The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › Salami Prepping › Salami Prepping
After fermentation i have found that you can hang anyplace where you have a constant temp and some sort of R/H
When i was fixed fast to a house i did have a cure fridge. Been doing this for over 30 years and have found if done right you dont need to spend hundreds of $$ on fancy equip.
Decided to make ginger salami.
My mix items. Minced garlic not shown.
T-SPX Bactoferm mixed with 3T cold distilled water (do not use hot water, it will kill the fermentation agent) I added a small pinch of dextrose to the t-spx. Set aside as this will be the last thing mixed into meat before stuffing.
I ground all the dry except the black pepper, red pepper and garlic.
2 lbs of pork being ground. The zip lock is to keep the splat off the wall 😀
1/2 lb pork fat.
Ready to mix in the dry. Easy mixing by hand just dont overwork and smear the fat.
Ready for the stuffer.
Stuffing tube the wrong way. This will allow air inside the bag or casing.
The right way, bring the meat right to the end of the tube.
This is my 1st time using the DryBags fo salami. I closed the ends (bottoms) in 3 diff ways.
Left is normal straight across seal, Middle across and slight corners, right across and more cornered.
Hanging cabinet is just about perfect fermentation temp of 77*
Will follow with more pics as salami progresses.