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Salami..

post #1 of 12
Thread Starter 

I made a quick 5lb batch of Salami recently. The recipe is from the book "Charcuterie" by Ruhlman & Polcyn.

 

The only modifications I made was to eliminate the powdered milk and I used Bactoferm LHP. The salumi fermented in a 83* environment until I reached a PH of 4.7.

 

These hung for a little over 3 weeks at 55* with 72-80 R/H.

 

Coming out of the chamber.

 

Sliced shot. 

 

This was absolutely delicious. The Chianti comes through nicely, as does the toasted and crushed fennel seed. 

Thanks for looking. :sausage: 

post #2 of 12

Looks great as always Sam.

post #3 of 12
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Looks great as always Sam.

Thanks Adam. Only one problem....

 

I didn't make enough. :biggrin:

post #4 of 12

That looks awesome.

 

I just received this book last week and have just started reading it. I cannot wait to start making some of the items in it.

post #5 of 12

Sam that looks so good. I do have to agree that you didn't make enough. Oh well that will give you something to do later.

Happy smoken.

David

post #6 of 12
Sam, looks great, Started with 5lbs, what was final wgt.? I am glad I am not into this YET, to many irons in the fire for me already.

Great Job.

DS
post #7 of 12

You're killing me with these posts. I'm feeling frustrated about not getting it done.....like DS sez....to many other irons in da fire at the moment. Still looking for a cheap fridge to start with and cranking out sausage types off my list.....I'll get there...that looks superb....well done.....Willie

post #8 of 12
Thread Starter 
Quote:
Originally Posted by driedstick View Post

Sam, looks great, Started with 5lbs, what was final wgt.? I am glad I am not into this YET, to many irons in the fire for me already.

Great Job.

DS

Thank you DS!

I didn't weigh all of the final chubs, but I would have to guess @3lbs when all said and done.

post #9 of 12
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post
 

You're killing me with these posts. I'm feeling frustrated about not getting it done.....like DS sez....to many other irons in da fire at the moment. Still looking for a cheap fridge to start with and cranking out sausage types off my list.....I'll get there...that looks superb....well done.....Willie

Thanks Willie. This is by far, my favorite recipe to date.

post #10 of 12

This looks absolutely perfect. I doff my cap to you, sam3.

 

Disco

post #11 of 12
Great curing job.... NO case hardening.... perfect interior.... Looks like an expert job to me.....
post #12 of 12
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Great curing job.... NO case hardening.... perfect interior.... Looks like an expert job to me.....

Thanks Dave. Gotta thank the Bactoferm 600 for that. I sprayed them well before fermentation.

Mold was growing pretty good when they were finished fermenting.

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