Salami

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DFitz
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Salami

Post by DFitz »

Another part time hobby of mine

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later.......
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and
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Even later.....
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a little work snack
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Anybody got a cracker?
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Re: Salami

Post by blind drunk »

Crackers? We don't need no stinking crackers.

I'll bring the home made salt and pepper focaccia.

How'd you learn to do all that? Looks amazing.
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Re: Salami

Post by LWTCS »

Wow looks amazing........
Rochchucker sent me some of his. A nice little package size too....it didn't make it into the next day as me and the kids ate till it was gone.
Man you could make the muther of all salami sandwiches with some nice bread and .........
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Re: Salami

Post by LWTCS »

After further examination by my misses and circle meat loving kids.......seems they'd be happy to confirm for you if those peices of meat do indeed taste as good :D as they look.
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Re: Salami

Post by Washashore »

Yum! Are they curing in a fridge?
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DFitz
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Re: Salami

Post by DFitz »

Its a modified freezer turned into a curing chamber. Totally self maintained controlled environment. Humidistat, hygrostat, thermostat, and a forced air vent for circulation and humidity evacuation.

It took a little time to get everything dialed in but once the variables were maintained and it held where it was needed I cleaned up the wiring and filled it with Salamis, hams, lendenspeck and other types of salume. I learned to cure many different hams too. It really isn't all that much different than learning this craft. Lots of reading and once you learn the basics, some experimenting to meet your taste.
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Re: Salami

Post by blind drunk »

Are they fermented?
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Re: Salami

Post by MashHappy »

Those look real nice. I did quite a bit of this back at the CIA (Culinary Institute of America) back in the day. Love the craft.

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Re: Salami

Post by DFitz »

blind drunk wrote:Are they fermented?
Yes, fermented ranging from 80-90% RH @ 80 degrees for two to three days then inoculated with a mould culture to keep the buggers out. They dry age for upwards of three months depending on diameter.

I have a commercial meat slicer to slice everything. Most of it is packaged and stored in the fridge (also a commercial size double door stainless) for anywhere between a few months up to 2 years. I have had Lonzino and Prosciutto stored up to two years and it just got better with time. Makes a hell of a sub.

Here is some pepperoni. I make some fantastic pasta dishes and pizzas you'd kill for with this stuff. The kids liked it so much I started stuffing 36mm collagen casings and drying them for snack sticks.

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qball
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Re: Salami

Post by qball »

Just great. Another hobby that I now want to take up!
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Re: Salami

Post by qball »

I've been reading up on salami and prosciutto all day. Gee thanks!
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Re: Salami

Post by fatman »

Looks reallly yummy but i don't know if i could trust myself with molds?

I'll stick with my smoked sausages.
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Re: Salami

Post by FruitsNNuts »

That is simply beautiful...... Life is good... How did you setup your curing chamber? Is it expensive? Man, you got me interested... Another hobby... :roll:
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Re: Salami

Post by BareKnuckles »

Yall gotta quit doing these things to me!!!!
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Re: Salami

Post by Dan P. »

Looks pretty yum!
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Re: Salami

Post by DFitz »

The curing chamber was set up to obtain a controlled environment in another controlled environment (in my house with central A/C and heating). this equals low humidity, or a humidity lower than 70%. In this manner I could build a unit that was self maintained. It cost around $200 to convert. Not to difficult to build, just some trial and error involved depending on where you set it up. Its important to control the temperature and humidity. Too hot and the sausage can spoil, too much humidity will make bad mold, not enough humidity and dry rim results. (outer casing and sausage drying too much causing the inner portions not to dry properly)

Like any craft it takes practice, and the right equipment. Here's a photo of my sausage table I use to prep the salamis

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Just another hobby.....
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Re: Salami

Post by blind drunk »

Hey Fitz, did you use a book(s) or a website to help you figure out the details?

PS - we'll probably never stop pestering you :wink:
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Re: Salami

Post by DFitz »

Yeah I use both. PM me and I can send you what you need. if your interested.
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Re: Salami

Post by tcsm »

With the sausages looking that good I can just imagine how good your hooch is!! :crazy:
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Re: Salami

Post by Nutmegmooner »

I'm into it too. This was my first Capicolla but you're way beyond me! Fresh sausage, easy peasy. Sometimes I like to count how many ferments I have going at one time. Rum, Soupy (a very local Soprasetta), Bread, Sauerkraut. 4 at once is pretty good for me . Sometimes I'll try cheese...
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Re: Salami

Post by Halfbaked »

I think I am starving. At this point I am thinking I want ham and eggs or maybe pizza or maybe crackers and cheese and goodness. I think that everyone needs to send how to do your favs to me. Better yet send them with samples. Big samples. REAL BIG SAMPLES!!
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Re: Salami

Post by cob »

tcsm thanks a heap for dragin this old thread back up, now i'm outa landjaeger.
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Re: Salami

Post by Bushman »

cob wrote:tcsm thanks a heap for dragin this old thread back up, now i'm outa landjaeger.
My thoughts exactly, waking up to this before breakfast as I usually sit down in the morning check out the forum over a cup of coffee or two but now my stomach's a growling!
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Re: Salami

Post by magicjeep »

That stuff looks awesome. I have a leg of venison curing in my garage since October but you guys have some serious curing going on. As soon as I get some extra cash I'm hoping to turn my garage refrigerator into a curing box.
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Re: Salami

Post by coastershiner »

O wow. For somem didn't realize making fancy salami was a hobby!
Man you got me droolin. What type of meat do you use? I would love to learn more
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Re: Salami

Post by DFitz »

Pork mostly. Beef on some.
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Re: Salami

Post by MichiganCornhusker »

Damn, that stuff looks soooooo good. I've seen this thread pop up a couple times, and each time it gets more difficult to not want to figure out how the hell to do that. Wow. :thumbup:
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Re: Salami

Post by bitter »

NICE! Now I'm hungry!!!!

This is some apple smoked Venison Summer Sauasage I made

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zamo27
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Re: Salami

Post by zamo27 »

any recipes
would you care sharing some recipes or links to your technique
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Re: Salami

Post by Jimbo »

MichiganCornhusker wrote:Damn, that stuff looks soooooo good. I've seen this thread pop up a couple times, and each time it gets more difficult to not want to figure out how the hell to do that. Wow. :thumbup:
You mean you havent bought a sahsidge (Chicago for sausage) maker yet Mr. Too Open to Suggestion? :ebiggrin: Come on man, Im looking forward to some nice home made Michigan venison sausage next time we get together! :moresarcasm:
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