Salami..

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sam3

Smoking Fanatic
Original poster
Jan 24, 2012
817
67
Byram Twp., New Jersey
I made a quick 5lb batch of Salami recently. The recipe is from the book "Charcuterie" by Ruhlman & Polcyn.

The only modifications I made was to eliminate the powdered milk and I used Bactoferm LHP. The salumi fermented in a 83* environment until I reached a PH of 4.7.

These hung for a little over 3 weeks at 55* with 72-80 R/H.

Coming out of the chamber.


Sliced shot. 


This was absolutely delicious. The Chianti comes through nicely, as does the toasted and crushed fennel seed. 

Thanks for looking. 
sausage.gif
 
 
That looks awesome.

I just received this book last week and have just started reading it. I cannot wait to start making some of the items in it.
 
Sam, looks great, Started with 5lbs, what was final wgt.? I am glad I am not into this YET, to many irons in the fire for me already.

Great Job.

DS
 
You're killing me with these posts. I'm feeling frustrated about not getting it done.....like DS sez....to many other irons in da fire at the moment. Still looking for a cheap fridge to start with and cranking out sausage types off my list.....I'll get there...that looks superb....well done.....Willie
 
Sam, looks great, Started with 5lbs, what was final wgt.? I am glad I am not into this YET, to many irons in the fire for me already.

Great Job.

DS
Thank you DS!

I didn't weigh all of the final chubs, but I would have to guess @3lbs when all said and done.
 
 
You're killing me with these posts. I'm feeling frustrated about not getting it done.....like DS sez....to many other irons in da fire at the moment. Still looking for a cheap fridge to start with and cranking out sausage types off my list.....I'll get there...that looks superb....well done.....Willie
Thanks Willie. This is by far, my favorite recipe to date.
 
Great curing job.... NO case hardening.... perfect interior.... Looks like an expert job to me.....
Thanks Dave. Gotta thank the Bactoferm 600 for that. I sprayed them well before fermentation.

Mold was growing pretty good when they were finished fermenting.
 
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