Had some time today to make 5 lbs. of Spanish Salchichón Salami.
Getting some of my spices together and mixing the T-SPX culture to give it time to wake up. Pork and back fat ground up.
(https://lh4.googleusercontent.com/-Q79jRlI5ssU/UUIhApo_o0I/AAAAAAAAFsw/H11f3I_Rtes/s1024/DSC_0012.JPG)
Fridge was full so I needed to keep this cool till I was ready for it.
(https://lh6.googleusercontent.com/-lU1hVIjv2ec/UUIg4N27oyI/AAAAAAAAFsg/MS4XL3J3d6w/s1024/DSC_0013.JPG)
The recipe
(https://lh5.googleusercontent.com/-lA2zjxaOLbY/UUIhKTip0jI/AAAAAAAAFto/Xc29PPx3QYo/s640/DSC_0014.JPG)
Stuffing into beef middles
(https://lh4.googleusercontent.com/-kIGh-UNh_Oo/UUIhYvCzkKI/AAAAAAAAFtI/fs3XsG9NyGE/s1024/DSC_0015.JPG)
Putting the netting on
(https://lh3.googleusercontent.com/-09jyaU4nmyQ/UUIhWF2AjuI/AAAAAAAAFtA/B9L9bIr7viU/s1024/DSC_0016.JPG)
(https://lh5.googleusercontent.com/-0eAetGoIxP8/UUIheJGKo8I/AAAAAAAAFtQ/3dwAmHkJq7c/s1024/DSC_0017.JPG)
(https://lh4.googleusercontent.com/-ZE--O9CNH4A/UUIhhkkD1vI/AAAAAAAAFtY/UyYNfzPGukY/s1024/DSC_0018.JPG)
These will get 72 hours of 68°F and 90-95%R/H and then get 8 hours of cold smoke before getting weighed and put into the dry cure cabinet.
Your a sausage making machine Devo!
Looks excellent!
Mike
Mad scientist at work. ;) I haven't had salchichón in a long time. Popular stuff in Puerto Rico. With Ritz crackers and a slice of cheese. Mmmmmmm!
Sent from my iPhone 5 using Tapatalk
After a 8 hour cold smoke @ 68°F
(https://lh6.googleusercontent.com/-MuatmgcaYFQ/UUd4LskIzwI/AAAAAAAAFus/PAAo8ruMheM/s1024/DSC_0029.JPG)
Weighed the small one for reference
(https://lh4.googleusercontent.com/-KSrtMYPWz7s/UUd4KsAWYQI/AAAAAAAAFuk/cBPQWJiYwTc/s1024/DSC_0031.JPG)
Getting a little full :)
(https://lh3.googleusercontent.com/-oBZdrHeaivo/UUd4NGmfpJI/AAAAAAAAFu0/8HXDP67szWo/s640/DSC_0032.JPG)
Top shelf, smoked cheese and a bag of garlic from last summer.
Hanging from left to right, Landjager, Spanish Salchichón Salami, Prosciutto & prosciuttina d'oca, an Italian cured goose preparation
I'm thinking around two months for the Salami but I will keep an eye on it almost every day ;)
It sure got a nice color to it Don
Ya and it smells really fantastic from the nutmeg and now the smoke. I will be very disappointed if this don't turn out. (http://profile.ak.fbcdn.net/hprofile-ak-ash3/s160x160/20437_279613738806_7934477_a.jpg)
I don't know how it couldn't turn out alright. It looks very good.
Devo, I'd like to be at your house at sampling time - that looks like it will turn out mighty tasty!
Sampling time has come. They are just under 35% from the starting weight. Just a tad of case hardening. Need to work on that new curing chamber. Going to run higher moistures in it from now on.
The taste was excellent :)
(https://lh4.googleusercontent.com/-kJxcKxSQf9Q/UX7D4Pvt7RI/AAAAAAAAF-s/FB6TNrSIedA/s720/DSC_0094.JPG)
(https://lh5.googleusercontent.com/-eDUtfzKLFE0/UX7D5_aX9HI/AAAAAAAAF-0/cuDIYBX8nxY/s720/DSC_0095.JPG)
Great looking sausage!
Where did you get the supplies (casings, culture, netting)?
Thanks!
Mark (in Ottawa)
Excellent Devo! 8)
Mike
Very nice Devo i want to start fermenting soon i will be getting intouch with you in the future. Nice pics
Running low on the Spanish Salchichón Salami. This has to be the best that I have made for a different taste. If you like trying something different give this one a try.
(https://lh6.googleusercontent.com/-oDtkoagq1c4/UeXhhv_iBmI/AAAAAAAAGbc/qDLzwsNRp00/w835-h553-no/DSC_0057.JPG)
That looks fantastic, one day when I grow up I want to learn to make sausage like this.....
Looks delicious, devo - reminds me of the saucisson we saw in virtually every street market in southern France. I'm sure to try making sausages one of these days as I become more proficient with the smoker.
You guys notice the difference in color from the first post of the meat till now, just goes to show you even with the 30% reduction in weight lose don't mean anything. Its done when its done. :)
Those look excellent Devo! ;)
How much longer did you dry them for?
Mike
almost another 30 days
Very nicely done. I am envious.
Both pictures look great. Nice job Don!
Last plate time to make more
(https://lh3.googleusercontent.com/-v6XKKrjFSu8/UlBPaCR6G4I/AAAAAAAAHQA/hghoaZK6AGw/w835-h553-no/DSC_0199.JPG)
All I want to know is when are you scheduling the Kakabeka Falls Smoke Out so we can come raid your cabinets, that looks awesome! :D
That still looks good Don!
Very good Don. Your sure do some great work.
KC