Made beef bologna and salami

[Craig Rice]

good looking product

[OleSmokey]

salmonmaster I used Walton’s salami seasoning. I have gotten several great compliments on the taste.

[salmonmaster]

OleSmokey thanks for info! Did you use a binder?

[OleSmokey]

salmonmaster I kind of went out there on the binder for the salami. I used cultured buttermilk powder. It worked well as a binder. I selected it over non-fat dry milk powder hoping to give a little extra something in the taste.

[bocephus]

OleSmokey Did you notice the buttermilk taste?

[OleSmokey]

bocephus There isn’t a buttermilk taste but it didn’t take away from the salami taste. Most binders really shouldn’t have a taste. I like dry milk binders because they bind and leave a better mouth feel. I tried the cultured buttermilk powder because I had it on hand and figured it wouldn’t hurt and maybe add a little tang along with a good mouth feel. It still is a powdered milk.

[cdavis]

OleSmokey man they both look great. Congrats on an awesome job .

[salmonmaster]

OleSmokey yes, very well done!

[chippewa]

OleSmokey both of those look really good! Gonna be a lot of sammiches in the future!!

[processhead]

OleSmokey Nice work.