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 Homemade Dry Cured Salumi

Change Page: < 1234 > | Showing page 2 of 4, messages 31 to 60 of 93
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pnwchef

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  • Location: Kennewick, WA
Re:Homemade Dry Cured Salumi Tue, 01/21/14 9:58 AM (permalink)
brisketboy


I truly envy you. After shelling out big bucks for a sausage stuffer at Cabella's all three of my attempts at making sausage were a disaster. They sell a brand of cured salumi here at Whole Paycheck and it's pretty good. Just wish I had the talent. 

 
BB, thanks, and if I could help you in any way, "just yell"  I would be happy to talk with you on the phone. The next time I put on my suit and I smell like salami, I'll tell people it's my new cologne. When they ask who makes it, I'll tell them it's the new Rogo Italian Salumi Fragrance. Chewingthefat has a Cologne in Bacon and BBQ Fragrances...........
 
#31
    lleechef

    • Total Posts: 6232
    • Joined: 3/22/2003
    • Location: Gahanna, OH
    Re:Homemade Dry Cured Salumi Tue, 01/21/14 11:11 AM (permalink)
    MH has the current Chef Boyardee Cologne.
     
    #32
      Michael Hoffman

      • Total Posts: 17837
      • Joined: 7/1/2000
      • Location: Gahanna, OH
      Re:Homemade Dry Cured Salumi Tue, 01/21/14 1:11 PM (permalink)
      lleechef


      MH has the current Chef Boyardee Cologne.

      And it's the overstuffed, extra spicy version.


       
      #33
        pnwchef

        • Total Posts: 2236
        • Joined: 3/16/2011
        • Location: Kennewick, WA
        Re:Homemade Dry Cured Salumi Tue, 01/21/14 4:17 PM (permalink)
        This is what they looked like when first made.

        This is after 72 hrs of hanging in 65 to 70 degree room. They are starting to look a bit like Salumi.

         
         
        #34
          lleechef

          • Total Posts: 6232
          • Joined: 3/22/2003
          • Location: Gahanna, OH
          Re:Homemade Dry Cured Salumi Tue, 01/21/14 5:14 PM (permalink)
          They look great.......but are they dry enough??
           
          #35
            pnwchef

            • Total Posts: 2236
            • Joined: 3/16/2011
            • Location: Kennewick, WA
            Re:Homemade Dry Cured Salumi Tue, 01/21/14 7:43 PM (permalink)
            lleechef


            They look great.......but are they dry enough??

            Lisa, now I have to find a cave that isn't already occupied with a bear and dry cure them for 8 months. Or, I put them in the refer for 2 to 4 weeks............
             
            #36
              Twinwillow

              • Total Posts: 4898
              • Joined: 4/15/2006
              • Location: "Big D"
              Re:Homemade Dry Cured Salumi Tue, 01/21/14 8:52 PM (permalink)
              You could send them to me. I could put them in my spare bedroom. Heh, heh.
               
              #37
                ann peeples

                • Total Posts: 8317
                • Joined: 5/21/2006
                • Location: West Allis, Wisconsin
                Re:Homemade Dry Cured Salumi Tue, 01/21/14 11:40 PM (permalink)
                Of course I love you for your salumi.....and other food...
                 
                #38
                  pnwchef

                  • Total Posts: 2236
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                  • Location: Kennewick, WA
                  Re:Homemade Dry Cured Salumi Sat, 01/25/14 10:50 AM (permalink)

                  This is what it looked like when first made  

                   

                  This is what the Spanish Chorizo looks like after 72hrs of hanging, 2 days in the refer..........

                   

                   This is what the Salumi looks like after hanging for 72 hrs and in the refer for 4 days... total of 1 week...........You could see how the bag starts to cling to the meat mixture, the color changes, it is firm to the touch.

                   

                   

                  <message edited by pnwchef on Sat, 01/25/14 10:53 AM>
                   
                  #39
                    EdSails

                    • Total Posts: 3578
                    • Joined: 5/9/2003
                    • Location: Mission Viejo, CA
                    Re:Homemade Dry Cured Salumi Sat, 01/25/14 11:01 AM (permalink)
                    I feel like I'm watching a child grow up......Bill, you must be so proud!!!!!!!
                     
                     
                     

                     
                    #40
                      Michael Hoffman

                      • Total Posts: 17837
                      • Joined: 7/1/2000
                      • Location: Gahanna, OH
                      Re:Homemade Dry Cured Salumi Sat, 01/25/14 11:11 AM (permalink)
                      You know, those things look pretty terrible. In fact, I'd be very concerned about eating any of that stuff. You really ought to get rid of it. Do you need my address?
                       
