10/15/2022 Starting weights. #1 33.2oz #2 32.5oz #3 33.8oz #4 36.2oz #5 34.8oz 16 days. 27.8=5.4oz or 16.4% 26.9=5.6oz or 17.6% 27.7=6.1oz or 18.3% 29.3=6.9oz or 19.1% 28.6=6.2oz or 17.8% https://i.imgur.com/fTlGKPOh.jpg 28 days. #1 24.9 25% #2 24.1 26% #3 24.9 26.5% #4 26.8 26% #5 25.5 26.5% https...

The thing I liked about the fermento was no need to wait on fermentation. You can mix, pipe, smoke and dry!

I am not sure about home made, but I am pretty sure Slim Jims are shelf stable, that is why they an sit in a 7-11 for 17 years and be OK! Wish I could help you with the culture, but I am not the guy to advise you on that! But thanks for the heads up on the fermento. I have made beef sticks before, b...

I am curious about taste myself. I am not sure what a tangy salami would taste like!

I realize this is normally salt cured and air dried...but my version of a Fresh Calabrese Sausage. Pretty ho hum, to lean. Maybe put it in some Sausage & Peppers with a red Sauce over penne.

Is it normal for moisture loss to stay constant across the entire drying time? if so, i am thinking these might be done in 6 weeks.

A little more data for the future.

21 days.


26.1-7.1 22.3%
25.3-7.2 22.5%
26.2-7.6 22.8%
28.0-8.2 23.0%
26.9-7.9 22.8%

16 days.

27.8=5.4oz or 16.4%
26.9=5.6oz or 17.6%
27.7=6.1oz or 18.3%
29.3=6.9oz or 19.1%
28.6=6.2oz or 17.8%



Starting weights.
#1 33.2oz
#2 32.5oz
#3 33.8oz
#4 36.2oz
#5 34.8oz

Thanks. Can I expect a very sugary salami?

Good looking sausage!

After 10 days 30.3oz., loss of 4.5oz. or 13%. Starting to get frim like I would expect a hard salami to get. Really not sure if it is gonna come out, but I am encouraged.

Would you be able to make something like Fuet using a natural casing in the fridge? Or is low temperature, low humidity curing just for the UAMi bags?

That is some good looking stuff!

There was cure #2 in this, I think for 4900g of meat it came out to 12g. I was under the impression that the T-SPX starter culture was to be mixed with water to activate, and it was not 120ml, it was 4 Tbsp. or roughly a 1/4 cup which I think is about 55ml. The dry milk & amount of dextrose, well th...

I realize this is not a real popular thread, but has anyone here made Fuet? I have decided that is my next project! If one uses a hog casing, is it required (or strongly suggested to use) something like mold 600? And I guess to be more specific about help, is there a specific culture I should use fo...