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Author Topic: Salami Time  (Read 1966 times)

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Offline nepas

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Salami Time
« Reply #-1 on: August 10, 2015, 03:34:55 PM »
Been kinda bored so i did 5 lbs of cure #1 smoked salami.

Used 3" fibrous casings and netting. I let the meat mix do a couple day fridge rest before stuffing.





Got 3 nice chubs. Hanging here for room temp before smoking.


Done and first smoke complete.



After cooling i did a second smoke of cold hickory.



Overnight in the fridge, cut the ends off so the vac bag dont get holes. Took the netting off one so i can taste and check.



Oh yeah.



Ready for where ever  :D



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Offline sliding_billy

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Re: Salami Time
« on: August 10, 2015, 03:55:56 PM »
Whenever you are bored enough to make some for me...
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Offline Pam Gould

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Re: Salami Time
« Reply #1 on: August 10, 2015, 04:22:24 PM »
That is a work of art..wish I could find the right recipe..so many to choose from tho.  .☆´¯`•.¸¸. ི♥ྀ.
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Offline drholly

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Re: Salami Time
« Reply #2 on: August 10, 2015, 04:33:07 PM »
I'd love to have some hands on instruction - that looks fantastic!
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Offline TMB

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Re: Salami Time
« Reply #3 on: August 10, 2015, 05:00:03 PM »
Nice, will you have some in Puducah??
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Offline ACW3

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Re: Salami Time
« Reply #4 on: August 10, 2015, 05:03:32 PM »
Quote from: TMB on August 10, 2015, 05:00:03 PM
Nice, will you have some in Puducah??

X2!!  That was my first thought.

Art
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Offline muebe

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Re: Salami Time
« Reply #5 on: August 10, 2015, 06:11:36 PM »
Nice! Looks great Rick!
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Offline smokeasaurus

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Re: Salami Time
« Reply #6 on: August 10, 2015, 06:48:08 PM »
I got me the mustard and bread, just need some of that salami..............
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Offline Sailor1

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Re: Salami Time
« Reply #7 on: August 10, 2015, 07:48:02 PM »
Another fine job by the Master!!!!!!!
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Offline Saber 4

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Re: Salami Time
« Reply #8 on: August 10, 2015, 10:40:40 PM »
Looks amazing as always Rick!
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Offline nepas

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Re: Salami Time
« Reply #9 on: August 11, 2015, 09:21:26 PM »
Quote from: TMB on August 10, 2015, 05:00:03 PM
Nice, will you have some in Puducah??

Yes
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Offline ACW3

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Re: Salami Time
« Reply #10 on: August 11, 2015, 11:31:41 PM »
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Offline africanmeat

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Re: Salami Time
« Reply #11 on: August 14, 2015, 12:16:23 PM »
As usual it looks amazing great job Rick .
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