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Dry-Cured Salami - To The End

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  • Dry-Cured Salami - To The End

    Here is a link to the beginning of the process thread... http://www.smoked-meat.com/forum/showthread.php?t=3796




    Last edited by Kingudaroad; 10-03-2009, 11:14 AM.
    Keith

  • #2
    Nice...ain't sayin nothing else....I will CTS!
    Sunset Eagle Aviation
    https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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    • #3
      Finally, the freaking money shot. Yes King looks unbelievable. Kudos and for that... All the best. How did it taste?
      ---------------------------------------------------
      I plan ahead, that way I don't do anything right now.
      ---------------------------------------------------
      KCBS CBJ

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      • #4
        Absolutely beautiful!!! This post has inspired me so much, I have my brother (we'll just call him "Mr. HVAC") designing me a drying chamber specifically for this. He is head of the HVAC crew at a major hospital in the area, and I think he had his hooks in a stainless refer unit from there. Fingers crossed.
        for sure on this. I wish I could give more. Hell, have some virtual money. Awesome, just awesome.


        Tom

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        • #5
          wow............a wet dream via the internet............who woulda thunk !

          POINTS !


          let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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          • #6
            tho............no post since he tasted it............was it good............bad..........or did it kill ya, and thats why you are not posting????????

            LOLOLOL


            let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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            • #7
              Originally posted by Walking Dude View Post
              tho............no post since he tasted it............was it good............bad..........or did it kill ya, and thats why you are not posting????????

              LOLOLOL
              I asked the same thing WD...?
              ---------------------------------------------------
              I plan ahead, that way I don't do anything right now.
              ---------------------------------------------------
              KCBS CBJ

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              • #8
                Still here!! LOL

                The flavor is real good. I will tweak the flavors a little next round, but for an unproven recipe with venison, it is a huge success. It actually can use a bit more drying time, so the other ones should get better.

                Thanks for the kind words and points for sure.

                Cooked with air not with fire.
                Last edited by Kingudaroad; 10-02-2009, 05:53 PM.
                Keith

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                • #9
                  Yeah. He's "ALIVE"...lol
                  Last edited by Zeeker; 10-02-2009, 05:52 PM.
                  ---------------------------------------------------
                  I plan ahead, that way I don't do anything right now.
                  ---------------------------------------------------
                  KCBS CBJ

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                  • #10
                    I wish I could give more. Hell, have some virtual money.
                    Thats the same kind of money the car business is paying right now.
                    Keith

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                    • #11





                      OH MY...... That looks so Awesome!
                      Nice work Keith!
                      sigpic

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                      • #12
                        Originally posted by Kingudaroad View Post
                        Thats the same kind of money the car business is paying right now.


                        Tom

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                        • #13
                          That's one nice looking sausage! I won't show that one to my wife. She's the salami critic. Very seldom find any like in the old country.
                          sigpic
                          Smoke Vault 24

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                          • #14
                            2-22.5'' weber
                            1-18'' weber
                            1 smokey joe
                            22.5'' wsm
                            24'' smoke vault
                            1-outhouse
                            Certified,Smoked Meat Sausage Head
                            Smoked meathead #135

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                            • #15
                              Looks great. Great pics along the way. for the success!
                              KCBS/CBJ #56408

                              "Sticks and stones will break your bones, but words will always teach you." -Shihan

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