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Author Topic: Dry Curded Salami Sticks  (Read 2772 times)

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Offline nepas

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Dry Curded Salami Sticks
« Reply #-1 on: January 15, 2015, 10:32:58 PM »
This recipe uses cure #2 and is a Poli recipe. Please refer to his site for the recipe.

Getting ready for mixing. The liquid (bottom left) is 1/4 tsp T-SPX mixed with distilled water and a pinch of dextrose. Set this aside for adding last before stuffing.




Mixing the dry with the meat. This is 5 lbs of 85/15 GB.




Hanging right after stuffing. These will hang for a 12 hour fermentation.



This pic was taken 7 hours into the fermentation process. Not the darker color change.
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Offline ACW3

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Re: Dry Curded Salami Sticks
« on: January 15, 2015, 10:44:54 PM »
Looking good!! 

Art
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Offline Las Vegan Cajun

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Re: Dry Curded Salami Sticks
« Reply #1 on: January 16, 2015, 01:23:47 AM »
Great looking sticks, nicely done.  ;)
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Offline nepas

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Re: Dry Curded Salami Sticks
« Reply #2 on: January 16, 2015, 08:52:36 AM »
Quote from: ACW3 on January 15, 2015, 10:44:54 PM
Looking good!! 

Art



Thanks

We are going to try to get with you and T next month b4 we head to Fl in March.
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Offline TentHunteR

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Re: Dry Curded Salami Sticks
« Reply #3 on: January 16, 2015, 10:52:29 AM »
Quote from: nepas on January 15, 2015, 10:32:58 PM
This recipe uses cure #2 and is a Poli recipe. Please refer to his site for the recipe.


Rick, which Len Poli recipe is this?
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Offline nepas

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Re: Dry Curded Salami Sticks
« Reply #4 on: January 16, 2015, 10:58:59 AM »
Quote from: TentHunteR on January 16, 2015, 10:52:29 AM
Quote from: nepas on January 15, 2015, 10:32:58 PM
This recipe uses cure #2 and is a Poli recipe. Please refer to his site for the recipe.


Rick, which Len Poli recipe is this?

Salami sticks
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Offline TentHunteR

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Re: Dry Curded Salami Sticks
« Reply #5 on: January 16, 2015, 01:46:29 PM »
Quote from: nepas on January 16, 2015, 10:58:59 AM
Quote from: TentHunteR on January 16, 2015, 10:52:29 AM
Rick, which Len Poli recipe is this?

Salami sticks

Thanks Rick; That's what I needed and I FINALLY found it! :P
I had trouble because the downloadable .pdf  calls them Salami Sticks, but the link calls them, "Slimmie Jimmie's."


Here's how to find the recipe:

Go to Len Poli's website: http://www.lpoli.50webs.com/index.htm

Click on the "Formulations" link, then on the "Salami, Dry-cured Sausage and Meats" link.

On that list you will find a link for:  "Slimmie Jimmie: Italian Style Slim Jims."



Please everyone,  DO NOT link directly to the recipe, unless you ask permission first.  He wants everyone to go through his website so you are aware of his terms of use.  We need to respect his copyright wishes! :)






Oh Yeah...  The sticks are looking great!   8)
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Offline ACW3

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Re: Dry Curded Salami Sticks
« Reply #6 on: January 16, 2015, 02:11:32 PM »
Quote from: nepas on January 16, 2015, 08:52:36 AM
Quote from: ACW3 on January 15, 2015, 10:44:54 PM
Looking good!! 

Art



Thanks

We are going to try to get with you and T next month b4 we head to Fl in March.

Just give me some advanced warning on when you think you will be through.  Bring your cooler.  I've got some elk meat for you.

Art
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Offline drholly

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Re: Dry Curded Salami Sticks
« Reply #7 on: January 16, 2015, 02:20:51 PM »
Quote from: TentHunteR on January 16, 2015, 01:46:29 PM

Go to Len Poli's website: http://www.lpoli.50webs.com/index.htm

Click on the "Formulations" link, then on the "Salami, Dry-cured Sausage and Meats" link.

On that list you will find a link for:  "Slimmie Jimmie: Italian Style Slim Jims."



Please everyone,  DO NOT link directly to the recipe, unless you ask permission first.  He wants everyone to go through his website so you are aware of his terms of use.  We need to respect his copyright wishes! :)

Great resource, thank you. I will respect his wishes.






Oh Yeah...  The sticks are looking great!   8)
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Offline Sailor1

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Re: Dry Curded Salami Sticks
« Reply #8 on: January 16, 2015, 03:27:17 PM »
That RV makes a great sausage hanging cabinet  ;D  One of these days I have to try the dry curing.
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Offline nepas

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Re: Dry Curded Salami Sticks
« Reply #9 on: January 21, 2015, 09:20:25 PM »
7 day drying.

Cut and taste.



The collagen casings not peeling good so in the fridge for couple days.




This is going to be my last pic post for awhile, I will be in and out from time to time to be nosy, Just not into the forums much anymore.
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Offline drholly

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Re: Dry Curded Salami Sticks
« Reply #10 on: January 21, 2015, 10:54:10 PM »
Well, that IS a nice pic to go out on, I guess... But I will sure miss your posts. I have learned a ton from you.
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Offline Las Vegan Cajun

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Re: Dry Curded Salami Sticks
« Reply #11 on: January 22, 2015, 01:24:09 AM »
Quote from: drholly on January 21, 2015, 10:54:10 PM
Well, that IS a nice pic to go out on, I guess... But I will sure miss your posts. I have learned a ton from you.

X2! ;)

Hope you'll come back in the near future, I have enjoyed reading all of your adventures. 
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