace
3.0g hot paprika

Put all the dry (except black pepper) in a zip lock bag and smoosh it around to break any clumps. When nice and even add the black pepper.

(http://i868.photobucket.com/albums/ab242/nepas1/15-16%20sausage/drysalmix5.jpg)

Title: Re: Italian Salami Dry cured In UMAi
Post by: africanmeat on August 25, 2015, 02:11:05 PM

Good start . i am here and waiting