Dry Salami

[BGKYSmoker]

Doing 10lbs.

The seasoned/cured meat has been in fridge for 36 hours. Time to mix in the smooth acid blend of Trehalose/ECA.

Mix this in by hand and do in layers this way you get it mixed throughout.

Stuffed and hanging for an hour before the smoker. No smoke with this. Heat need to get between 135-150* for the ECA to start to work.

The Smooth acid blend will make a shelf stable product. Lowers the pH.

Made a dinky one too.

If i can find my tags i will date and weigh them.

 

[BandCollector]

Great looking salami!

"Salami, Salami, Baloney" to you my friend! ( A respectful greeting to the Emperor I once saw in a cartoon when I was a kid) If you could seem now, I am bowing.



John

 

[atomicsmoke]

Nice chubs there. Whats the spice profile? Never tried ECA. I am guessing the texture and taste would be closer to summer sausage than salami.

You won't be refrigerating these (when they are done) will you?

 

[SmokinAl]

Another great one Rick!
Al

 

[BGKYSmoker]

Salami Salami Bolony. Wasnt that Popeye or the 3 stooges?

Any ways let me give you an example of the shelf stable vs hard.

If the tagged chubs are 18oz then to be shelf stable would be 18x.83=14.9 oz or less. (Shelf stable meaning vac sealed for 1-2 months before freezing or when you eat all em)
If you tagged chubs are 18oz then the hard sausage weight would be 18x.70=12.6oz (this would be dry salami)
I would still wrap in paper bag or parchment and keep in fridge.
Hope my math is right.

Your results may vary.

 

[atomicsmoke]

Aha...i assumed shelf stable at room temp.

 

[chopsaw]

3 s

Salami Salami Bolony. Wasnt that Popeye or the 3 stooges?

Any ways let me give you an example of the shelf stable vs hard.

If the tagged chubs are 18oz then to be shelf stable would be 18x.83=14.9 oz or less. (Shelf stable meaning vac sealed for 1-2 months before freezing or when you eat all em)
If you tagged chubs are 18oz then the hard sausage weight would be 18x.70=12.6oz (this would be dry salami)
I would still wrap in paper bag or parchment and keep in fridge.
Hope my math is right.

Your results may vary.

Stooges . Lol.

 

[BGKYSmoker]

Tagged dated and weight taken. All of these are within 1/4oz of each other except the dinky one.
Examples of shelf stable and dry.
Losing 17% of the tagged weight makes it shelf stable.
Losing 30% of the tagged weight makes it dry (hard salami)
NOTE: These were done with a smooth acid blend of Trehalose & ECA which lowers the pH. These are not fermented with a fermentation agent. When the desired weight is achieved these would still need to be in a fridge vac sealed.
Your results may vary.

 

[indaswamp]

Guess I'm going to have to dip my toe in, break down and make some salami. I was never a big fan of it, but I'm comparing it to store bought mass produced stuff I have sampled. I'm sure your stuff rocks rick! Thanks for the clarification on shelf stable vs. hard salami.

 

[BGKYSmoker]

Thanks everyone.

Yeah these days its like i make more dry than smoked sausage unless i get someone who wants SS or Sticks

 

[HalfSmoked]

Awesome again just don't seem to stop. You are going to need a pickup or trailer to haul all this on your vacation trip.

Warren

 

[BGKYSmoker]

Its that time.
Time to check the dry style Salami.

Cut the small one up first, that will tell me.
Taste great. Nice and seasoned with a slight tang at the end. Small one cut up tells me the rest need another week in the fridge.

 

[atomicsmoke]

Looks awesome. Bet it taste the same.

 

[BGKYSmoker]

Thanks

I should have cut more fat into the mix.