Attack of the killer Genoa

[DangerDan]

I finally got some salamis made. These mammoths wiegh out at 15.5, 13.5 and 9.5lbs.





I'll keep my fingers crossed for positive results post fermentation which will be about 24 hours. When finished and dry, in about 4 months, they should measure out and about 90mm diameter. We'll see how they come out. Hopefully I'll have good sammie salami this spring.

[Fishawn]

HOLLY DangerDanZilla!... Those babies are HUGE....I love Salami.... Did you get any pics of the process for us to see?

for Weight, Diameter, Girth, Length & whatever fits those monsters!

(Insert SUPER HUGE dancing cured Salami icon here).... Kinda like Elvis in his later years.....Not young Elvis

[Capt Dan]

Is Enzyte one of the ingredients?

[Bbqgoddess]

Dan.... Salami king... I don't know how you do it the wait would kill me...

girth :0

[Zeeker]

That is just beautiful man. I'm all teared up. can't wait for the outcome Double D...

[Slanted88]

Wow!...Nice.....the wait!

[Richtee]

Purty stuff! Nice!

[Crewdawg52]

You guys and your sausages................ The Dawgette aint gonna like me very much if I have to go out and get all the items needed to start making those things.

Oh well, been in the "house" before.......

Nice job there DD

[SmokinLee]

They are beauties Dan

[Bassman]

Just waiting for spring to see the inside of those. Looking great so far!

[Gunslinger]

Is Enzyte one of the ingredients?

Maybe kryptonite is their weakness?
Awesome Dan.

[Big Guy]

WoW i got sausage envy
can't wait to see the final product.

[curious aardvark]

I finally got some salamis made.

lol the hams and double meat stuff doesn't count then.

Massive salamis - someone's got to say it: dude you got a big sausage !

[DangerDan]

The Dawgette aint gonna like me very much if I have to go out and get all the items needed to start making those things.

I'm finding making sausage is a lot like fishing... Lotsa money and lotsa time...

I'm sure one could keep they're expenses down using a stuffer grinder and pre-mixed spice packs. I just can't find mixed spices for the wierd stuff that peaks my interest.

[DangerDan]

You know, I always worry when I put all my eggs in one basket and in this case the same held true. All my worries were in vein though as these sausages dispalyed a nice desireable pink color following fermentation. As these were some super megga sized sausages I bumped the fermenting temp down to 80*F and maintained the 90% rh doubling the hold time.



No sooner did I get these nestled into their new home than the exaust fan kicked on.
These suckers will rest peacefully here until hell freezes over if they have to, but probably only a few months.


Until thext week ......the saga continues