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Making salami (or trying to :-) ) - Page 2

post #21 of 31
Thread Starter 

Well, thank you all for all your assistance. I had my brother and nephew over yesterday and told him about the salami and my fear of eating. He was like, heck with it! Let's try it. It was very good! We ate the whole thing and we are all still alive :-). Now, I just have to figure out why the others are not curing. But I have a feeling I will have to toss them and start with a new batch. 

 

Hoyti, I like the idea of adding the bactoferm but somehow, I thought it already had it in the mix. I guess not as it is not frozen. I will add it to my next batch (Bactoferm F-RM-52. Is this what you are talking about?) as well and also add the bactoferm 600.

post #22 of 31
Quote:
Originally Posted by mochosla View Post
 

Well, thank you all for all your assistance. I had my brother and nephew over yesterday and told him about the salami and my fear of eating. He was like, heck with it! Let's try it. It was very good! We ate the whole thing and we are all still alive :-). Now, I just have to figure out why the others are not curing. But I have a feeling I will have to toss them and start with a new batch. 

 

Hoyti, I like the idea of adding the bactoferm but somehow, I thought it already had it in the mix. I guess not as it is not frozen. I will add it to my next batch (Bactoferm F-RM-52. Is this what you are talking about?) as well and also add the bactoferm 600.


I am using the new B-LC-007 bactoferm. It protects against listeria too. Bactoferm™ B-LC-007 is a patented culture blend capable of acidification as well as preventing growth of Listeria. The culture produces pediocin and bavaricin (think of them like a kind of "antibiotics") that keeps Listeria monocytogenes at safe levels by the additional hurdle thrown at it.

post #23 of 31

That new B-LC-007 is amazing stuff...    I'm thinking you will have a perfect product...   2thumbs.gif ..   Get the % weight loss, where the texture is what you are thinking, and have at it....   Don't give any to the neighbors...  You will be inundated with requests for "Old World" salami...

 

Dave

post #24 of 31

Looking good but let it go longer.

 

The air pocket was more than likely from your stuffing tube. Letting the casing forward while stuffing then bring it back tight can cause a pocket.

 

Have fun with it and make back ups for your back ups.

post #25 of 31

Don't mean to hiJack the thread but I weighed mine again today and we are at 43-44% loss so I cut into the test chub. Looks good, tastes out of the park. I think I got this down now. Here are a couple money shots just now. Neighbors are not, repeat not gonna get this private reserve salami.

 

HT

 

 

 

 

 

 

post #26 of 31
Thread Starter 

Looks great! I love the dark color. Is it 100% pork? 

post #27 of 31
Thread Starter 

So I pulled out the remaining salamis I did not think were going to make it as they are squishy and cut into one of them. Well, the color looks fine and it smells just like the one we ate last week. I decided to taste it and the flavor is just fine so I'm putting them in my regular fridge for a couple of weeks and see what happens. Here is a pic. 

 

post #28 of 31
Quote:
Originally Posted by mochosla View Post
 

Looks great! I love the dark color. Is it 100% pork? 


its 60/40 venison to pork

post #29 of 31
Quote:
Originally Posted by mochosla View Post
 

So I pulled out the remaining salamis I did not think were going to make it as they are squishy and cut into one of them. Well, the color looks fine and it smells just like the one we ate last week. I decided to taste it and the flavor is just fine so I'm putting them in my regular fridge for a couple of weeks and see what happens. Here is a pic. 

 


Looks like they tightened up just right. Looks really nice. You did good on this one. I am going to vacc seal mine this weekend and let age in the frig until needed.

 

HT

post #30 of 31
Thread Starter 
Thank you. We had a family get together yesterday and had a couple of the salamis. They were great!
post #31 of 31
Thread Starter 
Yes. All pork.
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