                      #41
                        pnwchef

                        • Total Posts: 2236
                        • Joined: 3/16/2011
                        • Location: Kennewick, WA
                        Re:Homemade Dry Cured Salumi Sat, 01/25/14 12:16 PM (permalink)
                        Michael, This

                         
                        Plus this

                         
                        Makes a >>>>
                         
                        MUFFALETTA
                         
                         
                         
                         
                        #42
                          Michael Hoffman

                          • Total Posts: 17837
                          • Joined: 7/1/2000
                          • Location: Gahanna, OH
                          Re:Homemade Dry Cured Salumi Sat, 01/25/14 12:17 PM (permalink)
                          Also harmful to your health.
                           
                          #43
                            pnwchef

                            • Total Posts: 2236
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                            • Location: Kennewick, WA
                            Re:Homemade Dry Cured Salumi Sat, 01/25/14 12:18 PM (permalink)
                            EdSails


                            I feel like I'm watching a child grow up......Bill, you must be so proud!!!!!!!





                             
                            And much cheaper............Ed, I think your going to be an Uncle soon.........
                             
                            #44
                              chewingthefat

                              • Total Posts: 6097
                              • Joined: 11/22/2007
                              • Location: Emmitsburg, Md.
                              Re:Homemade Dry Cured Salumi Sat, 01/25/14 12:37 PM (permalink)
                              The Salami looks fantastic, the Ham, incredible, Bill!
                               
                              #45
                                Michael Hoffman

                                • Total Posts: 17837
                                • Joined: 7/1/2000
                                • Location: Gahanna, OH
                                Re:Homemade Dry Cured Salumi Sat, 01/25/14 12:47 PM (permalink)
                                For gosh sake, please don't encourage him.
                                 
                                #46
                                  EdSails

                                  • Total Posts: 3578
                                  • Joined: 5/9/2003
                                  • Location: Mission Viejo, CA
                                  Re:Homemade Dry Cured Salumi Sat, 01/25/14 1:20 PM (permalink)
                                  pnwchef


                                  EdSails


                                  I feel like I'm watching a child grow up......Bill, you must be so proud!!!!!!!






                                  And much cheaper............Ed, I think your going to be an Uncle soon.........


                                   
                                  #47
                                    Wintahaba

                                    • Total Posts: 109
                                    • Joined: 7/12/2011
                                    • Location: Fox Valley, WI
                                    Re:Homemade Dry Cured Salumi Sat, 01/25/14 2:25 PM (permalink)
                                    Bill, I must say major kudos....you have a masters classic touch  the way you turn locally raised meat into magic. Very impressive. You could sure teach the "new age" "Farm to Fork" folks a thing or two. Everything looks delicious.
                                    <message edited by Wintahaba on Sat, 01/25/14 5:04 PM>
                                     
                                    #48
                                      chewingthefat

                                      • Total Posts: 6097
                                      • Joined: 11/22/2007
                                      • Location: Emmitsburg, Md.
                                      Re:Homemade Dry Cured Salumi Sat, 01/25/14 4:41 PM (permalink)
                                      Michael Hoffman


                                      For gosh sake, please don't encourage him.

                                      He doesn't need encouragement, he needs guests!

                                       
                                      #49
                                        Michael Hoffman

                                        • Total Posts: 17837
                                        • Joined: 7/1/2000
                                        • Location: Gahanna, OH
                                        Re:Homemade Dry Cured Salumi Sat, 01/25/14 4:46 PM (permalink)
                                        chewingthefat


                                        Michael Hoffman


                                        For gosh sake, please don't encourage him.

                                        He doesn't need encouragement, he needs guests!


                                        Well, if he's paying the way ... .
                                         
                                        #50
                                          Foodbme

                                          • Total Posts: 9565
                                          • Joined: 9/1/2006
                                          • Location: Gilbert, AZ
                                          Re:Homemade Dry Cured Salumi Sun, 01/26/14 1:01 AM (permalink)
                                          I'm curious.
                                          As they hang in the first 72 hours, is there any dripping or liquid that seeps through the bags?
                                          Do you need to put a container under them to catch any drippings?
                                           
                                          #51
                                            pnwchef

                                            • Total Posts: 2236
                                            • Joined: 3/16/2011
                                            • Location: Kennewick, WA
                                            Re:Homemade Dry Cured Salumi Sun, 01/26/14 9:36 AM (permalink)
                                            Wintahaba: Thanks, I always thought, everything you needed to know about life could be learned on a farm. I continue to learn.
                                             
