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Thread: My first attempt at salami

  1. #1
    Senior Member Devon_Steven's Avatar
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    My first attempt at salami

    Some pictures here:

    https://www.flickr.com/photos/139117...57664421861441

    Started off with a rare-breed (and small) pig's shoulder and a honesuki and ended up with some pretty decent salami.

    Only disappointment has been that some of the fat clumped together and created large lumps of fat.

    Next time I'll use less fat overall (probably 20 per cent) and be sure to mix it with the meat better (a better distribution could be achieved by putting the mixture through a grinder, but my grinder produces a much finer mixture than I would like).


    Here's what I used for anyone who's interested...

    Lean Pork Shoulder 77 %
    Pork Fat 23 %

    The amounts for the following ingredients are written as percentage of the weight of the meat and fat content.

    Sea salt 2.64%
    Cure #2 (Prague Powder #2) 0.15%
    Black Pepper 0.04%
    Red Wine 0.29%
    Garlic 0.0125%
    Dextrose 0.04%
    Sugar 0.04%
    Bactoferm T-SPX Fermentation culture 0.04%


    In addition to the above, some of the salami got crushed fennel at 0.4 per cent and some got whole black pepper at 0.1 per cent (the ones with the pepper corns also got 0.1 per cent ground black pepper in total).

    Reckon I can increase the fennel a little next time.

    --

    The casings are beef runners for the thinner sausages and beef middles for the thicker ones.

    The white mould on the casings was deliberately added; I cultured it from a piece of casing on a commercial salami by putting a piece of mouldy casing in water at 20oC along with some dextrose for a few hours, and then sprayed that solution onto the fresh salami.

    The salami were stored at 20oC for 72 hours to get the fermentation started and then at 12oC for the remaining time. Took 4 to 5 weeks for the thinner ones to reach a 45 to 50 per cent weight loss. I preferred the ones that were closer to 50 per cent weight loss.

    The curing chamber is an old fridge with a digital temperature controller installed that switches the power to the fridge on and off to keep the temperature around your chosen value.

    Altogether a very satisfying experience and I'll be making version 2 shortly!

  2. #2
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    Looks great! Now I'm thinking about trying this.

  3. #3
    Senior Member Devon_Steven's Avatar
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    Quote Originally Posted by mikedtran View Post
    Looks great! Now I'm thinking about trying this.
    Well, this is a very good resource: http://www.meatsandsausages.com/saus...mented-sausage

  4. #4
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    Quote Originally Posted by Devon_Steven View Post
    Well, this is a very good resource: http://www.meatsandsausages.com/saus...mented-sausage
    Awesome thanks for sharing!!!

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    Looks like a beautiful BEAUTIFUL soppressata to me!!
    “The greatest dishes are very simple.” — Auguste Escoffier, the “Emperor of Chefs”

  6. #6
    Senior Member Dardeau's Avatar
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    Looks like you did a lot of things right. It looks better than my first salami for sure.

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    Cool Man! Looks delicious!

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    Senior Member preizzo's Avatar
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    Wow stunning job Steven 😄

  9. #9
    Senior Member preizzo's Avatar
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    This salami looks delicious 😋

  10. #10
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    Well done, looks beautiful. If you grind and keep the meat and fat really cold, like just above frozen that will help with fat clumping. You can put your grinder plates and knives in the freezer. Also you can try using a different cut. I use leg which is very lean and backfat which has a higher melting point than fat on other parts of the pig so it won't smear as much.

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