Black Ops Salumi

[BGKYSmoker]

Black Ops.....Just what I call it.

Mix.

Wife is doing the mixing, I said lets use the mixer......nooo

Full mix.

Stuffed into 50mm UMAi. And in the proofer for fermenting at 74*

Pork shoulder 100% 2kg
HC Black seasoning 5% 100g
Pink salt #2 0.25% 5g
Dextrose 0.3% 6g
Bacteria BLC-007 0.022% .44g
Distilled Water 1.5% 34g

 

[kilo charlie]

Looks interesting! In for the finish!

 

[TNJAKE]

Following

 

[tbern]

Will be following along also, looks interesting!

 

[Buckeyedude]

Hitching a ride myself! I really dig these kind of projects!

 

[unclejhim]

Black Ops.....Just what I call it.

Mix.
View attachment 649023

View attachment 649027

Wife is doing the mixing, I said lets use the mixer......nooo

Full mix.
View attachment 649025

Stuffed into 50mm UMAi. And in the proofer for fermenting at 74*
View attachment 649026

Pork shoulder 100% 2kg
HC Black seasoning 5% 100g
Pink salt #2 0.25% 5g
Dextrose 0.3% 6g
Bacteria BLC-007 0.022% .44g
Distilled Water 1.5% 34g

Following.

 

[indaswamp]

Lookin good Rick. Glad to see you back in action. If you don't mind me asking....what is HC Black Seasoning?

 

[Bigtank]

Following I had the same?

 

[BGKYSmoker]

That falls under the Willy Wonka secret clause.....lol

 

[LoydB]

That looks like it's gonna be good. I did a black garlic & squid ink salami, people love it.

 

[BGKYSmoker]

Ready for the fridge time.

Check weights in a week.

 

[Bigtank]

I'm guessing your using Hard Core Carnivore Black seasoning.

 

[cutplug]

Indeed. HC Black is listed in the recipe.
I got a 3 pack of HC and I tasted the RED and it so salty, not sure if I can use it.
Anywho BGKYSmoker I use those tubes as well and really like them.
Very creative way to use the rub.
Good luck on your wait and looking forward to the finish.

 

[BGKYSmoker]

Weigh day.

Looks good, nice firm and smells great just like salumi should.
I'm liking the b-lc-007 fermentation.