Dry Cured Pep and Salami 09 - BBQ Central

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Old 11-06-2009, 07:24 AM   #1
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Dry Cured Pep and Salami 09

I知 making a run to the Meat Depot and picking up the fixings for some dry cured pepperoni and some dry cured salamiI知 also going to make up a batch of Gyro meat. Hopefully this stuff will be done by Xmass.
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Old 11-06-2009, 04:28 PM   #2
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First off where the hell you been?? Second I've been doing quite a bit of reading on the dry cured process and I gotta' tell ya' I'm a little nervous about the whole deal. I'm not sure if I have the right equipment.
Lookin' forward to this thread.
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Old 11-06-2009, 04:33 PM   #3
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He just got released.
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Old 11-06-2009, 06:52 PM   #4
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I'll be buildin a sausage curin box in the not to distand future, I'll post up some picks of the project. But, don't be fraid a dry curin, been done fer a long time an makes some mighty fine sausage!
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Old 11-07-2009, 10:20 AM   #5
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Just got finished making up 10lbs of Salami, 15lbs of Pepperoni, and 5lbs of Gyro meat. The Salami will take 6 weeks to dry cure and the pepperoni a couple of weeks.





Quote:
Originally Posted by Puff
First off where the hell you been?? Second I've been doing quite a bit of reading on the dry cured process and I gotta' tell ya' I'm a little nervous about the whole deal. I'm not sure if I have the right equipment.
Lookin' forward to this thread.
and you are right I don't think your Mangina is the right stuff.
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I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 11-07-2009, 05:04 PM   #6
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Rag you wouldn't happen to have the # to Dave's parole officer would you?
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Old 11-08-2009, 07:48 AM   #7
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I値l check them in a few weeks


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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 11-08-2009, 10:07 AM   #8
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Quote:
Originally Posted by Puff
Rag you wouldn't happen to have the # to Dave's parole officer would you?
His PO is gay and keeping Dave as a private stash. Won't do any good to call.
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Old 11-08-2009, 07:50 PM   #9
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Dave, the large casings....what are they and what size?
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Old 11-08-2009, 08:10 PM   #10
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note to self... innocently drop by Witts house around Xmas...
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Old 11-08-2009, 08:12 PM   #11
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Quote:
Originally Posted by john pen
note to self... innocently drop by Witts house around Xmas...
Who didn't see that coming!
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Old 11-09-2009, 07:02 AM   #12
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Quote:
Originally Posted by Nick Prochilo
Dave, the large casings....what are they and what size?
The large casings are protien coated fiberous salami casings...I don't know what size they are..It didn't say on the thing
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I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 11-09-2009, 08:51 AM   #13
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You know Dave,

If you wanted to quit your regular job, you could have a bright future in selling old school sausage and smoked meats.

Seems to be kind of a dying art.
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Old 11-09-2009, 09:19 AM   #14
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Quote:
Originally Posted by Cliff H.
You know Dave,

If you wanted to quit your regular job, you could have a bright future in selling old school sausage and smoked meats.

Seems to be kind of a dying art.
He has the smoke house for it!

Pigs
BTW, where has oompappy been? He and Nancy make some great Pepperoni too!
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Old 12-19-2009, 10:00 AM   #15
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Re: Dry Cured Pep and Salami 09

The thicker diameter pep is doneI used a Summer Sausage size casing and it took 6 weeks.the finished size after the 1/3 size lost is perfect



Salami still has a ways to go
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 12-19-2009, 10:34 AM   #16
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Re: Dry Cured Pep and Salami 09

Looks great Dave! I can see John Penn in the squad car with the lights on and siren blasting speeding toward your place right now. Hope you have beer for him.

Pigs
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Old 12-19-2009, 10:51 AM   #17
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Re: Dry Cured Pep and Salami 09

That looks great Dave.
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Old 12-19-2009, 11:08 AM   #18
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Re: Dry Cured Pep and Salami 09

I'd eat that!
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