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Jesus de Lyon

post #1 of 6
Thread Starter 

Started a Jesus de Lyon yesterday....8.5lbs and 28" of french salami goodness...into fermentation and then the long wait...

 

post #2 of 6
Now that's a salami! What's the recipe? How long until it's ready?
post #3 of 6
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Now that's a salami! What's the recipe? How long until it's ready?

Thanks...the last one i made took around 5 weeks for reach 40% weightloss. Might be a little longer this time as I'm running the RH in my chamber a little higher.

 

Here's the recipe;

 

80/20 Pork ( I used a fatty pork shoulder..but you should use something leaner and backfat)

0.3% FRM52

0.3% Cure #2

1% Dextrose

0.25% Quatre De Spices (see below)

0.5% White Pepper

0.5% Minced Garlic

10% Spiced Wine Mixture (see below)

2.5% Kosher Salt

1 Beef Bung

Mold 600 Treatment

 

Quatre de Spice

2 Tbs White Pepper

1 Tbs Ground Ginger Powder

1 Tbs Ground Clove Powder

1 Tbs Ground Nutmeg Powder

 

Spiced Wine Mixture

1/2 Onion roughly chopped

5 cloves of garlic

2 cups of white wine

1Tbs Black pepper

 

Simmer until reduced by half

post #4 of 6
Thank you. I'll be hanging out and waiting for the sliced pics!
post #5 of 6
Thread Starter 

Update....

 

 

We'll ...here we are nearly 9 weeks later and just achieving 40% loss;

 

 

It has a great flavor and really nice tang from the fermentation. I'm going to let it continue to dry for a while..i like it a little firmer.

 

Thx for looking.

post #6 of 6
Looking good, congrats.
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