Author Topic: Salumi  (Read 5080 times)

Offline 3rensho

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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.
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Offline FLBentRider

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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.
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Offline KevinG

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Re: Salumi
« Reply #2 on: December 11, 2009, 06:31:35 am »
Good looking grub there 3rensho!
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Offline Habanero Smoker

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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.


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Offline Quarlow

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Re: Salumi
« Reply #4 on: December 11, 2009, 03:49:28 pm »
That is some awesome looking Salumi ;) ;) there 3rensho. Very nice job
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Offline OU812

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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.

Offline Tenpoint5

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Re: Salumi
« Reply #6 on: December 11, 2009, 09:27:38 pm »
Looks really great 3rensho! Any leftovers?
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Offline hal4uk

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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.
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Offline Habanero Smoker

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Re: Salumi
« Reply #8 on: December 12, 2009, 01:11:13 am »
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.


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


That sure does look good.


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Offline oakville smoker

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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 ?
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Offline 3rensho

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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.
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Offline Hopefull Romantic

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Re: Salumi
« Reply #12 on: December 14, 2009, 11:40:44 pm »
Very good looking grub 3rensho
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Offline seemore

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Re: Salumi
« Reply #13 on: December 15, 2009, 08:19:06 am »
I bet they are good! 

Offline 3rensho

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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 frischk√§se (made from well drained yogurt) disappeared before dinner.
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