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This is one of my favorite snack sticks. Glad to share it.

Garlic-Wine Sticks, Chris Pace.

7lbs Ground Beef
2lbs Ground Pork
1lb Ground Pork Belly (Bacon)
6 Cloves of Peeled/Minced Garlic
7tsp Salt
2tsp Dextrose
2tsb Italian Seasoning
2tsp Liquid Smoke
2tsp Cure #2
1cp Red Wine (I prefer a sweet wine like a Maria Christina)
1/2cp Fermento (See Note)
1/4cp Teriyaki Sauce

1. Blend Ingredients 4-12 in a blender just enough to mix them up. If using coarse salt such as Kosher (which I do) make sure the salt is dissolved.
2. Pour contents evenly over grinded meat and mix well.
3. Stuff into sheep Casings
4. Incubate 24hrs at 80F/80RH
5. Hang in cold cellar for 7-10days.

NOTE: Depending on which brand Fermento you use, different amounts will have to be added. I am currently finishing up my SausageMaker brand which seems to call for large amounts. I will then move onto www.Stuffers.com�s Fermento which only calls for 1oz per 10lb. I use Fermento instead of Starter cultures because I prefer the Flavor and ease or use/handling.

Oddley wrote:We can't get Fermento products here in the UK. But you bought up an interesting point.

NXGHOST wrote: I use Fermento instead of Starter cultures because I prefer the Flavor and ease or use/handling.

I have been reading lately, that it is very important that the salami develop a white mould, to somewhat nullify the harsh taste of lactic acid, from starter cultures.

I can tell you that the lactic acid is a bit overpowering, when no mould develops.

You can use the starter culture instead then, it will just be less tangy.

When do you know these are ready? Should they still be moist, or should they go completley dry?

aris wrote:When do you know these are ready? Should they still be moist, or should they go completley dry?

I go by personal preference. I wait at least 7 days but I prefer them to be pretty dry so I go to about 10 days.

Just had the first batch of the season. I changed the recipe slightly. I added more salt, and garlic. It was just a borderline too bland.