                                            Michael Hoffman: A one way ticket to any unfriendly Radical Islamic Country.
                                             
                                            chewingthefat:  Stay home, I can't afford the liquor bill.
                                             
                                            Foodbme: We are talking about the Salumi, RIGHT!!!! If so there was no dripping or leaking from the bag. There isn't any liquid in the back either. I should have weighed them after 72 hrs, but, I forgot. So far I like this process, it gives me a few more avenues to use my Pork and Beef.
                                             
                                            <message edited by pnwchef on Sun, 01/26/14 9:37 AM>
                                             
                                            #52
                                              pnwchef

                                              • Total Posts: 2236
                                              • Joined: 3/16/2011
                                              • Location: Kennewick, WA
                                              Re:Homemade Dry Cured Salumi Tue, 01/28/14 4:22 PM (permalink)
                                               

                                               
                                              these Chorizo sausage hung for 3 days, in the refer for 5 days.
                                              Weight when made 14oz after 8 days 11.2oz
                                              Weight  when made 12oz after 8 days 9.9oz
                                               

                                               
                                              The Salami hung for 3 days and in the refer for 7 days
                                               
                                              Large Salami weigh when made: 32oz after 10 days 26 oz
                                              Medium Salami weight  when made: 21oz after 10 days 17oz
                                              Small Salami weigh when made: 14oz after 10 days 11oz
                                               
                                              the Chorizo and Salami will be ready after they loose 30% of their weight........
                                               
                                               
                                               
                                               
                                               
                                               
                                              #53
                                                Greymo

                                                • Total Posts: 3663
                                                • Joined: 11/30/2005
                                                • Location: Marriottsville, MD
                                                Re:Homemade Dry Cured Salumi Tue, 01/28/14 5:35 PM (permalink)
                                                All I can say is "Wow.................I am in awe."
                                                 
                                                #54
                                                  edwmax

                                                  • Total Posts: 2015
                                                  • Joined: 1/1/2007
                                                  • Location: Cairo, GA
                                                  Re:Homemade Dry Cured Salumi Tue, 01/28/14 8:01 PM (permalink)
                                                  pnwchef

                                                     ...
                                                  the Chorizo and Salami will be ready after they loose 30% of their weight........


                                                  First these look great!   ... Next, I bet they are already eatable and meet dry sausage standards.
                                                   
                                                  So my question ... did you measure the moisture content of the fresh sausage mix?    The standards for different wet, semi-dry, and dry  sausages are by moisture-protein ratio and acidity.   'dry' sausage is usually 35% to 30% moisture with most dry sausages being < 30% moisture.    ... My point is ... the large salami has already lost 19% of it weight.  But without knowing the beginning moisture content it is hard to determine if if the drying is complete or how much additional weight needs to be lost.
                                                   
                                                  The above recipe rule of thumb (30% weight loss) is actual 20% to 40% weight loss.    ... I submit sausage with the higher weight loss are those pieces keep in storage for a longer period while other sausages are being used.   ...
                                                  <message edited by edwmax on Tue, 01/28/14 8:06 PM>
                                                   
                                                  #55
                                                    brisketboy

                                                    • Total Posts: 1056
                                                    • Joined: 6/11/2007
                                                    • Location: Austin, TX
                                                    Re:Homemade Dry Cured Salumi Wed, 01/29/14 9:13 AM (permalink)
                                                    Bill, (may I call you Bill?) can we get some pictures of the finished product sliced and ready to serve? That would really be over the top.
                                                     
                                                    #56
                                                      pnwchef

                                                      • Total Posts: 2236
                                                      • Joined: 3/16/2011
                                                      • Location: Kennewick, WA
                                                      Re:Homemade Dry Cured Salumi Wed, 01/29/14 9:23 AM (permalink)
                                                      edwmax


                                                      pnwchef

                                                        ...
                                                      the Chorizo and Salami will be ready after they loose 30% of their weight........


                                                      First these look great!   ... Next, I bet they are already eatable and meet dry sausage standards.

                                                      So my question ... did you measure the moisture content of the fresh sausage mix?    The standards for different wet, semi-dry, and dry  sausages are by moisture-protein ratio and acidity.   'dry' sausage is usually 35% to 30% moisture with most dry sausages being < 30% moisture.    ... My point is ... the large salami has already lost 19% of it weight.  But without knowing the beginning moisture content it is hard to determine if if the drying is complete or how much additional weight needs to be lost.

                                                      The above recipe rule of thumb (30% weight loss) is actual 20% to 40% weight loss.    ... I submit sausage with the higher weight loss are those pieces keep in storage for a longer period while other sausages are being used.   ...

