Len Poli Recipe Salami Sticks
Len Poli Recipe Salami Sticks
Got these going, will see how they turn out.
The Mix
The Stuffing, with sheep casings
First 5 lbs. done
10 lbs. getting Incubated for 12 hours or so
The scale said it is ready but I am going to give it a couple more days. The reason behind my decision is the first weight I believe to be off. I really should have waited till it dried some as most of the weight I believe came from surface water. So a couple more days won't hurt.
Well I could not wait any longer. Here they are. Turned out excellent and taste very nice. I would add more hot spices to it next time other than that its a winner in my books.
11 bags of ten
The Mix
The Stuffing, with sheep casings
First 5 lbs. done
10 lbs. getting Incubated for 12 hours or so
The scale said it is ready but I am going to give it a couple more days. The reason behind my decision is the first weight I believe to be off. I really should have waited till it dried some as most of the weight I believe came from surface water. So a couple more days won't hurt.
Well I could not wait any longer. Here they are. Turned out excellent and taste very nice. I would add more hot spices to it next time other than that its a winner in my books.
11 bags of ten
- sawhorseray
- Veteran
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- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
Great stuff Devo, really a nice job. I once tried to use a Len Poli recipe for some Hungarian Kolbacz I made. I had to write the entire recipe down on paper, it would not allow me to even copy and paste it into Word. You'd have thought I was trying to steal money from the guys bank account, not just get a sausage recipe. Anyway, nice work! RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
Devo,
what a fine job you've done with them!
This recipe will be one of the first on my list when I have my curing chamber operational.
Alas, logistics ensure that that will be a project for next year. It's spring here, and I am flat out rebuilding the veggie garden and preparing for the planting. Not even time to make sausages at the moment. (And I ate the last Italian sausages today for lunch!)
Best wishes Ursula
what a fine job you've done with them!
This recipe will be one of the first on my list when I have my curing chamber operational.
Alas, logistics ensure that that will be a project for next year. It's spring here, and I am flat out rebuilding the veggie garden and preparing for the planting. Not even time to make sausages at the moment. (And I ate the last Italian sausages today for lunch!)
Best wishes Ursula
Ray I understand your frustration with trying to copy his PDF files. He has them protected and you would think they all where his idea. I don;t think one man can have so many ideas/recipes and call them his.sawhorseray wrote:Great stuff Devo, really a nice job. I once tried to use a Len Poli recipe for some Hungarian Kolbacz I made. I had to write the entire recipe down on paper, it would not allow me to even copy and paste it into Word. You'd have thought I was trying to steal money from the guys bank account, not just get a sausage recipe. Anyway, nice work! RAY
Thank fully there is a little program I use to convert his PDF files to microsoft word and you can copy, change rewrite the whole dang thing if you want.
Here is a link to the program. Its a portable program and needs no registration.
https://docs.google.com/file/d/0B01hFAD ... sp=sharing
- sawhorseray
- Veteran
- Posts: 1110
- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
Thanks a lot Devo, I've saved that site, it should come in real handy! What I really don't understand about the Poli site is that the guy sets up a site to share recipes, and then makes it a pain-in-the-butt to obtain them. Geez, you'd think he'd found a cure for the common cold. It's just sausage, not rocket science. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
Your welcome Ray
Just a note on his recipes, at least the ones I have tried. You really need to think about the steps in the recipe. He does not offer much help. You really have to be a mind reader with some of the times he has laid out but other than that I enjoy seeing different recipes and than doing my own research on them.
Just a note on his recipes, at least the ones I have tried. You really need to think about the steps in the recipe. He does not offer much help. You really have to be a mind reader with some of the times he has laid out but other than that I enjoy seeing different recipes and than doing my own research on them.
- Chuckwagon
- Veteran
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Devo-
In the first pic of your fermenting/curing chamber there appears to be a humidifier and a heater, what is in the second pic?
Those look great!!!
Seems to me as a beginner at fermented sausages that the short drying time would be a great step between fast fermented sausage like pepperoni and the product that takes longer to cure.
In the first pic of your fermenting/curing chamber there appears to be a humidifier and a heater, what is in the second pic?
Those look great!!!
Seems to me as a beginner at fermented sausages that the short drying time would be a great step between fast fermented sausage like pepperoni and the product that takes longer to cure.
The first picture is when I was incubating the salami. The black ceramic heater is used to get the temp to where i wanted it. The unit beside it is a very strong cool misting shower humidifier to get the R/H up to where I needed.Bob K wrote:Devo-
In the first pic of your fermenting/curing chamber there appears to be a humidifier and a heater, what is in the second pic?
Those look great!!!
Seems to me as a beginner at fermented sausages that the short drying time would be a great step between fast fermented sausage like pepperoni and the product that takes longer to cure.
Now after the incubation period I run a small dehumidifier (the one on the left hand side) and a larger cool misting humidifier (which I did not use). This time of the year the R/H is up around 70-80% and I needed a R/H of 60-65% so my little dehumidifier and a small exhaust fan on the side of the cooler ran all the time trying to bring down the R/H. Its not a big deal to get to 60-65 R/H, it just takes a little longer to dry.
Devo those salami sticks look good enough to eat! Good job!
I have been looking at making them for a while, but I think I will use #32 hog casings. Which culture did you use? I can't quite make it out from the pic. 12 hours fermentation is quite fast, is there much tang in the taste? What were your pH readings? Reason I'm asking is that I did some pepperoni a couple of weeks ago, fast fermented it and it's a bit too sour.
Thanks,
Chris
I have been looking at making them for a while, but I think I will use #32 hog casings. Which culture did you use? I can't quite make it out from the pic. 12 hours fermentation is quite fast, is there much tang in the taste? What were your pH readings? Reason I'm asking is that I did some pepperoni a couple of weeks ago, fast fermented it and it's a bit too sour.
Thanks,
Chris
Bactoferm LHP Dryredzed wrote:Devo those salami sticks look good enough to eat! Good job!
I have been looking at making them for a while, but I think I will use #32 hog casings. Which culture did you use? I can't quite make it out from the pic. 12 hours fermentation is quite fast, is there much tang in the taste? What were your pH readings? Reason I'm asking is that I did some pepperoni a couple of weeks ago, fast fermented it and it's a bit too sour.
Thanks,
Chris