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

[africanmeat]

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

 and i add tomato paste.

this is the picanto

this is the bastardo

weighing and in to incubation for 24 hours

now for three to four  weeks of magic

first taste in three weeks

 

[BGKYSmoker]

Ahron

That is awesome. I like them casings to.

 

[solaryellow]

Looking good Ahron.

 

[bluebombersfan]

Looks awesome.  Always love the dry cure threads!

 

[raptor700]

Looking good Ahron

 

[johnnie walker]

Looking good Ahron! I like your wine rack too!

 

[africanmeat]

Thanks guys

I Will post photos as it get ready.

 

[johnyd]

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.

 

[ironhorse07]

Looking good! I always liked those casings. Dry salami in the wine cellar, that is convenient.

 

[africanmeat]

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

more to come next week

 

[africanmeat]

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

more photos next week

 

[boykjo]

looking good Ahron.................

Joe

 

[africanmeat]

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 .

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

Thanks for Following this thread

 

[pops6927]

Looks absolutely delicious!

 

[baboy]

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

 

[BGKYSmoker]

AHRON

FREAKING AWESOME BUDDY

 

[africanmeat]

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

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

 

[africanmeat]

Looks absolutely delicious!

  Thanks

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

AHRON

FREAKING AWESOME BUDDY

Thanks still have to solve the problem with the mold

 

[bmudd14474]

Nice Job Ahron

 

[africanmeat]

Nice Job Ahron

Thanks