Author Topic: Homemade salami and other cured meats (Read 5123 times)

02ebz06 · « **Reply #60 on:** June 19, 2022, 02:44:14 PM »

Look teriffic!
I kinda like when they split.

Bill/CDMX · « **Reply #61 on:** July 05, 2022, 08:37:25 PM »

Here is the finished saucisson sec. Possibly the best tasting dry salami I’ve ever made. I’ll try it on pizza one of these days, but this seems destined for the picnic basket, crusty rustic Tartinish loaf (in the background), cheese ….

jsaras · « **Reply #62 on:** July 05, 2022, 09:50:36 PM »

Quote from: Bill/SFNM on July 05, 2022, 08:37:25 PM

Here is the finished saucisson sec. Possibly the best tasting dry salami I’ve ever made. I’ll try it on pizza one of these days, but this seems destined for the picnic basket, crusty rustic Tartinish loaf (in the background), cheese ….

Dude!! As Vito Iacopelli is fond of saying, you’re truly next level!

stickyD · « **Reply #63 on:** July 27, 2022, 05:04:20 PM »

Quote from: Bill/SFNM on July 05, 2022, 08:37:25 PM

Here is the finished saucisson sec. Possibly the best tasting dry salami I’ve ever made. I’ll try it on pizza one of these days, but this seems destined for the picnic basket, crusty rustic Tartinish loaf (in the background), cheese ….

Wow, beautiful, I can't imagine how amazing it tastes, great work!

Pizza-Face · « **Reply #64 on:** August 22, 2022, 02:12:45 PM »

On topic. this might interest youze guys:

https://www.pizzamaking.com/forum/index.php?topic=73984.msg720764#msg720764

woodfiredandrew · « **Reply #65 on:** September 19, 2022, 03:37:01 PM »

just went thru the whole thread.....fascinating and encouraging to try out,
Great work Bill!!!

fitzgen · « **Reply #66 on:** October 29, 2022, 09:24:47 PM »

Looks like you’re making really good stuff!

I’ve also been getting into making salumi. Have the art of fermented salami, home production of quality meats by the same authors, and the Olympia provisions book.

I can also second the two guys and a cooler YouTube channel recommendation. Very good resource.

So far I’ve made a dry-cured tenderloin and a capicola. I have some saucisson sec in the chamber right now as well but I’m a little scared that it has some case hardening. Hope it isn’t so bad I have to throw the batch out.

Photo of the capicola below. Been trying to figure out how to put it on pizza. Cut it too thin and it burns, cut it thicker and it’s a little too salty and over powering. Might have to try and do really thin slices post-bake but that has its own difficulties cause I don’t have a deli slicer and am cutting these things by hand.

Want to try pepperoni in the future, but I’ll probably skip the smoking unfortunately since I only have a pellet smoker whose lowest setting is 180F which is too hot. Also want to try a “gochugaru pepperoni” one day…

foreplease · « **Reply #67 on:** October 29, 2022, 10:38:59 PM »

That looks great, fitzgen. Welcome to the forum.

02ebz06 · « **Reply #68 on:** October 30, 2022, 10:41:25 AM »

Quote from: fitzgen on October 29, 2022, 09:24:47 PM

Want to try pepperoni in the future, but I’ll probably skip the smoking unfortunately since I only have a pellet smoker whose lowest setting is 180F which is too hot.

You should not have any problem smoking pepperoni at 180F. Will just go a little quicker.
Just go until the internal temp(IT) gets to 145F, then remove it and immediately put in an ice bath to prevent further cooking.
The recipe I used (from Two Guys and a cooler I think), says to start at lowest temp and work up to 180F until the IT gets to 145F.

fitzgen · « **Reply #69 on:** October 30, 2022, 12:09:57 PM »

I thought he went a bit lower, like 135F? In any case, my smoker is much less set-and-forget than his is, so I was thinking I’d do sous vide to cook the pepperoni since that can be much more precise than my smoker with incredibly little hands-on work for me.

Bill/CDMX · « **Reply #70 on:** November 07, 2022, 04:49:18 PM »

Latest sausage experiment: emulsified Bavarian white sausage, but into the emulsion, I added a bunch of sauteed mushrooms I grew (shitake & blue oyster), onion jam, and sweet mustard. Keeper.

old_alex · « **Reply #71 on:** November 18, 2022, 03:42:35 PM »

