Jesus de Lyon

Discussion in 'Curing' started by dingo007, Jan 17, 2015.

  1. dingo007

    dingo007 Smoking Fanatic

    Started a Jesus de Lyon yesterday....8.5lbs and 28" of french salami goodness...into fermentation and then the long wait...

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Now that's a salami! What's the recipe? How long until it's ready?
  3. dingo007

    dingo007 Smoking Fanatic

    Thanks...the last one i made took around 5 weeks for reach 40% weightloss. Might be a little longer this time as I'm running the RH in my chamber a little higher.

    Here's the recipe;

    80/20 Pork ( I used a fatty pork shoulder..but you should use something leaner and backfat)

    0.3% FRM52

    0.3% Cure #2

    1% Dextrose

    0.25% Quatre De Spices (see below)

    0.5% White Pepper

    0.5% Minced Garlic

    10% Spiced Wine Mixture (see below)

    2.5% Kosher Salt

    1 Beef Bung

    Mold 600 Treatment

    Quatre de Spice

    2 Tbs White Pepper

    1 Tbs Ground Ginger Powder

    1 Tbs Ground Clove Powder

    1 Tbs Ground Nutmeg Powder

    Spiced Wine Mixture

    1/2 Onion roughly chopped

    5 cloves of garlic

    2 cups of white wine

    1Tbs Black pepper

    Simmer until reduced by half
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Thank you. I'll be hanging out and waiting for the sliced pics!
  5. dingo007

    dingo007 Smoking Fanatic


    We'll we are nearly 9 weeks later and just achieving 40% loss;

    It has a great flavor and really nice tang from the fermentation. I'm going to let it continue to dry for a while..i like it a little firmer.

    Thx for looking.
  6. elginplowboy

    elginplowboy Meat Mopper

    Looking good, congrats.

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