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Salumi Clasico

SWFLsmkr1

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I gotta make something.

PLEASE THIS IS MY WAY.
It is a very easy recipe and process that does not need any fancy equipment to produce such as a cure fridge or temp/humidity controls.
HOWEVER
You will need to ferment this recipe with temp.

IF YOU ARE NOT 100% SURE YOU CAN MAKE THIS. DO NOT ATTEMPT

I will post pics when i get everything together.



INGREDIENTS
pork leg - 1000g (Trim the skin but reserve the fat)
salt - 20g
instacure#2 - 3g
powdered garlic - 4g
Powdered onion - 4g
ground black pepper - 3g
ground white pepper - 2g
red wine - 50g
ground nutmeg - 2g
liquid smoke - 10ml
powdered dextrose - 1g
hog casings
Bactoferm flavor of italy.
Pediococcus acidilactici, Lactobacillus Sakei, Staphilococcus Carnosus
1g

Mold 600
 

SWFLsmkr1

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Made them, didnt care for them much
 

SWFLsmkr1

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OUI

My wife got me a butt and not a picnic.

Oh well it will work
 

SWFLsmkr1

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Cutting and removing the meat from the bone and trimming the slimy connective tissue and tendons.
clsal.JPG


This is what will make up my 1000g
cksal1.JPG


On the dot.
clsal2.JPG


Extra cubed for grinding later.
clsal3.JPG


clsal4.JPG


This is the bone and discard.
clsal5.JPG


Cubed and going to freeze for a week before grinding.
clsal6.JPG
 

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