Known in Germany as Pfefferbeisser or Kamine Wurst, they are eaten raw after curing a few days at about 90% humidity and 18 celcius, then cold smoked and hung for a week cool. Ready to eat. The Salami has to hang for About 8 days before smoking, then about 45 days curing at 16 celcius. Hardest part is maintaining 85 to 90 percent humidity until they are ready for the smoker; but I nailed in a timer and it’s working great.
by goprinterm
3 Comments
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Nice! Not clear at which stage of process they are in the first pict. And ehen you say “hang for a week” what is the expected weight loss?
Looks awesome OP!