First batch of Salami

[Albertaed]

https://imgur.com/a/YoUoPg2

During a busy couple of months hunting and butchering a couple of pigs I was able finally start making a few salamis again.I haven’t made anything other than smoked sausages for the past few years so I’ve had to basically start over. Here are a few early attempts at Moose Mettwurst, Ländjager and Saucisdon sec. I have refined some of my cutting and grinding since these pics. For me now it’s all about learning a bit more about the how and why instead of just following recipes.

Hey it looks like I earned my first sausage!

[Albertaed]

Sorry Moose Thuringer. Moose Mettwurst starts tomorrow

[redzed]

All look good Ed. Maybe dry the landjaeger a bit longer. Next time also press it, not only because that's a characteristic of that sausage, but you also would not have the air pockets that we see in the pic. How does the Thuringer taste?

[Albertaed]

Thx.The Thuringer is spot on with PH at 4.8
The other 2 were taken out at just 35%. I still have more which I will dry down to 40ish and take another look.I’ve been thinking of making a press for the ländjager. I see that many press their sopressata as well.

[Albertaed]

I’m wondering if sodium erythorbate would help the color in my Thuringer?

[Albertaed]

I used Mondostart classic upping the temp and dextrose but it still took 30hrs to get to 4.8. I think I may try mondostart 2m or Sp and see if that helps with the color. I’ve ordered Bactoferm TSP and FLC (pricey) . The good thing is I get to eat my experiments.
Although the color doesn’t bother me I give away as much as I eat and I would like it to be presentable. Picky picky