- 6,034 Posts. Joined 3/2010
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Boykjo's salami kickoff to the new year (FINISHED) - Page 3
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Those do look great!
I'm going to be doing the same exact thing this coming Saturday:
Making a 'salami' that is halfway between summer and salami.
My recipe is very similar, but I might add a couple of your ingredients.
I'll be adding a bit of 'encapsulated citric acid' to get the tang instead
You probably know about this, but in case you don't, here is a
little 'trick' we do when we make our summer/salami (I make
about 100# a year of summer/salami; usually 2 different 50# batches).
I usually buy 2.5"x20" or 2.5"x24" casings.
Members of my family did not want to take a whole 20" or 24" stick
out of the freezer and thaw it out. Plus when giving samples away
to friends and rellies, a whole stick was giving away too much and
it didn't look good to give them a cut stick (seemed like it was 'used').
SO now when we make summer/salami, we make 2 chubs from each casing.
I don't like using the 10" or 12" casings because they waste space in the smoker
and 2 10" chub casings costs more than 1 20" casing.
With the 20" casing, you get two 1# chubs. With the 24" casing, you get
two 1.25# chubs.
It's easy to make 2 chubs from one casing:
When stuffing the casing, stop stuffing when there is about 4" of casing left.
Twist that end and tie it off tight with string;
Pinch the middle a bit by wrapping thumb and forefinger around it, and then
twist each end in opposite dirs. The casing will cinch at the pinch point.
Have someone tie a string there and you have 2 chubs.
It does take some experience to figure out exactly how much casing to
leave unstuffed without leaving TOO much unstuffed. 4" is about right tho...
When you cut the chubs apart after smoking, the string comes off easy
and the casing stays 'stuck' 99% closed.
I've used the 1.5 for salami. They harden up the sausage a LITTLE more in the smoker than the 2.5 do, which I like for salami. I'll have to look into doing that for my summer too. Not a bad thought to skinny them up too, and a little firmer isn't a bad thing...
Where do you get 1.5x24" casings? I presume you are using "fibrous" (ie: normal non-edible style)?
The longest I have ever found is 18". I'd love to find some 24" so I could make 2 chubs with each as usual...
No.. Never done cheese with SS. I dont see the point putting cheese in SS. I like a big hunk of cheese on my big hunk of SS on a cracker sandwich
That stuff is long gone... I need to make some more... I have some bactoferm f-lc to get better tang this time so I'm ready
- 2,907 Posts. Joined 8/2014
- Location: NH
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Joe, please let know how the F-LC works for you.
LOL, YES! I have the same answer when people ask me about adding cheese to my summer/salami...
I always answer similarly: If I want cheese with my summer, I add cheese when I eat it. Then everyone
can have their favorite cheese, instead of everyone having to eat the same kind.
I am very interested in using the bactoferm. I am making a batch of salami this coming Saturday, so
might be too late to order online, but I'll check. Currently I am planning to use ECA. I know how to use
that, but was wondering how to use the bactoferm: I know the proper amount to add to the meat after
the first grind when I add my spices, but how long after that do you have to wait to smoke the meat?
Standard 24 hour thing, or longer?
Joe I am going to try to get some meat tonight and give this a whirl this weekend if not next weekend, Never used cultured buttermilk before. you said you wanted more tang, if you was to do this again would you increase the buttermilk? and if so how much??
I am going to double the recipe and make 10lbs just in time for elk camp
Edited by driedstick - 8/13/15 at 3:30pm
I would leave it as is. this stuff was really good..... Dont want to stray you way from something I hadnt tried. As for tang I would want a culture added rather more butter milk or eca.........
My 2 cents