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Old 01-07-2013, 03:23 AM   #1
Packman715
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Oct 2012
, Merrill, WI
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I just made 5 pounds of pepperoni and salami from elk/venision. I am dry aging the salami in the fridge for a few weeks.


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Keg 1: amber ale
Keg 2: Empty :(
Primary Carboy:soon to be an alt beir
Secondary Carboy: Nutella stout
Mead carboys 9gal total: Acerglyn still fermenting since end of April.

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Old 01-08-2013, 03:51 PM   #2
BoomerHarley
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Jun 2012
oakland, ca
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What temp are you aging it at?



 
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Old 01-09-2013, 02:17 AM   #3
Packman715
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Oct 2012
, Merrill, WI
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40 that is the temp I like my beer.
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It is better to be a smart arse than a dumb arse!
Keg 1: amber ale
Keg 2: Empty :(
Primary Carboy:soon to be an alt beir
Secondary Carboy: Nutella stout
Mead carboys 9gal total: Acerglyn still fermenting since end of April.

 
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Old 01-18-2013, 09:42 PM   #4
Huaco
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Dec 2011
Just south of Cow Town, Tx
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Great idea!
What is the funk all over the carboy next to your fridge?

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Old 01-18-2013, 10:02 PM   #5
bratrules
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Oct 2010
socal
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Is that dry cured or cooked salami? from the looks of it i think its cooked! anyway nice multitasker.
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Old 01-18-2013, 10:20 PM   #6
forstmeister
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May 2011
Chicago, IL
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My keezer usually houses a variety of bottled beer and anything from thanksgiving turkey to dozens of eggs or whatever else we have stocked up on. It's really handy actually
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Old 01-18-2013, 10:42 PM   #7
khugs21
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Apr 2010
long island
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carboy looks a little funny lol extreme infection!

 
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Old 01-19-2013, 03:36 AM   #8
Rbeckett
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Dec 2011
Bronson, Fl
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Lookin good on the sausages hangin... Not to be a kill joy, but you should consider putting a chain around that cylinder to keep a possible disaster from happening. I made a few pounds of Greek Loukinikos sausages today and after I smoke them Sunday I plan to put them in my keezer and let them finish ageing and drying at around 55 degrees. I already have a few pounds of Salami/Pepper Jack cheese ageing in there with a slow lager already. Should be an excelent Valentines day if everything works just right......
Wheelchair Bob
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Old 01-19-2013, 06:19 AM   #9
Packman715
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Oct 2012
, Merrill, WI
Posts: 84
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I have carboy that is empty with water vapor in it with temps up and down. winter has been wierd here in northern Wisconsin.

The salami is smoked at about 200 for six hours then hung 1.5 weeks unitil it felt dry. so far impartial review are "when you making more so I can have some".
__________________
It is better to be a smart arse than a dumb arse!
Keg 1: amber ale
Keg 2: Empty :(
Primary Carboy:soon to be an alt beir
Secondary Carboy: Nutella stout
Mead carboys 9gal total: Acerglyn still fermenting since end of April.

 
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Old 01-19-2013, 06:32 AM   #10
Packman715
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Oct 2012
, Merrill, WI
Posts: 84
Liked 7 Times on 5 Posts


Recipie for Salami:

3.5 lbs elk and venison gound fine
1.5 lbs pork ground medium
1 cup dry red wine
3 cloves garlic
2 tbls mustard seed.
1 tbls corse black pepper
1 tsp onion powder.
2 tbls sugar
2 tsp salt.
1/2 tsp pink cure stuff.

stuff in casings and let sit in fridge 24 hours

smoke at 200 to 250 for 6 hours
hang in 40 deg frig for 2 weeks or unil hard to touch.


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It is better to be a smart arse than a dumb arse!
Keg 1: amber ale
Keg 2: Empty :(
Primary Carboy:soon to be an alt beir
Secondary Carboy: Nutella stout
Mead carboys 9gal total: Acerglyn still fermenting since end of April.

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