So I'm finally all set up for Dry curing Salami. I thought I would start by Making a nice Salami di Alessanddra Which is better known as Genoa Salami.
So here we go from Start to the Fermenting stage.
The recipe is as follows:
Salami di Alessanddra by Stan Marianski
2.0 kg (4.4 lbs.) pork butt
2.0 kg (4.4 lbs.) beef chuck
1.0 kg (2.2 lbs.) pork back fat (or fat trimmings)
140 g. salt (3%)
12 g. cure #2 (do not use cure #1 in this recipe)
10 g. powdered dextrose (glucose)
15 g. sugar (3%)
15 g. white pepper
0.6 g. (1/4 tspn.) Bactoferm? T-SPX
----- Bactoferm? Mold 600
Optional: Note: To make 5 kg. sausage, about 7 g. of spices and 4 g. of herbs are needed.
120 ml. (1/2 cup) quality red burgundy or other dry red wine (Do not exceed ? cup).
4 parts coriander (spice)
3 parts mace (spice)
2 parts allspice (spice)
1 part fennel (spice)
3 parts marjoram (herb)
1 part thyme (herb)
1 part basil (herb)
Started by Grinding Some Pork Back Fat
(http://i995.photobucket.com/albums/af75/Keymaster_2010/002-97.jpg)
(http://i995.photobucket.com/albums/af75/Keymaster_2010/003-75.jpg)
Then I ground some Pork Loin (used it because i had it in the freezer instead of Pork Butt)
(http://i995.photobucket.com/albums/af75/Keymaster_2010/004-82.jpg)
Then on to the Chuck steak
(http://i995.photobucket.com/albums/af75/Keymaster_2010/005-73.jpg)
Some of the Ingrediants going into the Salami
(http://i995.photobucket.com/albums/af75/Keymaster_2010/007-56.jpg)
(http://i995.photobucket.com/albums/af75/Keymaster_2010/011-25.jpg)
(http://i995.photobucket.com/albums/af75/Keymaster_2010/017-4.jpg)
All mixed up and ready to stuff
(http://i995.photobucket.com/albums/af75/Keymaster_2010/018-14.jpg)
First Salami out of the stuffer today
(http://i995.photobucket.com/albums/af75/Keymaster_2010/019-8.jpg)
And finally hanging in the dry cure cabinet for a 3 day run at 85% RH and about 68? F for the fermenting process
(http://i995.photobucket.com/albums/af75/Keymaster_2010/021-5.jpg)
The weight on the salamis is from left to right A thru D and I am looking for about a 30% weight loss over a 2 to 3 month period.
A= 2 Lb-14.4 oz
B= 2 Lb-15.6 oz
C= 2 Lb-14.2 oz
D= 2 Lb-7.4 oz
I will post pictures periodically of the progress :)
AWESOME
I wanna be like Aaron
👍👍👍
How nice is that!?!
Super job and presentation.
SamuelG
Sent from my iPhone using Tapatalk
This is starting to look like I need more "toys" to be able to make different sausages. I'll have to talk to Nepas about what I need and where I can get it.
Your sausages look great.
Art
Like the scale....ammo, arrows or kitchen?
Serious note, does the bactoferm get mixed in with the rest of the seasonings?
Quote from: DisplacedCoonass on December 22, 2011, 07:05:28 PM
Like the scale....ammo, arrows or kitchen?
Serious note, does the bactoferm get mixed in with the rest of the seasonings?
The directions for the bactoferm are to mix it with distilled water and the cure if it is used. I mixed all the spices, herbs, wine and salt in first then mixed in the bactoferm and cure which made for some cold hands as that meat was all pretty much frozen ;D
Nice looking salami.
My wife told me no more toys for a while :(
Something about I don't use all the ones I have now.
Really nice lookin Key, like to see one of those bad boys sliced...
Looking good Aaron!
Looks good, as soon as I get to winter place (south florida) I'll be doing some dry cure this yr as I didn't do any last yr, I'm really anxious to do something this yr but I only have about a 2- 1/2 month window to do it in, this is what I did last time http://forum.bradleysmoker.com/index.php?topic=14698.msg181032#msg181032
Looks great!
and now the wait begins............ ;)
?Kevin
Aaron, Let me know when it's tasting time.
The meat looks really lean, do you trim all the fat off of it an then add the pork fat?
Quote from: drunknimortal on December 24, 2011, 04:16:10 AM
The meat looks really lean, do you trim all the fat off of it an then add the pork fat?
There was not a whole lot of fat on the chuck I got from Costco, maybe trimmed off a small handful. No trimming on the Pork loin. Purchased back fat separate, Ground with 3/8" plate and folded into the already hand mixed pork and chuck, then stuffed.
On Day five we have some nice mold flora starting to rear its head just as expected :)
(http://i995.photobucket.com/albums/af75/Keymaster_2010/001-124.jpg)
Right on Aaron. Wish I was closer to you when it is time to sample. Maybe by this summer I can get something going like you did. Hard to find a fridge/cooler at the right price. FREE would be good ;D
I AM close enough when it's time to sample...Fall City to Puyallup is definitely less than an hour! Ready, willing and able!
