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

bratrules

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Jun 7, 2010

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Southern Cali.

• Apr 13, 2013

• #1

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!!

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• bratrules
• Apr 13, 2013

Cold smoking using AMNPS with some oak pellets.

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• bratrules
• Apr 13, 2013

The curing chamber

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• bratrules
• Apr 13, 2013

Chorizo is was almost done!!

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• bratrules
• Apr 13, 2013

Here is the final product!!!

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• bratrules
• Apr 13, 2013

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

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• bratrules
• Apr 13, 2013

 

boykjo

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• Apr 14, 2013

• #2

Man that looks great................

 

moikel

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• Apr 14, 2013

• #3

boykjo said:

Man that looks great................

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What he said! Really clever.

 

couger78

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May 3, 2011

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• Apr 14, 2013

• #4

Nice looking salamis! 

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

Kevin

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

 

xutfuzzy

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• Apr 14, 2013

• #5

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?

 

bratrules

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• Apr 14, 2013

• #6

xutfuzzy said:

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?

Click to expand...

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 http://forum.sausagemaking.org/viewtopic.php?t=6381.

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!! 

 

xutfuzzy

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• Apr 14, 2013

• #7

Interesting...so 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)

2013-03-24 16.09.28.jpg

• xutfuzzy
• Apr 14, 2013

Guanciale (hog jowl)

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• xutfuzzy
• Apr 14, 2013

 

bratrules

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• Apr 14, 2013

• #8

xutfuzzy said:

Interesting...so do you use exchange the bactoferm for yogurt using the same weight?  Or is there a ratio involved?  Or did you just eyeball it? 

Click to expand...

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. 

 

bratrules

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• Apr 14, 2013

• #9

Here is a pic of the chorizo

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• bratrules
• Mar 8, 2013

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• bratrules
• Mar 8, 2013

 

homebrew

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• Apr 15, 2013

• #10

Good lookin sausages! 

 

bratrules

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• May 18, 2013

• #11

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. 
[h1] [/h1]
Here it is fermenting!!!

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• bratrules
• May 18, 2013

Now after a 7 hour cold smoke

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• bratrules
• May 18, 2013

 

boykjo

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• May 19, 2013

• #12

Nice..............

 

bratrules

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• May 19, 2013

• #13

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

 

shannon127

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• May 22, 2013

• #14

Looks pretty damn good to me!  The Lonza looks devine!

 

bratrules

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• May 23, 2013

• #15

They are coming along very nicely 

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• bratrules
• May 23, 2013

 

bratrules

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• Jun 5, 2013

• #16

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

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• bratrules
• Jun 5, 2013

 

Last edited: Jun 5, 2013

roller

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• Jun 6, 2013

• #17

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

 

bratrules

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• Jun 8, 2013

• #18

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 

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• bratrules
• Jun 8, 2013

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• bratrules
• Jun 8, 2013

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• bratrules
• Jun 8, 2013

 

Last edited: Jun 8, 2013

boykjo

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• Jun 9, 2013

• #19

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

 

bratrules

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• Jun 9, 2013

• #20

boykjo said:

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

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