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Shop: Mushroom-Hut Substrate Mix   Myyco.com Isolated Cubensis Liquid Culture For Sale

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Some pics of my fennel salami, chorizo and mini prosciutto * 1
    #24652994 -

This is my winter stash of pork cured meats.



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Re: Some pics of my fennel salami, chorizo and mini prosciutto [Re: Yakooza2017]
    #24658281 -

No details on how you did them?


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Pat The Bunny said:
A punk rock song won't ever change the world, but I can tell you about a couple that changed me.

bodhisatta said:
i recommend common sense and figuring it out.

These are the TEKs I use. They're all as cheap and easy as possible, just like your mom.

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Re: Some pics of my fennel salami, chorizo and mini prosciutto [Re: Yakooza2017]
    #24658530 -

That is soo awesome.    I have been looking into umidry and have been dying to make my own cured meats and salamis. 

Got any recipes or tips to share?


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GabbaDj

FAMM.ORG             

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Re: Some pics of my fennel salami, chorizo and mini prosciutto [Re: 36fuckin5]
    #24695723 -

hi, how are you? sorry for the late reply. salami and cured meats are very simple to make. I make small hams(you can use any part of the pork) that I can cure in only a couple of months instead of waiting a full year for a pork leh ham. other meats can be used such as duck breast, beef, etc. as long as the salt ratio (2.5% to 4%) is right youll never go wrong.
here is the recipe:

Cut pork should and back fat into approx. 1″ cubes
Mix salt, sugar and cure mixture into cubed meat; transfer meat to freezer; freeze until partially—but not completely—frozen
Weigh out spices; combine hot and sweet pimentón and oregano, grind together in spice grinder; reserve garlic
Weigh out white wine; reserve
Mix spice mixture, garlic and starter culture into par-frozen cubed meat
Grind par-frozen meat once through 7–8mm die
Mix thoroughly by hand, incorporating wine; mix until meat becomes sticky, indicating a good bind, and forming a paste; if more bind is needed, meat can be paddled in stand mixer for 20-30 seconds; being careful to not over-mix
Transfer meat paste to stuffer; force down to remove any air pockets
Stuff in mold-soaked casings; tie off ends and segment as desired
Prick the sausage casing evenly to facilitate drying
Weigh each chorizo and record weight (“Green Weight”)
Ferment salami at 65-75°F (18-24°C) in 90% relative humidity; Transfer chorizo to drying chamber; dry at 55–60°F (13-16°C), while maintaining 80-85% relative humidity for first week or two, then 75% humidity for final drying
Dry until at least 35% of green weight is lost; 50% loss is typical for a firmer chorizo.
Ingredients % of Meat weight
Pork Shoulder (85%) + Back Fat (15%) 100%
Sea Salt
2.5%
Insta Cure #2
0.25%
Dextrose (Glucose)
0.4%
Sweet (dulce) Pimentón de la Vera
2.0%
Hot (picante) Pimentón de la Vera
0.5%
Garlic, fresh, minced fine
1.0%
Oregano, dried
0.2%
Dry White Wine
5.0%
30-50mm Beef Middle Casings
N/A

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Re: Some pics of my fennel salami, chorizo and mini prosciutto [Re: Yakooza2017]
    #24761487 -

Beautiful stuff, man!

I really need to start doing this again.

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Re: Some pics of my fennel salami, chorizo and mini prosciutto [Re: Jubnat]
    #24767375 -

:homerdrool:

Awesome looking!


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:hypnotoad:

Edited by MoonFarmer (11/07/17 08:58 PM)

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General Interest > Culinary Arts, Gardening and Brewing
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