Salumi Clasico

[BGKYSmoker]

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

 

[indaswamp]

umai bags?

 

[JckDanls 07]

hog casings

 

[BGKYSmoker]

umai bags?

Im going way old school with this

 

[SmokinEdge]

This sounds soupy.

 

[BGKYSmoker]

Made them, didnt care for them much

 

[SmokinEdge]

Made them, didnt care for them much

Do tell.

 

[BGKYSmoker]

Do tell.

Sunflower oil made the casings gooey
Uncased made the meat very oily

 

[BGKYSmoker]

OUI

My wife got me a butt and not a picnic.

Oh well it will work

 

[BGKYSmoker]

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

This is what will make up my 1000g

On the dot.

Extra cubed for grinding later.

This is the bone and discard.

Cubed and going to freeze for a week before grinding.