First time making fermented sausage

ssorllih
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Post by ssorllih » Tue Dec 04, 2012 03:11

Nick, remember that the dog will drink from the hoof prints in the barnyard in preferrence to the watering trough. :shock:
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Post by atcNick » Wed Dec 05, 2012 15:51

ssorllih wrote:Nick, remember that the dog will drink from the hoof prints in the barnyard in preferrence to the watering trough. :shock:
HAHA..yea! But he's still alive, so thats a good sign.
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Post by atcNick » Wed Dec 12, 2012 23:48

Well, I sliced a few pieces of one of the previously cut salamis today. There seems to be improvement. For the first time Im getting an aroma like I would expect with salami. I hope that increases and the mold/ammonia smell decreases. Im at 2 months, 3 days, didnt weigh today. Still not the right texture, in my inexperienced opinion.

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Post by TSMODIE » Thu Dec 13, 2012 00:14

That looks great Nick, I think in a few weeks its going to be perfect, its getting the deep red color and looks firmer too. Did you taste it? you are going to have to sooner or later, when i first tasted mine yesterday, I chased it 2 shots of tequila, to keep the boogie man away,Tim
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Post by atcNick » Thu Dec 13, 2012 01:22

TSMODIE wrote:That looks great Nick, I think in a few weeks its going to be perfect, its getting the deep red color and looks firmer too. Did you taste it? you are going to have to sooner or later, when i first tasted mine yesterday, I chased it 2 shots of tequila, to keep the boogie man away,Tim
Thanks man. Havent tasted it yet. Seems like Im always come to that cross road at the beginning of my work week. Dont want to try it then go to work and get the runs! haha. I'll need to remember to do it at the end of my week.
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Post by crustyo44 » Thu Dec 13, 2012 03:46

Hi Nick,
You are a pussy for not trying your salami before going to work. A simple remedy is: test your salamis, enjoy them than eat a handfull of Norit( refined charcoal) tablets and just go to work.
Not a rear end twitch for 6 or 7 days. Guaranteed!!!!!!!!!
Problem solved.
Cheers Mate,
Jan.
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Post by atcNick » Thu Dec 13, 2012 03:54

crustyo44 wrote:Hi Nick,
You are a pussy for not trying your salami before going to work. A simple remedy is: test your salamis, enjoy them than eat a handfull of Norit( refined charcoal) tablets and just go to work.
Not a rear end twitch for 6 or 7 days. Guaranteed!!!!!!!!!
Problem solved.
Cheers Mate,
Jan.
BWAHAHAHA!!!
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Post by redzed » Thu Dec 13, 2012 08:37

Nick, refrigerate the salami overnight. Find a sharp knife (not the one that are using in the pics), slice the salami diagonally, eat a few slices. I don't believe there is anything wrong with it!
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Post by TSMODIE » Thu Dec 13, 2012 17:56

I am with ya nick, wait for the end of the week, but dont forget the Tequila. My work week starts and ends every day, so I can afford to do it anytime, But I TRULY understand not wanting the trots at work, but your going to have to do it sooner or later. When I first tried my pepperoni, I would not let my wife of any of my grandkids try it until I was alive for 2 days afterwards. Tim
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Post by atcNick » Fri Dec 14, 2012 23:34

2 months, 5 days. I think Im finally going to try some. Took the first one I cut and took whats left of it out of the casing and stuck it in the fridge, wrapped in a paper sack. I'll give it a try tomorrow after work. It looks really good to me and slices nicely.

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Post by ssorllih » Fri Dec 14, 2012 23:54

Looks perfectly good to me.
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Post by Chuckwagon » Sat Dec 15, 2012 06:05

Me too! Good lookin' stuff Nick.
Ross and I will be glad to "test" it for you. :lol:
_____________________________________

Hey Nick, How about thinking back and describing what you learned during the process. I'm sure other beginners (and ol' timers too), would really enjoy hearing your comments now that you've gotten your feet wet on the process. Would you tell us your thoughts about the dry-curing procedure and about the final product? Perhaps include some recommendations for those about to try doing what you did. Thanks pal!

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If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by TSMODIE » Sat Dec 15, 2012 21:15

Now for the big question, DID YOU TASTE IT????
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Post by atcNick » Sun Dec 16, 2012 15:00

I tasted it, and Im still alive! HAHA. It tasted really good. Had a little tang to it too, which I didnt think it would, but I like it. I can taste the fennel and pepper. I dont think Im a big fan of the fennel though. I guess its safe now to feed some to my kids. My wife wont touch the stuff. I guess I shouldnt have let her in on the whole process. She's having a hard time wrapping her brain around that, which is understandable. HAHA, thats ok, more for me.

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Post by atcNick » Sun Dec 16, 2012 23:32

-Nick
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