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

Posted: Fri Mar 16, 2018 17:05
by cajuneric
I am rounding down the first 4 weeks of Salami making. In these 4 weeks I've been contemplating different flavors of Salami and was wondering if anyone out there has ventured outside the realm of traditional.

Here's a few ideas that I was thinking about. I am anticipating in the next few weeks most of these will become a reality..

Blue Cheese Cranberry Walnut Salami
Orange Zest and Fig Salami with a Walnut crust
Sundried tomato and cracked pepper with Italian Herb
Cherry pistachio Salami
Cajun Andouille Salami
Black Garlic and White wine with a cracked pepper crust

A dessert Salami: Baklava Salami (Pistachio, almonds, walnuts, orange zest, and cinnamon wrapped in crispy filo dough and drizzled with a rose water honey syrup) Radical!!!!

Would love to hear about your crazy inventions and obstacles...


Posted: Fri Mar 16, 2018 18:32
by Bob K
If you used real Blue Cheese not sure how the mold would work out.
Two Of Rezded's concoctions that come to mind and have made multiple times.
You should be in the neighborhood for quality ingredients....

Up the heat and use extract , the zest can be gritty...

Posted: Fri Mar 16, 2018 18:47
by cajuneric
Nice!!! I didn't even think of using the sticky stuff!!! I like that he decarboxylized his herb.

I thought about the same thing with blue cheese. Penicillium roqueforti might die off encased in the sausage and leave a slimy mess or it might give the sausage blue streaks...

I just got some Sodium Erytorbate. I thought that this might help in the discoloration a bit when adding some of these ingredients..

Posted: Fri Mar 16, 2018 19:27
by Bob K
The Sodium Erythorbate is also a cure excelerant which may or may not have benefits for a long term dry cured product, but I do use it more often on cured and cooked products. Also great for color preservation on many products.

Annatto also adds more of an Orange color to Orange - fennel Salami, and the decarbed herb added to it can make it a unique salami. Panama Orange :cool:

Posted: Fri Mar 16, 2018 19:44
by cajuneric
So that poses a different question. If I use S. Erythorbate will it cure/dry faster? If I am using cure 2 in salami for a 6-8 week dry time will the SE convert the nitrate into nitric acid rendering the cure ineffective or do I have it all wrong...

I see that commercially produced salami uses this ingredient but I guess I don't understand it too well.


Posted: Fri Mar 16, 2018 20:43
by Butterbean
I think using S. Erythorbate would be counterproductive if you are using Cure 2. When thinking of cures I consider Cure 1 something like a BC powder that you want to act fast and Cure 2 is like a Tylenol that you want to give a longer more time released effect. S. Erythorbate would be like supercharging the BC powder so it works faster. Fast is not what you want on a long cured product.

Posted: Fri Mar 16, 2018 20:50
by Kijek
This is an interesting subject, and it seems that few have gone outside the realm. But I like this, especially the Baklava Salami (real radical) but interesting.

Posted: Fri Mar 16, 2018 23:33
by Butterbean
cajuneric wrote:
I see that commercially produced salami uses this ingredient but I guess I don't understand it too well.

I'm not sure but I believe they use it because they are shooting for a real fast cure and acidity drop for their safety hurdle. From a food safety aspect this may be the safest way to make salami but the flavors don't have time to develop so you have a sacrifice.

Posted: Sat Mar 17, 2018 14:42
by Bob K
If you are looking for something different:

A Filetto baciato di ponzone


Posted: Sat Mar 17, 2018 17:00
by cajuneric
Is that a pork tenderloin wrapped in Salami meat?

Posted: Sat Mar 17, 2018 17:15
by Bob K
Yes it is. I have never made one. Looks like a challenge to get cased :smile:

Posted: Sat Mar 17, 2018 23:33
by EAnna
Bob K wrote:A Filetto baciato di ponzone
Good idea; It looks very interesting.

Posted: Thu Apr 05, 2018 05:30
by cajuneric
So I can't wait to share with you the process of this week's labor. I'm going to try and knock out about 8 different flavors of salami. One that I'm very excited about is my homage to Panama. I've only been here 7 years but this place is out of control amazing.

I thought that I could create a salami for the country that has given me so much. I'll call it.

El Salami Boqueteña. I'll include some of the most iconic flavors that Panama has as a country. Think coffe, rum, chocolate, mango, passion fruit, habanero pepper, and the fruit itself from the coffee plant. It has a wonderful and unique taste.

Ill make 10 pounds to see how it comes out but I think that it's going to be off the charts. Once I make it I'll post a recipe with the video!! Let me know what you think


Posted: Thu Apr 05, 2018 06:48
by redzed
I hope that mango and passion fruit will be dry. And I would keep the amounts of the other ingredients on the lower end of the scale.

When I spent a week in Panama 3 years ago, I could not find any good sausages. I was hoping to find a unique Panamanian chorizo but was somewhat disappointed. The best food I had there was ceviche at the Fish Market in Panama City, and we also stumbled on a family restaurant that had a knockout paella. It was so good that we went back the next day for another round.

Posted: Thu Apr 05, 2018 06:50
by Butterbean
Sounds interesting Eric.