« previous next »
Pages: [1]   Go Down

Author Topic: Salumi  (Read 5888 times)

Offline 3rensho

  • Hero Member
  • *****
  • Posts: 1,745
Salumi
« on: December 11, 2009, 06:27:16 am »
Two Salami, two Guanciale and a Carne Salata hanging in my constant humidity box.  Salami need one more week and the Carne Salata two more.   (click thumbnails to enlarge)



The Carne Salata unpacked from stocking.  Cured them in 500g pieces.  Dried yield was 375g each (others already packed)



Slicing same in 0.5 mm slices



and spread out of a plate ready to vacuum pack



Gonna have it as an appetizer along with Bresaola and cold smoked salmon that I made earlier for a dinner party tomorrow night.  We have a mix of people coming from Armenia. China, France, Germany, Switzerland and me, the odd American.  I think it will be a hit.
Logged
Somedays you're the pigeon, Somedays you're the statue.

Offline FLBentRider

  • Member Extraordinaire
  • ******
  • Posts: 8,987
    • My Weather conditions
Re: Salumi
« Reply #1 on: December 11, 2009, 06:30:43 am »
That looks really great!

I wish I had the room / time / skills to make a curing box.
Logged
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!

Offline KevinG

  • Member Extraordinaire
  • ******
  • Posts: 3,383
  • Worlds Most Ornery Pig
    • Kevin's Storefront
Re: Salumi
« Reply #2 on: December 11, 2009, 06:31:35 am »
Good looking grub there 3rensho!
Logged
Rodney Dangerfield got his material from watching me.
Learn to hunt deer www.lulu.com/mediabyKevinG

Offline Habanero Smoker

  • Member Extraordinaire
  • ******
  • Posts: 15,337
  • KCBS - Master Certified Barbecue Judge
Re: Salumi
« Reply #3 on: December 11, 2009, 02:20:20 pm »
It looks real good. My salami should be done it a couple of days. Looking at your pictures, I wish they were done today.
Logged


     I
         don't
                   inhale.  ::)

Offline Quarlow

  • Member Extraordinaire
  • ******
  • Posts: 5,946
  • Is Y'all one word or two?
Re: Salumi
« Reply #4 on: December 11, 2009, 03:49:28 pm »
That is some awesome looking Salumi ;) ;) there 3rensho. Very nice job
Logged
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

OBS
BBQ
One Big Easy, plus one in a box.

Offline OU812

  • Member Extraordinaire
  • ******
  • Posts: 11,032
Re: Salumi
« Reply #5 on: December 11, 2009, 03:55:17 pm »
Very nice, very nice. One of these days I'm going to make me a curring box.

Heck with all that metric crap I have no idea what you said about the weights.

Sure looks good though.
Logged

Offline Tenpoint5

  • Member Extraordinaire
  • ******
  • Posts: 11,847
Re: Salumi
« Reply #6 on: December 11, 2009, 09:27:38 pm »
Looks really great 3rensho! Any leftovers?
Logged
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Offline hal4uk

  • Member Extraordinaire
  • ******
  • Posts: 5,123
Re: Salumi
« Reply #7 on: December 11, 2009, 09:43:00 pm »
OU...  There's 28.35g in an ounce.  So, for a 1/4lb, that's 4 ounces or 113.4 grams.

But, double-check me.
I learned that in the 60s, so, I might be off a fragrant milligram or so.
Logged
No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby

Offline Habanero Smoker

  • Member Extraordinaire
  • ******
  • Posts: 15,337
  • KCBS - Master Certified Barbecue Judge
Re: Salumi
« Reply #8 on: December 12, 2009, 01:11:13 am »
Quote from: OU812 on December 11, 2009, 03:55:17 pm
Very nice, very nice. One of these days I'm going to make me a curring box.

Heck with all that metric crap I have no idea what you said about the weights.

Sure looks good though.

There are converter calculators on the recipe site. Look on the tool bar to the right.
Logged


     I
         don't
                   inhale.  ::)

NePaSmoKer

  • Guest
Re: Salumi
« Reply #9 on: December 12, 2009, 10:46:38 am »
3r


That sure does look good.


nepas
Logged

Offline oakville smoker

  • Hero Member
  • *****
  • Posts: 1,007
Re: Salumi
« Reply #10 on: December 14, 2009, 10:27:05 am »
looks good
Did you make that cure box or buy it ready made?
Is it difficult to do ?
Logged
All I wanted to do was slow smoke some ribs.  Another addiction created thanks to the Bradley that requires regular servicing...  But what an addiction to have.  Even better to share here with some of the best people on the planet.

Would you like smoke with that sir ?

Offline 3rensho

  • Hero Member
  • *****
  • Posts: 1,745
Re: Salumi
« Reply #11 on: December 14, 2009, 10:59:12 pm »
I made the cure box.  It's just got a small humidifier, fan and a humidity sensor w/on-off switch built in.  Dead simple.  Temperature stays pretty constant in the cellar.  It's 2.10m tall and about 70cm wide.
Logged
Somedays you're the pigeon, Somedays you're the statue.

Offline Hopefull Romantic

  • Member Extraordinaire
  • ******
  • Posts: 2,200
Re: Salumi
« Reply #12 on: December 14, 2009, 11:40:44 pm »
Very good looking grub 3rensho
Logged
I am not as "think" as you "drunk" I am.

Offline seemore

  • Member Extraordinaire
  • ******
  • Posts: 2,002
Re: Salumi
« Reply #13 on: December 15, 2009, 08:19:06 am »
I bet they are good! 
Logged

Offline 3rensho

  • Hero Member
  • *****
  • Posts: 1,745
Re: Salumi
« Reply #14 on: December 15, 2009, 09:02:16 am »
They are pretty tasty if I do say so my own self.  All of the carne salata, bresaola, smoked salmon and frischkäse (made from well drained yogurt) disappeared before dinner.
Logged
Somedays you're the pigeon, Somedays you're the statue.
Pages: [1]   Go Up
« previous next »