Garlic/Wine Sticks

[NXGHOST]

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]

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

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.

[NXGHOST]

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

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.

[aris]

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

[NXGHOST]

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.

[NXGHOST]

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.