What's a good fermented salami to start with?

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What's a good fermented salami to start with?

Post by atcNick » Thu Sep 20, 2012 21:53

My curing/fermenting chamber is just about ready. I'd like to try it out on a fermented salami/sausage that can dry in a relatively short time, say a month or less. Dont want to invest too much time just yet if it's going to end in failure. Any suggestions what I should try out first?
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Post by ssorllih » Fri Sep 21, 2012 01:27

The fermentation and curing of a sausage occurs rather quickly but the drying is rather like drying wood . Small sticks will dry quickly and large sticks take a much longer time. The process can not be rushed. Search the long list here: http://www.wedlinydomowe.com/sausage-recipes/all
for dried sausage and follow the recipe as if your life depended upon . Because it does.
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Post by uwanna61 » Fri Sep 21, 2012 02:03

I would recommend a semi fermented pepperoni like this one. http://www.wedlinydomowe.com/sausage-re ... i-semi-dry

Can be ready in a couple days to a week depending on the Bactofirm used. Good stuff.
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