Back from 4 years ! New salami making questions
Posted: Mon Jun 18, 2018 23:18
Hey guys my names phil I`m in Florida I was on this site years ago and lost my username so wouldn`t let me reset password so made another one. I opened a salami business with no knowledge of curing meats. That guy ! Well I`m here again 4 years later and still mad I haven`t conquered my ultimate goal. I followed all the books before this site and came into this site mid cure realizing I did it all wrong. So here I am my 2nd attempt. I have built a new chamber with all the right air settings and humidity. I have a nice locker humidity is on a humidistat with a humidifier and de humidifier also air circulation and fridge temp of 55. The last time was my molds and getting very acidic flavors no meat funk. I used bacteoferm 52 and mood 600 but it never went right. So this time I want to do it right. I`ll be following a recipe from Rihanna again 32 mm casings and using bactoferm frm 52. And 600. I want to do a simple fennel salami.
"3.5 pounds/1590 grams lean pork shoulder butt, cut into large dice"
"1.5 pounds/680 grams pork back fat, cut into large dice
2 ounces/56 grams sea salt
1 teaspoon/7 grams DQ Curing Salt #2
1 tablespoon/6 grams coarsely ground black pepper
1 tablespoon/10 grams dextrose
2 tablespoons/12 grams fennel seeds, toasted and cracked
4 garlic cloves, minced
1/2 cup/125 milliliters chilled dry red wine, such as Chianti
1 tablespoon/10 grams Bactoferm (live starter culture; see Sources, page 267)
2 tablespoons/30 milliliters distilled water
Mold 600 (see page 70 for more information and page 267 for sources) (optional)
Two 18-inch/45-centimeter lengths beef middle, soaked in tepid water for at least 20 minutes and rinsed"
"1. Partially freeze the meat and fat.
2. Grind the pork through a 1/2-inch/12-millimeter (extra-large) die into the bowl of a stand mixer. Grind the fat into the bowl. Add the salt, curing salt, pepper, dextrose, fennel seeds, and garlic and, using the paddle attachment, mix on medium speed, adding the wine as you do so, until the ingredients are well distributed and the meat
is tacky.
3. Dissolve the Bactoferm in the distilled water, add it to the meat, and mix until well dis"
"distributed, another minute or so.
4. Tie one end of each casing using a bubble knot (see page 122). Stuff the sausage into the casings, and tie each one off using another bubble knot. Using a clean needle, sausage pricker, or knife tip, poke holes all over the sausage, especially where there may be air pockets. If you`re using weight to determine doneness, weigh the sausages and record the results.
5. Allow the sausages to incubate for 12 hours in a warm place (ideally 80 degrees F./
27 degrees C. and 80% humidity).
6. Hang the sausages in the drying chamber. If using the mold culture, mist them according to the package instructions. The salami are ready when they have lost about 30 percent of their raw weight, about 3 weeks."
Excerpt From
Salumi: The Craft of Italian Dry Curing
Michael Ruhlman & Brian Polcyn
https://itunes.apple.com/us/book/salumi ... 2149?mt=11
This material may be protected by copyright.
"3.5 pounds/1590 grams lean pork shoulder butt, cut into large dice"
"1.5 pounds/680 grams pork back fat, cut into large dice
2 ounces/56 grams sea salt
1 teaspoon/7 grams DQ Curing Salt #2
1 tablespoon/6 grams coarsely ground black pepper
1 tablespoon/10 grams dextrose
2 tablespoons/12 grams fennel seeds, toasted and cracked
4 garlic cloves, minced
1/2 cup/125 milliliters chilled dry red wine, such as Chianti
1 tablespoon/10 grams Bactoferm (live starter culture; see Sources, page 267)
2 tablespoons/30 milliliters distilled water
Mold 600 (see page 70 for more information and page 267 for sources) (optional)
Two 18-inch/45-centimeter lengths beef middle, soaked in tepid water for at least 20 minutes and rinsed"
"1. Partially freeze the meat and fat.
2. Grind the pork through a 1/2-inch/12-millimeter (extra-large) die into the bowl of a stand mixer. Grind the fat into the bowl. Add the salt, curing salt, pepper, dextrose, fennel seeds, and garlic and, using the paddle attachment, mix on medium speed, adding the wine as you do so, until the ingredients are well distributed and the meat
is tacky.
3. Dissolve the Bactoferm in the distilled water, add it to the meat, and mix until well dis"
"distributed, another minute or so.
4. Tie one end of each casing using a bubble knot (see page 122). Stuff the sausage into the casings, and tie each one off using another bubble knot. Using a clean needle, sausage pricker, or knife tip, poke holes all over the sausage, especially where there may be air pockets. If you`re using weight to determine doneness, weigh the sausages and record the results.
5. Allow the sausages to incubate for 12 hours in a warm place (ideally 80 degrees F./
27 degrees C. and 80% humidity).
6. Hang the sausages in the drying chamber. If using the mold culture, mist them according to the package instructions. The salami are ready when they have lost about 30 percent of their raw weight, about 3 weeks."
Excerpt From
Salumi: The Craft of Italian Dry Curing
Michael Ruhlman & Brian Polcyn
https://itunes.apple.com/us/book/salumi ... 2149?mt=11
This material may be protected by copyright.