Salami Mette

[BGKYSmoker]

Been wanting to make this but was waiting for the long pepper.

RECIPE: Pork shoulder 100% 2000g
Salt 2.55% 51g
Lemon Zest 0.4% 8g
Long Black pepper Ground 0.4% 8g
Oregano 0.3% 6g
Pink salt #2 0.25% 5g
Dextrose 0.3% 6g
Bacteria BLC-007 0.022% .44g
Distilled Water 1.5% 34g
Beef middles or hog middles. You can use protein lined fibrous also like the one I did.

Well its here.

Fresh ground pork and back fat.

All mixed up.
Add the 007 first then the dextrose. Final with the rest of the dry.

The clothespin trick Inda posted worked real good.

Make a bubble knot on the bottom end. I made a loop here also just in case the top loop fails.

Tie some twin in the middle so the meat dont slide to the bottom which could result causing an air pocket at the top.

Now I use bread bags to help keep the humidity in and aid in fermentation
18-20 hours.

 

[indaswamp]

Keep 'em coming Rick! I'm loving it! First time I've seen Long black pepper, What region is it from? Be careful with the temps. fermenting with that B-LC-007 culture as it has Peddiococcus Acidilactici bacteria and it is very fast!

In for the ride...

 

[indaswamp]

Google answered my question....from India...never heard of the stuff. Interesting....from wiki:

Only after the discovery of the American continents and of chili pepper, called by the Spanish pimiento, employing their word for long pepper, did the popularity of long pepper fade away.[2] Chili peppers, some of which, when dried, are similar in shape and taste to long pepper, were easier to grow in a variety of locations more convenient to Europe. Today, long pepper is a rarity in general commerce.

 

[Gonna Smoke]

I have never heard of Long Pepper, but this is interesting...

 

[BGKYSmoker]

Keep 'em coming Rick! I'm loving it! First time I've seen Long black pepper, What region is it from? Be careful with the temps. fermenting with that B-LC-007 culture as it has Peddiococcus Acidilactici bacteria and it is very fast!

In for the ride...

Yes the temp I have them hanging is pretty constant right now 70*

 

[BGKYSmoker]

Not there yet.
Check around 5p. Need 5.2 or below.

 

[indaswamp]

Are we there yet??? LOL!!!

 

[BGKYSmoker]

Close.
Going to give another 1.5 hours to get lower.

 

[JckDanls 07]

OK... Wait up for me as I am following y'all on my 1986 (first year in the states) Yamaha Jog Scooter...

 

[BGKYSmoker]

OK... Wait up for me as I am following y'all on my 1986 (first year in the states) Yamaha Jog Scooter...

You should be here in Jan.

 

[BGKYSmoker]

Yeah I'm there. So jazzed to get this done I forgot the pic I was at 5.01

Sprayed with 600 and in with the other kids.

A full closet, no more room for while.

 

[indaswamp]

Is that a little dehumidifier on the bottom left in your chamber? If so, what make and model? Might get one of those for my accelerated drying chamber.

 

[BGKYSmoker]

Is that a little dehumidifier on the bottom left in your chamber? If so, what make and model? Might get one of those for my accelerated drying chamber.

Thats our RV fridge fan.

 

[BGKYSmoker]

29 days hanging.

Weights taken. All is good.
More time.

 

[Flash Burn]

Would you mind taking a moment to 'splain your drying cabinet or is there a thread about it I can read perhaps?
I'm still shopping for a proper box to start my adventure.