Quote:
Originally Posted by jmsieglaff
Looks fantastic! Something I could see myself getting into at some point. One question, what do you do with the meat thermometer puncture hole in the sausage? Does that keep it from keeping for a long period? Although if it tastes as good as it looks, a discussion about keeping for a long period is rather pointless.
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Here is the one with the hole in it all trussed up and ready to go on a trip.
What I do is cut them apart remove the string and feathers sticking out.
They are cut right back into the very end of the meat.
I then role out some Glad Wrap and roll the salami up in it and re-tie everything up all nice and tight and apply more string.
As you can see here.
They are then dated and put in a freezer that is at -4F below zero for storage.
Thanks Zana and the rest of you for looking at my salami making enterprise.
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