Salami..

Discussion in 'Sausage' started by sam3, Oct 28, 2014.

  1. sam3

    sam3 Smoking Fanatic

    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. [​IMG]  
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great as always Sam.
     
  3. sam3

    sam3 Smoking Fanatic

    Thanks Adam. Only one problem....

    I didn't make enough. [​IMG]
     
  4. link

    link Smoking Fanatic SMF Premier Member

    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.
     
  5. Sam that looks so good. I do have to agree that you didn't make enough. Oh well that will give you something to do later.

    Happy smoken.

    David
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    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
     
  7. chef willie

    chef willie Master of the Pit OTBS Member

    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
     
  8. sam3

    sam3 Smoking Fanatic

    Thank you DS!

    I didn't weigh all of the final chubs, but I would have to guess @3lbs when all said and done.
     
  9. sam3

    sam3 Smoking Fanatic

    Thanks Willie. This is by far, my favorite recipe to date.
     
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This looks absolutely perfect. I doff my cap to you, sam3.

    Disco
     
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Great curing job.... NO case hardening.... perfect interior.... Looks like an expert job to me.....
     
  12. sam3

    sam3 Smoking Fanatic

    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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