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Author Topic: Dry Hard Salami  (Read 1318 times)

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Offline nepas

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Dry Hard Salami
« Reply #-1 on: February 25, 2012, 03:49:06 PM »
Going to do 5 lbs of dry salami with this kits from the SM.

Going with 3 lbs of 90/10 GB and 2 lbs of pork butt with fat. Pork cubes are still frozen and going to get a course grind.

Looks to be a 70-90 dry time


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Offline TentHunteR

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Re: Dry Hard Salami
« on: February 25, 2012, 04:12:35 PM »
Staying tuned...
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Offline nepas

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Re: Dry Hard Salami
« Reply #1 on: February 25, 2012, 06:54:12 PM »
Busy Busy  ;D

2 lbs of course ground poke.



Got the mix and cure all together.



3 lbs of 90/10 GB with the poke, Mix being mixed in by hand.



All mixed no stuff it  :o



Clear protein lined casing ready to stuff.



Ready for the cure fridge.



Before



During





After..........Now I wait


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Offline ACW3

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Re: Dry Hard Salami
« Reply #2 on: February 26, 2012, 06:23:09 PM »
We're all waiting, somewhat patiently...

Art
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Offline nepas

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Re: Dry Hard Salami
« Reply #3 on: February 29, 2012, 11:48:22 PM »
Quote from: ACW3 on February 26, 2012, 06:23:09 PM
We're all waiting, somewhat patiently...

Art

Yeah me to  :o

Its going to be a long wait. You can see how the salami is starting to get darker.
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Offline TMB

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Re: Dry Hard Salami
« Reply #4 on: March 01, 2012, 12:06:15 AM »
Dang Rick, everytime I sign in you have another sausage/links/sticks and God knows what else in casings!  LOL  Great job
« Last Edit: March 01, 2012, 04:45:43 PM by TMB »
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Offline Pam Gould

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Re: Dry Hard Salami
« Reply #5 on: March 01, 2012, 08:24:21 AM »
70 - 90 what? hours..days? I'm still learning here. Do you ever fry up a lil bit to taste it before? I know it will taste different after but was wondering how you do that.  Pam  .☆´¯`•.¸¸. ི♥ྀ.
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Offline nepas

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Re: Dry Hard Salami
« Reply #6 on: March 01, 2012, 12:41:29 PM »
Quote from: Pam Gould on March 01, 2012, 08:24:21 AM
70 - 90 what? hours..days? I'm still learning here. Do you ever fry up a lil bit to taste it before? I know it will taste different after but was wondering how you do that.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

Days....YIKES

I dont fry, it imparts the taste of what your looking for in the smoked sausage.

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