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GREAT Dry /fermented cure salami. ready to eat final photos.

post #1 of 26
Thread Starter 

I got back from the USA 2 weeks ago straight in a huge turbulence at work  took me 2 weeks to fix it.

this week we got a long weekend in south Africa so it gave me time to do few things.

first i put tip roast sirloin in to a brine with solaryellow Instructions (thanks for the help ) , then i got cure#2  in the USA

so i can do cure salami ,got few pointers from nepas (thanks to you 2) .

Man i got so mach info at the N.FL  gathering wow it was a blast.

back to the thread.

i made 2 type of salami

beef salami  picanto and salami  bastardo.

in the picanto i did not have marsala wine and fennel so i replace them with ouzo biggrin.gif and i add tomato paste.

 

this is the picanto

 

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this is the bastardo

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weighing and in to incubation for 24 hours

 

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now for three to four  weeks of magic

 

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first taste in three weeks


Edited by africanmeat - 5/20/12 at 3:22am
post #2 of 26

Ahron

 

That is awesome. I like them casings to.

 

first.gif

post #3 of 26

Looking good Ahron.

post #4 of 26

Looks awesome.  Always love the dry cure threads!

post #5 of 26

Looking good Ahron

post #6 of 26

Looking good Ahron! I like your wine rack too! icon14.gif

post #7 of 26
Thread Starter 

Thanks guys

I Will post photos as it get ready.

post #8 of 26

Hey Ahron, good work on the dry salami! I like the look of your cases too!

 

Hope it goes well, I really enjoyed the process too.

post #9 of 26
Looking good! I always liked those casings. Dry salami in the wine cellar, that is convenient.
post #10 of 26
Thread Starter 

one week  salami lost 11% of his weight and start building a white mold around

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more to come next week

post #11 of 26
Thread Starter 

Week 2 you can see it shrunk more and it lost 7% weight.

 

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more photos next week

post #12 of 26

looking good Ahron.................icon14.gif

 

Joe

post #13 of 26
Thread Starter 

This is the third week  the salami lost 35%  to 39 %  of its weight .

removed it. it is firm and looks good.

the bastardo got a light Cinnamon flavor and it malts on your tongue.

the picanto got a mild heat to it and also malts on you tongue.

the only problem is there are air pockets and it did not get the white mold around it .

 

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The one on the left is the bastardo and on the right is the picanto

 

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Thanks for Following this thread


Edited by africanmeat - 5/20/12 at 3:24am
post #14 of 26

Looks absolutely delicious!

post #15 of 26

Did you happen to record the temperature and humidity of the room while drying?

post #16 of 26

AHRON

 

first.gif

 

FREAKING AWESOME BUDDY

post #17 of 26
Thread Starter 
Quote:
Originally Posted by Baboy View Post

Did you happen to record the temperature and humidity of the room while drying?

 

 

The tamp was +- 16 to 18 c   humidity 55% to 60%

post #18 of 26
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post

Looks absolutely delicious!

  Thanks

Quote:
Originally Posted by Baboy View Post

Did you happen to record the temperature and humidity of the room while drying?

 

Quote:
Originally Posted by nepas View Post

AHRON

 

first.gif

 

FREAKING AWESOME BUDDY

Thanks still have to solve the problem with the mold

post #19 of 26
Nice Job Ahron
post #20 of 26
Thread Starter 
Quote:
Originally Posted by bmudd14474 View Post

Nice Job Ahron

Thanks 

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