First Salami, with Q-View

[mneeley490]

Wanted to try something easy for my first time so I bought a Salami kit from High Mountain. I realize this isn't the "real" way of curing, but for a first time, it'll do. 

Started with a 13+ lb. packer brisket. After trimming all the fat and sinew, it came to a measly 8+ lbs.

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• mneeley490
• Aug 24, 2015

Still some trimming to go.

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• mneeley490
• Aug 24, 2015

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• mneeley490
• Aug 24, 2015

Diced in some pork cushion meat and pork fat, plus 2 lbs of ground chuck, for a total of over 16 lbs.

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• mneeley490
• Aug 24, 2015

This little Kitchenaid grinder attachment worked pretty darned well. It'll do until I need a real grinder.

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• mneeley490
• Aug 24, 2015

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• mneeley490
• Aug 24, 2015

Spice and cure packets mixed in.

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• mneeley490
• Aug 24, 2015

Next night, mixed in encapsulated citric acid, and into the LEM stuffer. This particular stick (and 2 others) had high-temp cheddar cheese added.

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• mneeley490
• Aug 24, 2015

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• mneeley490
• Aug 24, 2015

Filled 9 and 3/4 casings.

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• mneeley490
• Aug 24, 2015

Next morning, into the smoker with alder pellets in the AMNPS.

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• mneeley490
• Aug 24, 2015

 I got a late start, and didn't get these in until 11am. The instructions said to start at 120°, then to bump it up 20° every hour until you hit 180°. Then get the IT to 156. This took a lot longer than I thought it would. I pulled them out at almost midnight.

But here is the result:

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• mneeley490
• Aug 24, 2015

They are now in a wine fridge at 55°, with humidity around 70%. Each was weighed in grams, and tagged. Will see how they're doing in a week or two.

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• mneeley490
• Aug 24, 2015

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• mneeley490
• Aug 24, 2015

 

[dirtsailor2003]

I'll be standing by for the finished product!

 

[crazymoon]

MN490, I am  confused but it seems like you are trying to dry cure this product. You have cooked it to a safe IT already so it is  safe to eat now . Dry cures  have  a starter culture to help prevent spoilage in raw meat, your kit probably used cure #1 only.Try your salami as it is ready now.

 

[mneeley490]

 
MN490, I am  confused but it seems like you are trying to dry cure this product. You have cooked it to a safe IT already so it is  safe to eat now . Dry cures  have  a starter culture to help prevent spoilage in raw meat, your kit probably used cure #1 only.Try your salami as it is ready now.

I am following the kit instructions that said to hang in a cool environment until they have lost 25% in weight, after cooking.

 

[tropics]

I'll be watching

 

[dougmays]

Watching also :)

 

[driedstick]

 Yeppers me too 

DS

 

[eh1bbq]

Watching and waiting....

 

[disco]

I'm in!

Disco

 

[crazymoon]

 
I am following the kit instructions that said to hang in a cool environment until they have lost 25% in weight, after cooking.

MN490, sorry sir !

 I deserve it.

 

[mneeley490]

No problem. Here's all I had to go by: http://www.himtnjerky.com/instructions/Instr.Salami.pdf

It isn't as detailed as I would like. I didn't do the 2nd grind, as I wanted a coarser, chunkier meat in the casing. I have no idea what kind of "cure" is used; the package didn't say.

 

[crazymoon]

 
No problem. Here's all I had to go by: http://www.himtnjerky.com/instructions/Instr.Salami.pdf

It isn't as detailed as I would like. I didn't do the 2nd grind, as I wanted a coarser, chunkier meat in the casing. I have no idea what kind of "cure" is used; the package didn't say.

I'm in for the money shot and your take on the texture/taste !

 

[boykjo]

salami's are looking good....

    you did the right thing adding the encapsulated citric acid then stuffing. The directions state

• Add citric acid to the meat mixture and mix well. Run seasoned meat back through the grinder using the coarse or fine blade.

encapsulated citric acid should be processed using heat............If you followed the directions that should have made the meat mushy...... There should be no need to run the smoker over 180. The sausage is already cooked and cured and all that is happening now is its being dried. Same as drying some snack stick in a paper bag in the fridge.... You can lower the humidity.

Cant wait to see how it turns out

Joe

 

[oregon smoker]

You have my undivided attention...

Tom

 

[mneeley490]

 
salami's are looking good....

    you did the right thing adding the encapsulated citric acid then stuffing. The directions state

• Add citric acid to the meat mixture and mix well. Run seasoned meat back through the grinder using the coarse or fine blade.

encapsulated citric acid should be processed using heat............If you followed the directions that should have made the meat mushy...... There should be no need to run the smoker over 180. The sausage is already cooked and cured and all that is happening now is its being dried. Same as drying some snack stick in a paper bag in the fridge.... You can lower the humidity.

Cant wait to see how it turns out

Joe

As to lowering the humidity, tonight I put in about a cup of uncooked rice in a bowl. We'll see if that works. Sure smells good in there!

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• mneeley490
• Aug 26, 2015

Temp went up a little when I opened the door. Humidity has started going down. An hour after I took this pic, it's at 62%

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• mneeley490
• Aug 26, 2015

 

[boykjo]

It is looking good

 

[driedstick]

How they coming along?? 

DS
 

 

[mneeley490]

They look fine, but I've been concerned about mold. The bad kind. Before I put them in the cooler, I did clean it out carefully, first with Lysol, then soap and water. But it still nags at me.

I'm told it's not really necessary, but tonight I wiped them down with a solution of 2 cups of water, 3 T. sea salt, and 1/4 c. of white vinegar. That should keep them safe, I hope.

Weighed them while I was at it. They have lost about 12-15% of their weight so far. Probably need another week or two.

 

[boykjo]

What did the bad mold look like.....white mold is ok. green mold is bad... if you have green/white fuzzy mold you need to re-think eating this...

 

[mneeley490]

 
What did the bad mold look like.....white mold is ok. green mold is bad... if you have green/white fuzzy mold you need to re-think eating this...

I want to reiterate, there was no  mold. I just didn't want to take the chance that some mold might grow. And I don't have the commercial culture to make the white mold on this go round.