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First Salami, with Q-View - Page 2

post #21 of 31
Thread Starter 

Still not down to 25% loss yet, but I couldn't wait. Cut into the small chub last weekend to check things out. This happened to be one of the three that I added high temp cheddar.

The numbers are the weight in grams that it started out with, and what it needs to be at, at 75%. This one was still about 410 gr. when I cut into it.


Interior shot.


Tasted like salami. This is my buddy testing some at an open air Mark Knopfler concert that night.


post #22 of 31
That is looking tasty!
post #23 of 31
Well, how does it taste? Don't worry about the amount of weight loss, as long as it tastes good.
post #24 of 31
Thread Starter 

Seems to taste fine. Though I've never had high-temp cheese before, so I'm sure about that.

post #25 of 31
Great looking meat, wish I was there to try some. I‘d bet that would taste especially good with a cold beverage while watching football :-)
post #26 of 31

Great looking salami mneeley.............  I like to use 5% cheese in sausages





post #27 of 31
Thread Starter 

Well gents and ladies, the proof is in the pudding. Five of the chubs? rolls? (What the heck do you call a length of salami?)  reached their goal weight today. I sliced a few inches off of one to test it. The verdict?   :yahoo:


Looks like the time was worth it, and the payoff is sweet! I know I'm biased, but I think this was as good as any hard salami I've ever bought. The perfect balance of sweet meat and salty/peppery spices. Good, firm texture. Looks like store-bought bacon isn't the only thing of the past.


Here are the final shots: As they came out of the wine fridge...


I again wiped them with the water, salt and vinegar mixture, just to be sure, before I sealed.



The first cut is the deepest.




Sliced and paired with a little Colby cheese. In retrospect, a red plate probably wasn't the most photogenic I could have used.




I have two questions for the more knowledgeable:

1. Are they shelf stable, or do they need refrigeration? The instructions didn't say. I put them in the fridge for now, to be on the safe side.

2. And, how long do you think they'll stay good vacuum sealed and in refrigeration?

post #28 of 31

No they are not shelf stable. From experience I refrigerate for up to 3 months vacuum sealed. After that I have found them to get a slick film. Vacuum sealed and in the freezer up to 3 years


From the usda


Cooked and/or Smoked Sausages
Cooked and/or smoked sausages are made of one or more different kinds of chopped or ground meats which have been seasoned, cooked and/or smoked. Meat byproducts may be used. Included in this category are:

  • liverwurst
  • hot dogs
  • bologna
  • knockwurst
  • cooked bratwurst
  • braunschweiger
  • cooked Thuringer
  • cooked salami*

*Cooked Salami (not dry) is made from fresh meats which are cured, stuffed into casings and cooked in a smokehouse at high temperature. It may be air dried for a short time. It has a softer texture than dry and semi-dry sausages and must be refrigerated.


Sausage Storage Chart
Type of Sausage Refrigerator - Unopened Refrigerator - After Opening Freezer
Fresh Sausage, uncooked 1 to 2 days unopened or opened 1 to 2 days unopened or opened 1 to 2 months
Fresh Sausage, after cooking by consumer (not applicable) 3 to 4 days 2 to 3 months
Hard/Dry Sausage Whole, 6 weeks in pantry; indefinitely in refrigerator. 3 weeks 1 to 2 months
Hot Dogs and other Cooked Sausage 2 weeks 7 days 1 to 2 months
Luncheon Meats 2 weeks 3 to 5 days 1 to 2 months
Summer Sausage (Semi-dry) 3 months 3 weeks 1 to 2 months
Last Modified Aug 06, 2013
post #29 of 31
Nice smoke! POINTS!
post #30 of 31
Thread Starter 

Thanks, Boykjo!  

These are about 15" long, so after thinking about it, I'm probably going to slice thin and repackage them into smaller servings. That way I can give some out, and there won't be any waste.

post #31 of 31
Thread Starter 

Ok, the unbiased results are in. Sliced one and passed around to my friends during an impromptu Oktoberfest last Saturday. Both the regular and the cheese got rave reviews. That's very encouraging.

Next up will be some dry-aged coppa, I think.

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