Salami Cacciatore

[atomicsmoke]

Len Poli's e recipe. Two weeks of drying. About 45% loss.

Smells like true charcuterie.

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• atomicsmoke
• Nov 9, 2015

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• atomicsmoke
• Nov 9, 2015

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• atomicsmoke
• Nov 9, 2015

No strings attached

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• atomicsmoke
• Nov 9, 2015

 

[chef jimmyj]

Eeewww...It's all MOLDY! 

  Looks great...JJ

 

[bentley]

atomicsmoke they look wonderful!  Where would you find Len Poli's recipes?

 

[atomicsmoke]

atomicsmoke they look wonderful!  Where would you find Len Poli's recipes?

First link returned by a "len poli recipes" Google search is his site. Not trying to be a smart a$$ but I am not sure about the forum rules on posting external links.

 

[aram]

those look amazing!

 

[daveomak]

Thumbs Up . Very good looking sausage.....

 

[atomicsmoke]

Thank you fellows.

I tasted it after 2 day fridge rest (to allow moisture to even out). I am not great at putting papillary sensations into words.

It smells and tastes close to what I had in charcuterie shops. Meaning great. Didn't wash the mold. I like the mushroomy whiff it adds.

Definitely a treat for me-although this is supposed to be simple snack meat-for hunters. Well, let me tell you, those hunters were a lucky bunch.

 

[atomicsmoke]

Qview

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• atomicsmoke
• Nov 12, 2015

 

[idahopz]

Dang, that sure is a Qview - looks great!

 

[dirtsailor2003]

Nice work! I'd be a happy hunter with that in my day pack!

POINTS!!!!

 

[driedstick]

Great looking snausages

DS
 

 

[eppbbq]

Very nice! Someday......I might get to this level of artistry!

 

[smokermacdonald]

Hello Atomic Smoke, you have motivated me. I want to try and make this, it looks fantastic.

I have a couple of questions for you. 

1. The recipe discusses some very specific R/H's. How did you maintain a level of 90% in the 85degree smoker?

2. How did you maintain a R/H of 75% during the drying?

Your help is very much appreciated.

 

[atomicsmoke]

I used tsp-x culture, fermented in the oven (off) at 24C for 48h. Had a pan with water under the sausage. I am sure the humidity was high enough - the sausages were still wet after 48h.

I dried them in my cold cellar. I had a humidifier running on and off.

 

[smokermacdonald]

Thanks for the details, that's perfect. Do you know what temp your cold cellar sits at? I have a similar area, and it would be so good if it can be used!

 

[smokermacdonald]

And, one last question, where do I find the x culture?

 

[atomicsmoke]

I bought it from Butcher packer. But a lot of sausage making suppliers are selling it. There are actually better cultures out there...I just had this one on hand.

 

[atomicsmoke]

My cold cellar is this time of the year at around 15C.

 

[aram]

Hi atomicsmoke

i plan on trying this recipe (scaled to about 10 kg) this week but my question is: why did you dry it all the way to 45% weight loss when the recipe calls for 30%. does it have to do with the amount of water you used to dissolve the culture? The packet usually suggests using about half a cup if i'm not mistaken.

 

[atomicsmoke]

Just personal choice (the 45%). I kept squeezing the sausages in the last days of drying and like the firmness once it got to 45%. You might like 30%.

I calculate the weight loss of the meat only (water taken out of the equation).