Quote from: devo on December 27, 2011, 12:53:09 PM
Right on Aaron. Wish I was closer to you when it is time to sample. Maybe by this summer I can get something going like you did. Hard to find a fridge/cooler at the right price. FREE would be good ;D
How the heck did I miss this thread? You HAVE to let me know when tasting time is here. Will be following this closely. Looking good!
Nice Aaron! I wish i had the setup to do dry cured sausages
Thanks, Here is a picture I took yesterday on day 9. Only about sixty days to go ;D
(http://i995.photobucket.com/albums/af75/Keymaster_2010/002-99.jpg)
Lookin gooood Aaron!
Cant wait for the money shot.
Yes, I own a brewery in Snoqualmie, and I will bring the beer! He HAS to invite us for the tasting, no?
Quote from: Flyboyandre on December 31, 2011, 08:57:20 PM
How the heck did I miss this thread? You HAVE to let me know when tasting time is here. Will be following this closely. Looking good!
Quote from: anderson5420 on January 01, 2012, 06:06:10 PM
Yes, I own a brewery in Snoqualmie, and I will bring the beer! He HAS to invite us for the tasting, no?
Quote from: Flyboyandre on December 31, 2011, 08:57:20 PM
How the heck did I miss this thread? You HAVE to let me know when tasting time is here. Will be following this closely. Looking good!
Sounds good, Time will tell. I figure they got to get down to about 2 # each for a 30% Aw loss.
No Taste testing on this batch guys :)
I ended up drying my Salami to fast because I chose to use a circulating fan that was more powerful than neccesary. What happens when drying salami if the humidity is not high enough and there is to much air circulation the most inner outside of the casing will form a scab (see the ring) and then not let any more moisture out leaving a hard outer salami and a soft inner salami.
This was a great first time learning experience and I plan on Jumping right back in the saddle soon.
(http://i995.photobucket.com/albums/af75/Keymaster_2010/001-131.jpg)
(http://i995.photobucket.com/albums/af75/Keymaster_2010/002-106.jpg)
(http://i995.photobucket.com/albums/af75/Keymaster_2010/003-80.jpg)
Do you think your power outage had anything to do with it Aaron? I think those would still go good with beer.
Quote from: devo on January 27, 2012, 06:02:26 PM
Do you think your power outage had anything to do with it Aaron? I think those would still go good with beer.
Tequila wouldn't help these things :) the power loss had nothing to do with it. it was my own fault that i tried to use a to high output fan and I should have trusted the humidistat on the controller for the humidifier instead of the $8 digital temp/RH monitor I trusted. Next time they will be perfect, promise ;)
Outstanding
Quote from: Keymaster on January 27, 2012, 06:23:46 PM
Quote from: devo on January 27, 2012, 06:02:26 PM
Do you think your power outage had anything to do with it Aaron? I think those would still go good with beer.
Tequila wouldn't help these things :) the power loss had nothing to do with it. it was my own fault that i tried to use a to high output fan and I should have trusted the humidistat on the controller for the humidifier instead of the $8 digital temp/RH monitor I trusted. Next time they will be perfect, promise ;)
Ok, my phone number is 253-666-2104. Add it to your memory now so i will be the first one you call. Hell, i live a mere stone throw away from you here at Lipoma Firs.
---
I am here: http://maps.google.com/maps?ll=47.088697,-122.279064
I am so jealous...it's so dry and warm here...I don't think I can do it...
Aaron, Don't throw it out. I almost did with the salami you tried at my house, but I turned everything off and forgot about it. Cut into it a couple of weeks ago and was surprised.
With the high humidity around here it's worth a shot.
Quote from: Brewoz on January 28, 2012, 08:30:02 AM
Aaron, Don't throw it out. I almost did with the salami you tried at my house, but I turned everything off and forgot about it. Cut into it a couple of weeks ago and was surprised.
With the high humidity around here it's worth a shot.
Ok, I'll unplug the cabinet and and wait a couple weeks and see what happens. ;D
Ok so im thinking on a smaller humidifier than what i have and no fan.
I'll take some! Superb!
Use them to cook.
SamuelG
Sent from my iPhone using Tapatalk
Quote from: NePaSmoKer on January 28, 2012, 03:33:46 PM
Ok so im thinking on a smaller humidifier than what i have and no fan.
Im going to get a fan like this http://www.amazon.com/Mechatronics-120x120x38mm-Low-Speed-UF12A12-BTL/dp/B000F8W35M/ref=sr_1_8?s=electronics&ie=UTF8&qid=1327842570&sr=1-8
Then wire this in to controll the outlet for the fan http://www.grainger.com/Grainger/DAYTON-Speed-Control-1DGV1?Pid=search
You definately need air circulation just not as much as i had. I think your humidifier is the same size as mine which should be fine.