Salami Cacciatore

Discussion in 'Curing' started by atomicsmoke, Nov 9, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Len Poli's e recipe. Two weeks of drying. About 45% loss.

    Smells like true charcuterie.



    No strings attached
     
    Last edited: Nov 9, 2015
    foamheart likes this.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Eeewww...It's all MOLDY! [​IMG]   Looks great...JJ
     
  3. bentley

    bentley Fire Starter

    atomicsmoke they look wonderful!  Where would you find Len Poli's recipes?
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    First link returned by a "len poli recipes" Google search is his site. Not trying to be a smart a$$ but I am not sure about the forum rules on posting external links.
     
  5. those look amazing!
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thumbs Up . Very good looking sausage.....
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you fellows.

    I tasted it after 2 day fridge rest (to allow moisture to even out). I am not great at putting papillary sensations into words.

    It smells and tastes close to what I had in charcuterie shops. Meaning great. Didn't wash the mold. I like the mushroomy whiff it adds.

    Definitely a treat for me-although this is supposed to be simple snack meat-for hunters. Well, let me tell you, those hunters were a lucky bunch.
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Qview
     
    Last edited by a moderator: Nov 16, 2015
    dirtsailor2003 likes this.
  9. idahopz

    idahopz Smoking Fanatic

    Dang, that sure is a Qview - looks great!
     
    Last edited by a moderator: Nov 16, 2015
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice work! I'd be a happy hunter with that in my day pack!

    POINTS!!!!
     
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Great looking snausages

    DS
     
     
  12. Very nice! Someday......I might get to this level of artistry!
     
  13. Hello Atomic Smoke, you have motivated me. I want to try and make this, it looks fantastic.

    I have a couple of questions for you. 

    1. The recipe discusses some very specific R/H's. How did you maintain a level of 90% in the 85degree smoker?

    2. How did you maintain a R/H of 75% during the drying?

    Your help is very much appreciated.
     
  14. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I used tsp-x culture, fermented in the oven (off) at 24C for 48h. Had a pan with water under the sausage. I am sure the humidity was high enough - the sausages were still wet after 48h.

    I dried them in my cold cellar. I had a humidifier running on and off.
     
  15. Thanks for the details, that's perfect. Do you know what temp your cold cellar sits at? I have a similar area, and it would be so good if it can be used!
     
  16. And, one last question, where do I find the x culture?
     
  17. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I bought it from Butcher packer. But a lot of sausage making suppliers are selling it. There are actually better cultures out there...I just had this one on hand.
     
  18. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    My cold cellar is this time of the year at around 15C.
     
  19. Hi atomicsmoke

    i plan on trying this recipe (scaled to about 10 kg) this week but my question is: why did you dry it all the way to 45% weight loss when the recipe calls for 30%. does it have to do with the amount of water you used to dissolve the culture? The packet usually suggests using about half a cup if i'm not mistaken.
     
  20. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Just personal choice (the 45%). I kept squeezing the sausages in the last days of drying and like the firmness once it got to 45%. You might like 30%.

    I calculate the weight loss of the meat only (water taken out of the equation).
     

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