Spanish style salami (salchichon) fermented with yogurt!! With Q view

Discussion in 'Sausage' started by bratrules, Apr 13, 2013.

  1. bratrules

    bratrules Smoking Fanatic

    Well I've been making dry cured sausage for awhile now. And I've been wanting to try to make salami but didn't have the correct casings for it. But in Dec. i got my hands on some hog middles so decide to give it a shot. Also i want to try to ferment this sausage using yogurt instead of bactoferm since i was out of bactoferm. I got to say it worked out really well. This salami has a amazing flavor!!! Now this is a dry cured fermented product it contains DQ #2. But the recipe was very simple just salt, pepper, fresh garlic, a small bit of paprika, dextrose, yogurt and cure #2 . I fermented it at 68-72 degrees for about 48 hours then i cold smoked it for 6 hours. Then it went it to the curing chamber for close to 3 months at 80% humidity. The results are a great amazing tasting salchichon!!!!!

    I also made some chorizos but they were done a lot faster!!

    Cold smoking using AMNPS with some oak pellets.

    The curing chamber

    Chorizo is was almost done!!

    Here is the final product!!!

    Man this stuff is so good i got to get started on a new batch!! Now i know that the yogurt works to ferment.

  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Man that looks great................[​IMG]
  3. moikel

    moikel Master of the Pit OTBS Member

    What he said! Really clever.
  4. couger78

    couger78 Smoking Fanatic

    Nice looking salamis! [​IMG]

    I need to get curing chamber set up so I can begin fermenting. Nice job!


    [adds another item to a long list of things he needs...]
  5. xutfuzzy

    xutfuzzy Meat Mopper OTBS Member

    Now that I have a curing chamber, I am super interested in making salume.  To date, I have only done whole muscle cures as I haven't broken down and purchased the bactoferm.  Can you tell me more about curing with the yogurt?  What are good resources for researching techniques?
  6. bratrules

    bratrules Smoking Fanatic

    I was pretty skeptical about try yogurt to ferment with also. But after reading more about it i decided to give it a shot. Check out this

    I got to say it worked out quite well. I used Greek yogurt but am sure any yogurt with live active cultures will do also i hear that people use butter milk also. 

    And I have yet to do a whole muscle cure. Mainly cause am on a tight budget right now and I don't really have enough to be buying the proper casing for the whole muscle curing. But i really want to give it a try!! 
  7. xutfuzzy

    xutfuzzy Meat Mopper OTBS Member do you use exchange the bactoferm for yogurt using the same weight?  Or is there a ratio involved?  Or did you just eyeball it? 

    By the way, I've been doing whole muscle cures without any casings.  Seems to work just fine.  Here are a few pics:

    Orange-Fennel Lonza (pork loin)

    Guanciale (hog jowl)

  8. bratrules

    bratrules Smoking Fanatic

    I just used a 2 tsp for my whole batch. Since the lactobacillus feeds on the dextrose it really doesn't make matter how much yogurt you use or bactoferm for that matter once the laco is done eating all the sugar the rest of the lacobacillus will just die off. BTW nice whole muscle cures!! Now am tempted to try it without the casing. 
  9. bratrules

    bratrules Smoking Fanatic

    Here is a pic of the chorizo

  10. Good lookin sausages! 
  11. bratrules

    bratrules Smoking Fanatic

    Here is some sausage that am currently curing. I had to put it all in hog casing since i ran out of middles. These are some chorizos and beef and pork salchichon. 


    Here it is fermenting!!!

    Now after a 7 hour cold smoke

  12. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  13. bratrules

    bratrules Smoking Fanatic

    Thanks boykjo i'll make sure to post some pics when its done.
  14. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Looks pretty damn good to me!  The Lonza looks devine!
  15. bratrules

    bratrules Smoking Fanatic

    They are coming along very nicely 

  16. bratrules

    bratrules Smoking Fanatic

    Here is another update pic. They are almost done i think i'll pull them off next week!!

    Last edited: Jun 5, 2013
  17. roller

    roller Smoking Guru SMF Premier Member

    Looks like your doing a bang up job...Sweet !
  18. bratrules

    bratrules Smoking Fanatic

    So i pulled a chorizo out to the curing chamber and man did it come out great!!! I also cleaned it off with a bit of vinegar and olive oil. Just to get the store bought look [​IMG]

    Last edited: Jun 8, 2013
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice work...... Chorizo looks excellent and it looks like you need a bigger curing chamber...........
  20. bratrules

    bratrules Smoking Fanatic

    Thanks! And I wish I had room for a bigger chamber. But for what I consume this small simple setup serves its purpose.

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