Well I've been making dry cured sausage for awhile now. And I've been wanting to try to make salami but didn't have the correct casings for it. But in Dec. i got my hands on some hog middles so decide to give it a shot. Also i want to try to ferment this sausage using yogurt instead of bactoferm since i was out of bactoferm. I got to say it worked out really well. This salami has a amazing flavor!!! Now this is a dry cured fermented product it contains DQ #2. But the recipe was very simple just salt, pepper, fresh garlic, a small bit of paprika, dextrose, yogurt and cure #2 . I fermented it at 68-72 degrees for about 48 hours then i cold smoked it for 6 hours. Then it went it to the curing chamber for close to 3 months at 80% humidity. The results are a great amazing tasting salchichon!!!!!
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