Pepperoni Making it with a friend. These are dry cured I do not do fermented sausage, the old way did not use fermentation (salt cured 2.3% and I use pink #2). I make soppressata (Calabrian), finocchio (Roman fennel with red wine), Coppa (capicola) Bresaola (beef with red wine) none use any cultures. I learned in Westerly RI from the Calabrians there and the commercial makers there. Fermenting, while you get a better yield the added tang is not what I want, I dry mine to 41-44% loss for sausage and 36-38 for whole muscle. When fermenting you can eat it at about 30% weight loss It is a matter of taste. In Westerly it is a household thing but the science is a little more than they let on. I did tons of research and even wrote a book about it. I may be adding chapters this spring and include this depending on the results. https://www.amazon.com/dp/1691680990/?tag=pmak-20

old_alex · « **Reply #72 on:** November 18, 2022, 04:08:19 PM »

I got a few more of my friends cabinet and some of the stuff I make, my cabinet is only a 5cf fridge and can only do 20lbs at a time his can hold 60lbs. We redid the kitchen since these photos and my cabinet was used other things so mine is not up until January luckily I have a friend who lets me use his and his restaurant equipment the cabinet is in the dining room. He makes stuff for himself and special guests, his prosciutto sliced on his hand crank Italian slicer with a 14 inch wheel is to die for. He has an old time root cellar that is used for curing in the winter like all the old Italian households.
In the pictures is Bresaola, Coppa, Finocchiona and Soppressata

02ebz06 · « **Reply #73 on:** November 18, 2022, 05:04:23 PM »

Excellent!!!

NickTheGreat · « **Reply #74 on:** December 01, 2022, 01:49:26 PM »

I acquired a roast from my parents over Thanksgiving and am going to try the 2 Guys method here as soon as it finishes thawing.
https://twoguysandacooler.com/making-dry-aged-italian-beef/

I'm excited to officially enter this world.

02ebz06 · « **Reply #75 on:** December 01, 2022, 02:15:07 PM »

Keep us posted Nick.

fitzgen · « **Reply #76 on:** December 05, 2022, 02:30:55 PM »

Saucisson sec — my first salami!!

Ingredients and Methods

Recipe with bakers percentages (with total meat as 100%):

Ingredient	%	weight
pork shoulder	80%	1180g
fatback	20%	295g
salt	2.5%	37g
cure #2	0.25%	3.7g
dextrose	0.2%	3g
black pepper	1%	15g
fresh garlic	0.5%	8g

Flavor of Italy culture as directed on the package.

Coarse grind on the pork shoulder (maybe 3/16", I have a kitchen aid grinder so not sure what the actual plate size is).

Used the super-coarse liver plate on the fatback to get an interesting cross section. I think it worked okay, looks pretty good, but maybe a little *too* coarse for my taste.

Mold 600 on the casing.

65mm collagen casing (removed before I took any of these photos).

23 hour fermentation in my oven with the light on.

After fermentation, pH was 5.02.

Curing chamber was 55F and 75-85% relative humidity (turned it down as time went on).

Was in the chamber for one day short of exactly three months.

38% weight loss.

Results

I'm honestly stunned by how good this came out.

I was fearing case hardening but didn't get any, it was just the collagen casing that feels a little stiff on the outside. I could probably stuff tighter next time.

The flavor is incredible. I can't believe this is just pork, black pepper, and garlic. Amazing. As good as any of the salami I can get here in Portland, including Olympia Provisions(!!!!!) Really was not expecting such great results.

Fat literally melts away in your mouth, it is wild.

Can't wait to make more!!

NickTheGreat · « **Reply #77 on:** January 03, 2023, 12:22:51 PM »

Quote from: 02ebz06 on December 01, 2022, 02:15:07 PM

Keep us posted Nick.

Apologies if this isn't the place to post it, but I finally tried the bresaola over the weekend

I cut it with a knife and it was more 'red' inside than I thought. The first attached picture doesn't show this as much as in real life.

But busting out the slicer and going thin looked a little better. Second attached picture

It tastes good and has good texture. But I'm also not really sure what it is supposed to be like? I let it cure for the recommended time, and dried it to weight to about 35%.

Maybe I should just eat and enjoy.

fitzgen · « **Reply #78 on:** January 04, 2023, 12:29:16 AM »

About 7 pounds of pepperoni finished fermenting and just entered the curing chamber.

Collagen casings are way easier to stuff than natural casings! Split a few of these while stuffing.

fitzgen · « **Reply #79 on:** January 19, 2023, 04:11:38 PM »

Pepperoni from my last post in this topic is finished! Was in the chamber ten days and lost ~30% weight which is a bit more than the 20% I was targeting. The smaller natural casings also seem to speed up drying vs the 65mm collagen casings I used in the past. Cooked sous vide at 130F for three hours after curing. Came out fantastic! Tangy and spicy. I was wondering how close I would get to “pepperoni flavor” vs “a good sausage but not pepperoni flavor” and this turned out to be spot on. Definitely pepperoni. Very good. Pics below include the first pizza I made with this batch of pepperoni. Decent cupping, even!