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Hungarian Smoke Salami

post #1 of 8
Thread Starter 

My 2nd attempt at Salami is in the chamber. Fermented 48 hrs at 27 C and 99% RH. Grinding was 100% smoother than last time. Took a minute or so to grind it all. It was nice using an appliance meant for the job. Stuffing was another story. Half way through my caulk gun suffer broke, so I had to switch over to the suffer attachment on the grinder. By this time, I'd say 30 minutes had passed and no doubt some of the smaller fat pieces had begun to get soft. The larger whole pieces maintained there shape, but the links stuffed with the grinder are clearly a lighter color due to the auger pushing the meat through to the suffer. I have a feeling that if I'd started with using the grinders stuffer attachment first, I would have been golden. Ohwell, live and learn. Everything smelled good regardless so. They are now sitting at 12.7 C and the RH will be dropping to around 75% for the remainder of the drying stage. Tonight, I'll be removing half of the batch to cold smoke with apple wood chips and then back into the drying chamber. Some photos for the gallery.

 

 

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 75

 

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 75

 

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 75

 

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 75

post #2 of 8
Thread Starter 

So I cold smoked half the batch of salami with a soldering iron cold smoker and 1 can full lasted about 2 hours and I kept the iron on for the whole time. It might have been able to last longer, but I was satisfied with the level or smell that was coming off of the sausages at this point. They went back into the drying chamber at about the same RH as before. A little youtube video of the cold smoke going:

 

 

post #3 of 8

2 hrs of good smoke is plenty....... Sausage is looking great. Looks like a vertical stuffer will make your life a whole lot easier

post #4 of 8
Thread Starter 

Thanks! Again challenges came, but I'm hoping the final product is good. I definitely need a vertical piston style stuffer. I no longer have one, so I won't be making anymore sausage until I do. 

 

Looks like whole muscle curing is my game for a bit :D

post #5 of 8

Did you use a starter culture?

post #6 of 8
Thread Starter 
Quote:
Originally Posted by Szynka View Post
 

Did you use a starter culture?

 

Technically...yes :police2:

 

I used 6 grams of probiotic powder that contained known bacteria capable of fermenting the sausage in a heavy salt environment. 

post #7 of 8
Quote:
Originally Posted by rgautheir20420 View Post

Technically...yes police2.gif

I used 6 grams of probiotic powder that contained known bacteria capable of fermenting the sausage in a heavy salt environment. 



What culture was that ?? sounds interesting....
post #8 of 8
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post


What culture was that ?? sounds interesting....

 

The probiotic I used was from Walmart and has the following cultures listed as being in the formulation of the probiotic:

 

Lactobacillus acidophilus, Lactobacillus GG, Lactobacillus bulgaricus, Lactobacillus casei Shirota, Bifidobacterium longum, Saccharomyces boulardii, Lactobacillus rhamnosus, and Lactobacillus reuter

 

Understandably more than needed, but it contains a few of the ones needed for fermentation to take place. This is my 2nd round at it and I didn't confirm fermentation with anything this time. But, the 1st time I confirmed that a final PH of 5.0 was achieved before I began the drying stage. Myself and a number of others have since eaten the product and we're all still here :sausage:

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