Cascina Salumi

[BGKYSmoker]

AKA: Kitchen salumi.
5 lbs

1 tsp garlic powder
2 tsp fresh course black pepper
3 tsp white pepper
6 tsp salt
1 tsp cure 2
1 tsp dextrose

Mix all the dry together


Later 1/4 tsp F-LC mixed into 2 T distilled water and a pinch of dextrose. Mix in last

Getting meat ready now.

Went with F-LC instead of TSPX.

 

[73saint]

Always up for one of these specialties!

 

[smokerjim]

watching

 

[BGKYSmoker]

Using UMAi as i dont have a cure fridge anymore. Works for me.

I seal the ends of the 50mm UMAi to keep out any wild yeasts or molds.
Sealer is a tad warm so i stop it before the heat gets the bags.

Run a damp paper towel across the seal before taking it off heat seal.

 

[JC in GB]

Are you doing this in your home fridge?

JC

 

[BGKYSmoker]

Are you doing this in your home fridge?

JC

Yes

 

[BGKYSmoker]

Got all the dry being mixed in by hand.

Just added the F-LC. Mixed in by hand.

Pull the meat to the end to eliminate air pockets, i do this not only with UMAi but also collagen, fibrous, colleagen and natural.

Make some small chubs.

Front bar is between 74-82* depending on how hot it is outside.
72 hour ferment.

 

[Wurstmeister]

That Salumi is beautiful! The beauty of your Salumi and the Inkbird sealer convinced me to pull the trigger and purchase the UMAI bags for curing. And if you don't mind, I'll use your recipe as my first cure!

 

[Wurstmeister]

I'm new to curing meats, so this may be very rudimentary. My "fermentation room" is the guest bathroom, where I keep my wine and beer fermenting, sits at 68F. I'm thinking that I'll need to increase the time from 72 hrs. to maybe 80 hrs. to compensate for the lower temp. Does that sound logical or do I need to worry about the -4 deg variance?! Thanks.

 

[HalfSmoked]

Call me when its ready.

Warren

 

[BGKYSmoker]

I'm new to curing meats, so this may be very rudimentary. My "fermentation room" is the guest bathroom, where I keep my wine and beer fermenting, sits at 68F. I'm thinking that I'll need to increase the time from 72 hrs. to maybe 80 hrs. to compensate for the lower temp. Does that sound logical or do I need to worry about the -4 deg variance?! Thanks.

You might need a little warmer for fermenting, around 78-80*
Your temps will be ok, just may take a little longer for fermenting

 

[BGKYSmoker]

Call me when its ready.

Warren

Im looking at around 5 weeks to dry then around 12 weeks for EQ unless it dries faster.

 

[HalfSmoked]

Well I'm due to head south 6th March.

Warren

 

[BGKYSmoker]

That Salumi is beautiful! The beauty of your Salumi and the Inkbird sealer convinced me to pull the trigger and purchase the UMAI bags for curing. And if you don't mind, I'll use your recipe as my first cure!

UMAi bags are very user friendly.

For me they are perfect because we live in a 40' 5th wheel. I gave up all my dry cure fridges when we moved out of a sticks and bricks house.

 

[Wurstmeister]

Thanks for the info and breather. I thought it was a matter of temp/time similar to my beer and wine temps, but dealing with meats I wanted to make sure since they don't make botulism!

 

[BGKYSmoker]

Well I'm due to head south 6th March.

Warren

hope to be ready

 

[HalfSmoked]

Hope I get to come this year I have some new medical issues that needs taken care of.

Warren

 

[BGKYSmoker]

Thanks for the info and breather. I thought it was a matter of temp/time similar to my beer and wine temps, but dealing with meats I wanted to make sure since they don't make botulism!

You will be fine. Just use the F-LC agent. If you cant have a higher temp for fermenting may i suggest Bactoferm B-LC-007 (64-75*)

 

[BGKYSmoker]

Hope I get to come this year I have some new medical issues that needs taken care of.

Warren

Yeah take care of those.

 

[BGKYSmoker]

You really dont need to seal the ends of the bags. I do because here in SW Florida you never know whats in the air with all the swamps around us.