Spanish Salchichón Salami

[devo]

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.


Fridge was full so I needed to keep this cool till I was ready for it.


The recipe


Stuffing into beef middles


Putting the netting on




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.

[Mr Walleye]

Your a sausage making machine Devo!

Looks excellent!

Mike

[mikecorn.1]

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!


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[devo]

After a 8 hour cold smoke @ 68°F


Weighed the small one for reference


Getting a little full  :)

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  ;)

[Tenpoint5]

It sure got a nice color to it Don

[devo]

Ya and it smells really fantastic from the nutmeg and now the smoke. I will be very disappointed if this don't turn out.

[Habanero Smoker]

I don't know how it couldn't turn out alright. It looks very good.

[Caneyscud]

Devo, I'd like to be at your house at sampling time - that looks like it will turn out mighty tasty!

[devo]

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  :)

[Mark in Ottawa]

Great looking sausage!

Where did you get the supplies (casings, culture, netting)?

Thanks!

Mark (in Ottawa)

[Mr Walleye]

Excellent Devo!  8)

Mike

[wetzel1977]

Very nice Devo i want to start fermenting soon  i will be getting intouch with you in the future. Nice pics

[devo]

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.

[Saber 4]

That looks fantastic, one day when I grow up I want to learn to make sausage like this.....

[pz]

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.