Let's Make Dry Salami

[BGKYSmoker]

I think I still remember

Here are my ingredients.

Culture.

Casings.

I'm good for while.

I have had the cubed pork and back fat in the freezer for few weeks, get the grinder out with large plate and get a grinding.

BBL

 

[02ebz06]

And the process begins...

I have everything you have except the BioProtective Culture and the Garlic.
Never heard of the BioProtective Culture.
I use those little bottles of Sutter Home in my pizza sauce.
And Garlic will never darken these doors. Hate the stuff. Haha

 

[BGKYSmoker]

Grinding the pork and back fat.
Cold meat and cold grinder.

All the dry mixed together.

Add the dry to the wine.

Added the batch in first, did a 30 second mix as not to smear the fat.
Then added the dry/wine mix. Mixed for 2 mins.

Stuffed casing and poked. You have natural casings so they won't be perfectly round like collagen.

Extra from the tubs o I can check Ph tomorrow.

Salami is sprayed with mold 600, weighed and tagged. Wrapped and put in container for fermenting.

Covered and put on top of my proofer as its 78* Fermenting for 18-24 hours.

 

[SmokinEdge]

Looks like an excellent start.

 

[JckDanls 07]

And we are off....

 

[BGKYSmoker]

My pH meter has a fresh calibration on it, 7.0 to 4.0

Ready now.

 

[indaswamp]

Most Awesome! I'm in for the ride!

 

[indaswamp]

And the process begins...

I have everything you have except the BioProtective Culture and the Garlic.
Never heard of the BioProtective Culture.
I use those little bottles of Sutter Home in my pizza sauce.
And Garlic will never darken these doors. Hate the stuff. Haha

What is this sutter home you speak of?

The Bioprotective cultures use specific strains of Lacto and Pediococcus bacteria that produce bactocerins...which are like antibiotics...in the meat paste while fermenting. This protects against Lysteria and Staph. Aureus growth....two bad bugs that are very hard to control when making salami.

 

[indaswamp]

How much sugars did you use Rick? and what is your target pH?

Stuffed chubs look great BTW...

 

[chopsaw]

What is this sutter home you speak of?

It's the wine .

 

[BGKYSmoker]

What is this sutter home you speak of?

The Bioprotective cultures use specific strains of Lacto and Pediococcus bacteria that produce bactocerins...which are like antibiotics...in the meat paste while fermenting. This protects against Lysteria and Staph. Aureus growth....two bad bugs that are very hard to control when making salami.

I think the Sutter home is a brand of wine.

 

[BGKYSmoker]

How much sugars did you use Rick? and what is your target pH?

Stuffed chubs look great BTW...

Didnt use dextrose, just the sugar from the wine.
Between 5.2 and 4.9

Thanks

My wife was the one who pointed out that the one chubs was weird looking at the end. Thats when I told her I have no control over that as its natural casing. She getting good at stuffing.

 

[indaswamp]

Sweet or dry red wine? Sugar content can vary widely...from 3g./L for a very dry wine to 60-70g./L for a sweet wine (like a lambrusco for red). For the sweet wines, roughly 15mL/kg. will give you 1g. of sugars.....

 

[BGKYSmoker]

Sweet or dry red wine? Sugar content can vary widely...from 3g./L for a very dry wine to 60-70g./L for a sweet wine (like a lambrusco for red). For the sweet wines, roughly 15mL/kg. will give you 1g. of sugars.....

Its not dry but kinda semi sweet.

 

[BGKYSmoker]

Not ready yet.
First pH yesterday was 5.6

ph taken just now.
Need more time.
Looking for between 5 & 4.9

 

[BGKYSmoker]

Target pH reached.

I'm trying the non iodized salt and distilled trick to keep the RH up before I go with the coolmist.

Now hang em.
Ahhhh the smell of fermented salami.

 

[indaswamp]

I love the smell of salami fermenting in the morning!

 

[Saintsslav]

Nice!

 

[BGKYSmoker]

I love the smell of salami fermenting in the morning!

Yes

And its been way too long.

I think I'm going to use the font I did for you on a name for the mini.

 

[BGKYSmoker]

Seen your comment on that recipe.

I dont like the way he handles the meter with messy gloves....Oh well

Anyways

My final pH before hanging was 5.0
Thanks for all your input, your way more versed on this than me, I'm still old school.