GREAT Dry /fermented cure salami. ready to eat final photos.

Discussion in 'Sausage' started by africanmeat, Apr 30, 2012.

  1. africanmeat

    africanmeat Master of the Pit OTBS Member

    I got back from the USA 2 weeks ago straight in a huge turbulence at work  took me 2 weeks to fix it.

    this week we got a long weekend in south Africa so it gave me time to do few things.

    first i put tip roast sirloin in to a brine with solaryellow Instructions (thanks for the help ) , then i got cure#2  in the USA

    so i can do cure salami ,got few pointers from nepas (thanks to you 2) .

    Man i got so mach info at the N.FL  gathering wow it was a blast.

    back to the thread.

    i made 2 type of salami

    beef salami  picanto and salami  bastardo.

    in the picanto i did not have marsala wine and fennel so i replace them with ouzo [​IMG]  and i add tomato paste.

    this is the picanto

    [​IMG]

    this is the bastardo

    [​IMG]

    weighing and in to incubation for 24 hours

    [​IMG]

    now for three to four  weeks of magic

    [​IMG]

    [​IMG]

    first taste in three weeks
     
    Last edited: May 20, 2012
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Ahron

    That is awesome. I like them casings to.

    [​IMG]
     
  3. solaryellow

    solaryellow Limited Mod Group Lead

    Looking good Ahron.
     
  4. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looks awesome.  Always love the dry cure threads!
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Looking good Ahron
     
  6. johnnie walker

    johnnie walker Smoking Fanatic

    Looking good Ahron! I like your wine rack too! [​IMG]
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks guys

    I Will post photos as it get ready.
     
  8. johnyd

    johnyd Smoke Blower

    Hey Ahron, good work on the dry salami! I like the look of your cases too!

    Hope it goes well, I really enjoyed the process too.
     
  9. Looking good! I always liked those casings. Dry salami in the wine cellar, that is convenient.
     
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    one week  salami lost 11% of his weight and start building a white mold around

    [​IMG]

    [​IMG]

    [​IMG]

    more to come next week
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    Week 2 you can see it shrunk more and it lost 7% weight.

    [​IMG]

    [​IMG]

    [​IMG]

    more photos next week
     
    Last edited: May 13, 2012
  12. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    looking good Ahron.................[​IMG]

    Joe
     
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    This is the third week  the salami lost 35%  to 39 %  of its weight .

    removed it. it is firm and looks good.

    the bastardo got a light Cinnamon flavor and it malts on your tongue.

    the picanto got a mild heat to it and also malts on you tongue.

    the only problem is there are air pockets and it did not get the white mold around it .

    [​IMG]

    [​IMG]

    [​IMG]

    The one on the left is the bastardo and on the right is the picanto

    [​IMG]

    [​IMG]

    Thanks for Following this thread
     
    Last edited: May 20, 2012
  14. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks absolutely delicious!
     
  15. baboy

    baboy Fire Starter

    Did you happen to record the temperature and humidity of the room while drying?
     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    AHRON

    [​IMG]

    FREAKING AWESOME BUDDY
     
  17. africanmeat

    africanmeat Master of the Pit OTBS Member

    The tamp was +- 16 to 18 c   humidity 55% to 60%
     
  18. africanmeat

    africanmeat Master of the Pit OTBS Member

      Thanks
    Thanks still have to solve the problem with the mold
     
  19. bmudd14474

    bmudd14474 Guest

    Nice Job Ahron
     
  20. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks 
     

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