What is the Craziest Salami flavor you've ever made?

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Bob K
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Post by Bob K » Fri Apr 20, 2018 12:03

cajuneric wrote:First thoughts?
You will probably have spoilage issues with the eggs.
I think you are also finding out why traditional fermented sausages don't contain fruits and vegetables.
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Post by cajuneric » Fri Apr 20, 2018 12:46

Good point.


The thought had crossed my mind. Back to the drawing board.....
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Post by Bob K » Fri Apr 20, 2018 12:59

You can use those exotic flavors for fresh sausages...some even contain fish.
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Post by cajuneric » Fri Apr 20, 2018 13:06

Would you guess that they are unedible?
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Post by Bob K » Fri Apr 20, 2018 13:16

I really don't know. I would wait until you cut into one.
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Post by cajuneric » Mon Apr 23, 2018 19:03

Bob
I think I have figured out a way around the spoilage issue with the eggs. Check this out. I finished it yesterday....


https://www.youtube.com/watch?v=57oey5VI4mw


Eric
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Post by Bob K » Mon Apr 23, 2018 20:01

It may work. But a breakfast flavored salami? Speaking of breakfast, instead of your bacon wrapped beef filet if you substituted pork loin for the beef.... you would have a double bacon breakfast delight. Pancetta wrapped around back bacon (a/k/a Canadian bacon). That's a guaranteed hit!!!
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Post by cajuneric » Mon Apr 23, 2018 23:12

Not really breakfast flavored. But Breakfast inspired. Sage, Quail egg yolk, maple syrup. marjoram,, red pepper flakes, clove, salt and pepper.

Still working on formulating a solid recipe.


Now on to the other issue!!!! That's what I'm talking about!!! I just ordered a full slab of belly and an entire pork loin!! It's a done deal. I'll have it curing by tomorrow night!! Thanks Bob for the suggestion!! Very cool indeed!

Stay Tuned


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Post by cajuneric » Mon May 07, 2018 01:08

ok work has been outrageous lately but today I was delighted to have a sample ready of the Kimchi Salami! All the rest of the links are large but this 32-34mm sample came out today. It weighted in at 40% loss and smells amazing. The flavor is actually incredible. There's a slight tangy quality to it and a smokiness that comes from the Korean Pepper flakes. The shrimp and fish additions really gave it a nice umami depth without making it funky! I am loving this Asian inspired salami. I ate it today with a bowl of 3 month old kimchi that we made!! OH BOY!!


Image


As soon as my other ones start to come in I'll report. The mold 600 issue seems to have subsided after a good cleaning and reaplication!! Weird


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Post by Bob K » Mon May 07, 2018 13:30

Looks good Eric!
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Post by redzed » Tue May 08, 2018 15:22

The Kimchi salami looks great! Wonderful colour, evenly dried and good sliceability. You just might be on to something! :grin: Although I would have liked to try it first, I just might have a go at it. I make kimchi a couple of times a year using a spice blend from a local Asian market and the only other thing I add is garlic. I could do the same with the salami.
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Post by cajuneric » Wed May 09, 2018 02:22

As crazy as it sounds it is actually very delicious. I'll post my final recipe as I made a few last minute tweaks. We have a test kitchen of sorts where we can basically act wild and make all sorts of crazy dishes. Many never see the light of day, but every once in a while one comes up and shines as an unexpected new creation.

This salami really blew our minds (especially my wife and that's saying a lot!!). I highly recommend giving it a shot. (At least 3 pounds. You'll wish you made more!!)

As it stands right now this salami is our favorite so far!!

:mrgreen:


:mrgreen: :mrgreen: Eric
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Post by cajuneric » Thu May 10, 2018 20:16

OK Here is the final revision of the Kimchi Recipe

Recipe:

Lean pork 80%
Back fat 20%

Salt 2.5%
Cure 2 .25%
Dextrose .4%
Sugar .4%
White Pepper .2%
Garlic powder .2%
Ginger powder .1%
Onion powder .2%
Gochugaru (Korean red chili flakes) 1%
Gochujuang (Korean fermented chili paste) .5%
Fish sauce 2 tablespoons per 5 pounds
Fermented shrimp paste. 1/4 teaspoon per 5 pounds
Dried chives .1%
Mold 600
Flc starter .025% (hydrated in water 2 Tablespoons of water for every 5 pounds of meat)

Grind chilled meat and fat through 4.5 mm plate
Mix thoroughly while adding seasonings and starter culture
Stuff into casing and coat with Mold 600
Ferment at 80F in 90% Humidity chamber for 24 hours
When pH reaches 4.8 switch to drying chamber and let dry at 55f and 80% humidity till desired weight loss is achieved. (I like 38-40%)

Hope you get a chance to try it..

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Post by cajuneric » Thu May 10, 2018 21:15

Here's the video of Kim Chi Salami... ENJOY


https://www.youtube.com/watch?v=h7yzfhHWA68&t=17s



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Post by cajuneric » Fri May 11, 2018 03:39

OOPs I posted a wacky link.... Sorry for that...


Just an FYI. We are about 2 weeks away from slicing into those other crazy flavors!!!
I can't wait to post the results of the new flavors!!!

Here is the working link to the kim chi video!!

https://www.youtube.com/watch?v=O5cdolH ... e=youtu.be
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