                                                       
                                                      Hi Ed, I think if I was taking an unproven method of fermentation and dry curing, I would worry about the moisture. This method lets the fermentation process start when hanging it between 56/70 degrees. It then lets the bags breath and dry cure under a controlled cooler temp in the refer. So far I'm really happy with the process, the taste test will tell the rest of the story. This process gives me another avenue to use up a lot of the scrap hog meat we have leftover after processing. The recipe called for pork shoulder, I broke that rule first thing............Bill
                                                       
                                                      #57
                                                        pnwchef

                                                        • Total Posts: 2236
                                                        • Joined: 3/16/2011
                                                        • Location: Kennewick, WA
                                                        Re:Homemade Dry Cured Salumi Wed, 01/29/14 9:29 AM (permalink)
                                                        brisketboy


                                                        Bill, (may I call you Bill?) can we get some pictures of the finished product sliced and ready to serve? That would really be over the top.

                                                         
                                                        BB, you sure could call me Bill, that's what you do in a herd. I planned on taking pics and info along the way. If someone wants to try this process, it will show how easy it can be. I will show the sliced pictures of the Salami and Chorizo. I can almost taste a Muffaletta...........take care............Bill
                                                         
                                                        #58
                                                          edwmax

                                                          • Total Posts: 2015
                                                          • Joined: 1/1/2007
                                                          • Location: Cairo, GA
                                                          Re:Homemade Dry Cured Salumi Wed, 01/29/14 10:44 AM (permalink)
                                                          pnwchef


                                                          edwmax


                                                          pnwchef

                                                          ...
                                                          the Chorizo and Salami will be ready after they loose 30% of their weight........


                                                          First these look great!   ... Next, I bet they are already eatable and meet dry sausage standards.

                                                          So my question ... did you measure the moisture content of the fresh sausage mix?    The standards for different wet, semi-dry, and dry  sausages are by moisture-protein ratio and acidity.   'dry' sausage is usually 35% to 30% moisture with most dry sausages being < 30% moisture.    ... My point is ... the large salami has already lost 19% of it weight.  But without knowing the beginning moisture content it is hard to determine if if the drying is complete or how much additional weight needs to be lost.

                                                          The above recipe rule of thumb (30% weight loss) is actual 20% to 40% weight loss.    ... I submit sausage with the higher weight loss are those pieces keep in storage for a longer period while other sausages are being used.   ...


                                                          Hi Ed, I think if I was taking an unproven method of fermentation and dry curing, I would worry about the moisture. This method lets the fermentation process start when hanging it between 56/70 degrees. It then lets the bags breath and dry cure under a controlled cooler temp in the refer. So far I'm really happy with the process, the taste test will tell the rest of the story. This process gives me another avenue to use up a lot of the scrap hog meat we have leftover after processing. The recipe called for pork shoulder, I broke that rule first thing............Bill

                                                          I understand that.   But basically, the above method was proven in a specific kitchen and at controlled humidity levels to generate a rule of thumb recipe.   These conditions you may or may not be duplicating.    ... To measure the fresh moisture is very easy.   Then you could weight each sausage as it drys to determine if the reduced moisture level has been obtained instead of a simple weight reduction estimate.  Thinner pieces will dry quicker than the larger ones. 
                                                           
                                                          I say If the firmest of the sausage is to your liking now. Cut one of those babies and taste test it.  The other pieces can continue to hang & dry while you eat one.  When you  eat the next one, note the weight and days drying time and so on.  Then you can decide which sausage & time was the best.   
                                                           
                                                          Another thing to look for is a hard crust and a moist center caused by drying too fast & too low humidity.  This is bad and you need a more control humidity camber and longer drying time.
                                                          <message edited by edwmax on Wed, 01/29/14 10:49 AM>
                                                           
                                                          #59
                                                            edwmax

                                                            • Total Posts: 2015
                                                            • Joined: 1/1/2007
                                                            • Location: Cairo, GA
                                                            Re:Homemade Dry Cured Salumi Wed, 01/29/14 10:58 AM (permalink)
                                                            pnwchef

                                                            .....   This process gives me another avenue to use up a lot of the scrap hog meat we have leftover after processing. The recipe called for pork shoulder, I broke that rule first thing............Bill

                                                             
                                                            not really ... This is very good use for meat trim ( I wouldn't call it scap).   The recipes you are looking at were made for the small scale (3, 5 or 10 lb) home-made sausage maker, who isn't butchering whole hogs.
                                                             
                                                            #60
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