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Ciauscolo Salami

indaswamp

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I've been wanting to make this one since the first time I saw the recipe. I had to order Vino Cotto first, which is "cooked wine". But the Italians don't refer to it as such, they call it Saba. Took me a lot of digging and asking questions to find out what I was looking for. Anyways, after 2 months searching, I finally found it. And this stuff is the original-straight from Modena, Italy. It is the precursor to Balsamic vinegar production, When Making Balsamic they add white white vinegar to and it is aged for 25-30 years, changing into progressively smaller barrels every 5 years as the balsamic reduces through natural evaporation through the wood.

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This Salami is from the Marche region of Italy. It has many variations, but most are eaten fairly soft when the salami is spreadable like a pate. The old world recipes used offal, which is the reason some recipes are heavily spiced with orange zest, rosemary, garlic and saba. Newer variations use pork belly 60% for spreadability. When I scored the Hamshire pig, I knew Ciauscolo salami would be one of the first salamis I made with the meat. I had quite a bit of both belly and throat trim so I used that and 20% shoulder trim for the salami. Made 6Kg. of salami, stuffed into 50-55mm beef middles. I made them 12" long.

Sorry I did not take more pictures. It was a long day processing 110# of pork and I was just focused on getting this done and going to bed. Here is the lean mixed with the spices, salt, cure #2, starter culture, and Saba along with the second grind of the pork belly through the 3mm plate.
IMG_20210218_212217.jpg


I followed the recipe for Ciauscolo @ meatsandsausagesDOTcom. Recipe said to keep the lean and fat separate. Well, the fat and lean were so cold that getting good distribution was damn near impossible mixing by hand. I had to break out my old Oster and use the blender with dough hooks. Did not have a paddle attachment, luckily, the dough hooks worked surprisingly well and did not overwork the meat, just blended the fat in gently as I folded the meat paste with a rubber spatula.

After stuffing, trussing, picking, and weighing; I put the salami in the fermentation can with an inkbird temp controller and a pan of water @75*F. Salami fermented 29 hours to pH of 5.25. I then put them in the chamber for a day.
Last night, I cold smoked the Ciauscolo with pitmaster choice pellet dust along with some crushed juniper berries, about 2TBSPS. This worked great for getting that juniper smoke smell. I want to try this out and make real black forest ham one day...
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Juniper berry powder in pitmaster's choice pellet dust for cold smoking...
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Here they are after fermenting, 2nd round of cold smoke tonight...
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Last edited:

jcam222

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Pics didn’t load. All sounds amazing. You are the salami whisperer for sure.
 

indaswamp

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That little 245mL bottle of Saba is grape must concentrated down to 1/5 original volume....
 

indaswamp

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Pics didn’t load. All sounds amazing. You are the salami whisperer for sure.
Try and refresh. It is always easier for me to load pics. straight from my phone, but I hate typing from it and dealing with all the damn pop-up adds on a little bity screen. Drives me nuts.
 

SWFLsmkr1

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Thats gunna be good.
 

Fueling Around

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You are the salume king.
No Italian in my lineage unless grandparents somewhere didn't tell the whole story...


That little 245mL bottle of Saba is grape must concentrated down to 1/5 original volume....
I thought "must" was left over grape skins after pressing to produce vinegar?
Reading your description it is soured wine. Did you taste it?
 

indaswamp

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Grape must is just unsweetened fresh pressed grape juice. Yes, I did taste it...sweet, like a syrup, thick, lots of depth of flavor kinda like molasses.
 

indaswamp

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Here they are after round 2 of cold smoke...
IMG_20210221_183237.jpg

doing round 3 tonight, then in the drying chamber to lose 20% weight.
 

indaswamp

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Ciauscolo is finishing up drying. All are at 21-22% weight loss so I will wipe the casings with white wine vinegar and vac seal tonight.
IMG_20210304_132259.jpg


It's like a soft spread bologna...but with the fermented flavor. Good on crustinis.....
 

Mmmm Meat

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Grape must is just unsweetened fresh pressed grape juice. Yes, I did taste it...sweet, like a syrup, thick, lots of depth of flavor kinda like molasses.
Another super looking cure. Spreadables are not my thing, but these look perfect, kind of similar to a Mortadella. After reading a bit more about it, I see that the Ciauscolo salami is also used in pasta dishes, which sounds really good. Nice find on that recipe.

RE: Saba - I think this is a version of Grappa, a common digestivo served throughout Italy, though from your description, it sounds pretty mild. In Sicily the regional stuff was certainly an acquired taste - I never got used to it. I believe it was partially distilled as it had a pretty high alcohol content (like 40%) for a product derived from grape skins. Limoncello was most American's substitute after a nice dinner out.
 

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