Print Page - Italian Salami

Title: Italian Salami
Post by: Brewoz on November 29, 2011, 10:09:46 AM

First attempt at a fermented salami. Got my refer set up Friday morning.

(http://i825.photobucket.com/albums/zz173/ozlundk/Sausage/DSCN1051.jpg)

Mix with cure# 2 , culture and spices.

(http://i825.photobucket.com/albums/zz173/ozlundk/Sausage/DSCN1047.jpg)

Stuffed

(http://i825.photobucket.com/albums/zz173/ozlundk/Sausage/DSCN1048.jpg)

Hung at 70* 85% humidity

(http://i825.photobucket.com/albums/zz173/ozlundk/Sausage/DSCN1053.jpg)

Day 3, 12 hours before I sprayed them with mold culture. Just a light haze of mold starting to form.

(http://i825.photobucket.com/albums/zz173/ozlundk/Sausage/DSCN1062.jpg)

Now the 30 day wait to dry.

Title: Re: Italian Salami
Post by: Mr Walleye on November 29, 2011, 10:37:24 AM

Brewoz

Oh ya baby! Lookin' good! 8)

Can't wait to see this play out!

Keep us posted.

Mike

Title: Re: Italian Salami
Post by: Keymaster on November 29, 2011, 12:17:12 PM

Lookin real good, I'm almost there with my set up.

Sent from my VM670 using Tapatalk

Title: Re: Italian Salami
Post by: NePaSmoKer on November 29, 2011, 01:53:58 PM

Freaking awesome.

I gotta get busy doing these.

Title: Re: Italian Salami
Post by: micman on November 29, 2011, 02:58:21 PM

brewoz i don't wanna hijack your thread but what are you using to house your dryer, is there a thread to follow on the build of it.

Mick

Title: Italian Salami
Post by: SamuelG on November 29, 2011, 07:52:36 PM

Nice chamber! That's what I need.

Those do look good.

SamuelG

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Title: Re: Italian Salami
Post by: Brewoz on November 29, 2011, 08:50:34 PM

micman, I use a old 2 door soda pop refer. I put an outlet in it and can be controlled with a Ranco controller for heat and one outlet has constant power for the humidifier and circ fan.
Outside temp is 40* to 55* F. Controller is set to 56* so heater inside will come on very little. At this point humidity is high so I stuck a pencil in the door to prop it open.

(http://i825.photobucket.com/albums/zz173/ozlundk/Landjeager/DSCN0770-1.jpg)

Title: Re: Italian Salami
Post by: Habanero Smoker on November 30, 2011, 02:03:53 AM

Nice setup and good looking sausage.

You should cover that glass. During the curing process extended exposure to light can contribute to both the chemical breakdown (discoloration) and microbial spoilage of the product.

Title: Re: Italian Salami
Post by: ExpatCanadian on November 30, 2011, 06:32:56 AM

Looking good! I'm always very interested in other folks dry curing results!

Title: Re: Italian Salami
Post by: Brewoz on November 30, 2011, 08:21:29 AM

Good point Hab Thanks.

Title: Re: Italian Salami
Post by: Brewoz on November 30, 2011, 08:31:30 PM

Day 5 : This is going take forever!

(http://i825.photobucket.com/albums/zz173/ozlundk/Sausage/DSCN1063.jpg)

Title: Re: Italian Salami
Post by: Keymaster on December 01, 2011, 04:32:12 AM

Wow, Thats an agressive mold culture, Grows fast!!! Looking good :)

Title: Re: Italian Salami
Post by: Brewoz on December 10, 2011, 09:09:31 PM

Day 15 Keymaster was over and we sampled, pretty good

(http://i825.photobucket.com/albums/zz173/ozlundk/Sausage/DSCN1079.jpg)

Title: Re: Italian Salami
Post by: micman on December 10, 2011, 10:42:15 PM

looking really Brewoz, wish I was close enough to sample.
Also have a friend who might have a line on one of those pop machines.

Title: Re: Italian Salami
Post by: Keymaster on December 11, 2011, 04:46:41 AM

Yep, Its real good stuff!! Perfect texture, Just the right amount of fat and great flavor.

Title: Re: Italian Salami
Post by: smokeNcanuck on December 11, 2011, 10:06:55 AM

FANTASTIC! I wish I had a cab like that.
Also would LOVE to try some of that, maybe with a pint of your home made beer ;D

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: Brewoz on November 29, 2011, 10:09:46 AM