Genoa Salami - Kimber Forum

Kimber


Go Back   Kimber Forum > Off Topic Area > Off-Topic Discussion Forum

Like Tree13Likes
  • 2 Post By montanaResident
  • 4 Post By montanaResident
  • 3 Post By montanaResident
  • 1 Post By JC45
  • 2 Post By montanaResident
  • 1 Post By Chuck43
Reply
 
LinkBack Thread Tools Display Modes
Old 04-22-2016, 06:45 AM   #1
Banned
 
Join Date: Sep 2014
Posts: 2,773
Genoa Salami

A regular feature at the grocery store deli, now being made in the garage.

10lbs is now hanging and with the help of a Sausage Stuffer, the job was a lot easier. More meat per Chub, less waste, easier to do, easier to clean up.

The grinder suffered an accident, but once the replacement part is here, another 10lbs of Salami (Saucisson Sec) will be started, and that should conclude the years Salami creation.

And now for the pictures:
Chuck43 and fifthgear like this.

Last edited by montanaResident; 06-29-2016 at 01:47 PM.
montanaResident is offline   Reply With Quote
Remove Ads
Old 04-22-2016, 06:47 AM   #2
Banned
 
Join Date: Sep 2014
Posts: 2,773
And a couple more.
Chuck43, Dude22, swca and 1 others like this.

Last edited by montanaResident; 06-29-2016 at 01:47 PM.
montanaResident is offline   Reply With Quote
Old 04-22-2016, 06:50 AM   #3
Super Moderator
 
Chuck43's Avatar
 
Join Date: Jul 2013
Location: Northern Illinois
Posts: 32,364
I like the new addition, it looks like a really heavy duty sausage stuffer.
__________________
BOTH POLITICIANS AND DIAPERS NEED TO BE CHANGED OFTEN AND FOR THE SAME REASON!
Chuck43 is offline   Reply With Quote
 
Old 04-22-2016, 06:54 AM   #4
Banned
 
Join Date: Sep 2014
Posts: 2,773
I like it a lot. The metal gears are nice as is the buckle that holds the stuffing tube. Kinda small, but it handles 5lbs perfectly, which is how most of the recipes are calibrated.
Chuck43, Dude22 and Jflytle like this.
montanaResident is offline   Reply With Quote
Old 04-22-2016, 07:08 AM   #5
Senior Member
 
JC45's Avatar
 
Join Date: Dec 2015
Location: Northeast Pa
Posts: 6,024
My Grandmother used to make all kinds of Italian sausage and salami. I wish I learned from her while she was alive. She really knew what she was doing, I remember them hanging from the ceiling in my Grandfather's wine cellar.
montanaResident likes this.
JC45 is offline   Reply With Quote
Old 04-22-2016, 10:27 AM   #6
Senior Member
 
2sharp2's Avatar
 
Join Date: Jan 2014
Location: Chattanooga
Posts: 11,139
Makes my mouth water and stomach growl just looking at the pictures!!
__________________
The Kimber Family

CDP & RCP Ultra's
Classic Carry Pro (Factory Bone Grips)
Custom Two-Tone 45/.460Rowland
Gold Combat Limited Edition
Master Carry Pro
Sapphire Ultra 9mm
SIS Custom, Pro, Ultra
Stainless Ultra Carry 9mm
Stainless Raptor Custom, Pro, Ultra
Super Carry Ultra Plus
TLE Pro (TFS)

84M Longmaster Classic SS .308
SVT 22lr Stainless Fluted Bull Barrel
Kimber Of America 82 Stainless Fluted .22lr
84M Varmint Stainless 204 Ruger
2sharp2 is offline   Reply With Quote
Old 04-22-2016, 10:32 AM   #7
Banned
 
Join Date: Sep 2014
Posts: 2,773
Originally Posted by 2sharp2 View Post
Makes my mouth water and stomach growl just looking at the pictures!!
Tell me about it. The ones from 2 weeks ago are looking very good and the bunch are putting out a tangy scent. I go and look at them several times a day. The weight lose tells me they are about 1/2 way there to completion. Suppose to go slower as they get close, so I figure another 3 or maybe 4 weeks and I'll be in Salami heaven.
2sharp2 and Jflytle like this.
montanaResident is offline   Reply With Quote
Old 04-22-2016, 10:49 AM   #8
Senior Member
 
2sharp2's Avatar
 
Join Date: Jan 2014
Location: Chattanooga
Posts: 11,139
Originally Posted by montanaResident View Post
Tell me about it. The ones from 2 weeks ago are looking very good and the bunch are putting out a tangy scent. I go and look at them several times a day. The weight lose tells me they are about 1/2 way there to completion. Suppose to go slower as they get close, so I figure another 3 or maybe 4 weeks and I'll be in Salami heaven.
Love to try the Salami...if it don't kill you of course!!
__________________
The Kimber Family

CDP & RCP Ultra's
Classic Carry Pro (Factory Bone Grips)
Custom Two-Tone 45/.460Rowland
Gold Combat Limited Edition
Master Carry Pro
Sapphire Ultra 9mm
SIS Custom, Pro, Ultra
Stainless Ultra Carry 9mm
Stainless Raptor Custom, Pro, Ultra
Super Carry Ultra Plus
TLE Pro (TFS)

84M Longmaster Classic SS .308
SVT 22lr Stainless Fluted Bull Barrel
Kimber Of America 82 Stainless Fluted .22lr
84M Varmint Stainless 204 Ruger
2sharp2 is offline   Reply With Quote
Old 04-22-2016, 12:17 PM   #9
Super Moderator
 
Chuck43's Avatar
 
Join Date: Jul 2013
Location: Northern Illinois
Posts: 32,364
The last time I went grocery shopping I stopped by the deli and bought a 2 lb hunk of hard salami because of this thread. It's been 5 days and it's almost gone. I got just enough left for one more samich and I'm fighting the temptation.
montanaResident likes this.
__________________
BOTH POLITICIANS AND DIAPERS NEED TO BE CHANGED OFTEN AND FOR THE SAME REASON!
Chuck43 is offline   Reply With Quote
Old 04-22-2016, 12:27 PM   #10
Banned
 
Join Date: Sep 2014
Posts: 2,773
Originally Posted by 2sharp2 View Post
Love to try the Salami...if it don't kill you of course!!
Indeed.

From my readings the warnings about Botulism are over blown. If I was in Mexico or the Philippine Islands, or some area without clean water and quality meats, then the risk factor would go up and be downright scary.
montanaResident is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Tuscan Salami montanaResident Off-Topic Discussion Forum 31 04-19-2016 07:06 AM
Making Salami, for real this time montanaResident Off-Topic Discussion Forum 19 04-03-2016 07:23 AM
Making Salami Today montanaResident Off-Topic Discussion Forum 22 03-03-2016 03:32 PM