Did another 5 lb yesterday. My wife like these.
NOTE: This is a Len Poli recipe so i will not post it here. If you would like to see the recipe please visit his site. Look for Italian style salami sticks.
After rinsing the salt off the sheep casings i soaked them in CWW=Cheap White Wine for 45 mins.
As mentioned above. Please refer to Len's site for the recipe. I mixed 1/4 tsp T-SPX with 1/4 cup cold distilled water and added a pinch of dextrose to the bactoferm, set this aside and mix in LAST before stuffing.
Stuffing. I used up some 19mm smoked collagen casings also.
If you have all the fancy cure equipment, use it. Being in the Motorhome i have found the way around all the equipment and still produce great quality SAFE dry cure.
I made a hanging bare from one side wall to the other. My temps are easily maintained at 84* and R/H in the 70* range.
