www.sausagemaking.org

I am looking for some salami recipes that that need cure #2 or drying.
I do have a smoker, however it is a ECB and it's hard to maintain a steady temp. as it uses charcoal.
Please help. Thanks.

My 'turn to' book for things like this would be:

Home Production of Quality Meats and Sausages by Stanley Marianski and Adam Marianski

Some of their recipes are on their website, but you really need the book to get the full background to making safe salami - particularly if air-drying.

HTH

Phil

I think you should research how to set up control of temperature and humidity for dry curing and research fermentation cultures (particularly which ones are available to you) before looking for a recipe. There are recipes for cooked salami, is that what you want?

Thanks. To begin with I think cooked salami is safer. I was wondering though if I could make salami as if I was curing bacon in the fridge?
I will have a look at the website.
Thanks

It seems to me that you're juggling lots of ideas in the air.

Maybe slow down, make one thing, and then when you've mastered that try another.

As a curing project, I would suggest that you start by making a simple bacon.

For sausage - a fresh one.

Phil

I agree with Phil; that's exactly how I started.

That is what I have done. Bacon, sorted, fresh sausage, more or less (apart from my sticky casing problem.

Have a look at UMAi bags, on their Forum and You Tube. This is a good way to start if you have no curing chamber yet.
Obviously you will finish up with a curing chamber but at least you can eat your own salamis for a start.
Good Luck,
Jan.

I have seen some of the videos on youtube. Thanks for the tip!

senorkevin wrote:That is what I have done. Bacon, sorted, fresh sausage, more or less (apart from my sticky casing problem.

My apologies. Of course, we thrive on people posting pictures of their projects...

...It makes all the hard work worthwhile.

Phil