Salami
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Re: Salami
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.
I'll bring the home made salt and pepper focaccia.
How'd you learn to do all that? Looks amazing.
I do all my own stunts
Re: Salami
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 .........
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 .........
Trample the injured and hurdle the dead.
Re: Salami
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 as they look.
Trample the injured and hurdle the dead.
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Re: Salami
Yum! Are they curing in a fridge?
"It's hard to argue with the government. Remember, they run the Bureau of Alcohol, Tobacco and Firearms, so they must know a thing or two about satisfying women." --- Scott Adams
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Re: Salami
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.
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
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.
MH
MH
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Re: Salami
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.blind drunk wrote:Are they fermented?
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.
Re: Salami
Just great. Another hobby that I now want to take up!
Re: Salami
I've been reading up on salami and prosciutto all day. Gee thanks!
Re: Salami
Looks reallly yummy but i don't know if i could trust myself with molds?
I'll stick with my smoked sausages.
I'll stick with my smoked sausages.
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Re: Salami
That is simply beautiful...... Life is good... How did you setup your curing chamber? Is it expensive? Man, you got me interested... Another hobby...
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Re: Salami
Yall gotta quit doing these things to me!!!!
Re: Salami
Looks pretty yum!
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Re: Salami
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
Just another hobby.....
Like any craft it takes practice, and the right equipment. Here's a photo of my sausage table I use to prep the salamis
Just another hobby.....
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Re: Salami
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
PS - we'll probably never stop pestering you
I do all my own stunts
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Re: Salami
Yeah I use both. PM me and I can send you what you need. if your interested.
Re: Salami
With the sausages looking that good I can just imagine how good your hooch is!!
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Re: Salami
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
tcsm thanks a heap for dragin this old thread back up, now i'm outa landjaeger.
be water my friend
Re: Salami
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!cob wrote:tcsm thanks a heap for dragin this old thread back up, now i'm outa landjaeger.
Re: Salami
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.
- coastershiner
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Re: Salami
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
Man you got me droolin. What type of meat do you use? I would love to learn more
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Re: Salami
Pork mostly. Beef on some.
- MichiganCornhusker
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Re: Salami
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.
Shouting and shooting, I can't let them catch me...
Re: Salami
NICE! Now I'm hungry!!!!
This is some apple smoked Venison Summer Sauasage I made
B
This is some apple smoked Venison Summer Sauasage I made
B
Re: Salami
any recipes
would you care sharing some recipes or links to your technique
would you care sharing some recipes or links to your technique
Re: Salami
You mean you havent bought a sahsidge (Chicago for sausage) maker yet Mr. Too Open to Suggestion? Come on man, Im looking forward to some nice home made Michigan venison sausage next time we get together!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.
In theory there's no difference between theory and practice. But in practice there is.
My Bourbon and Single Malt recipes. Apple Stuff and Electric Conversion
My Bourbon and Single Malt recipes. Apple Stuff and Electric Conversion