Hot!Homemade Dry Cured Salumi

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pnwchef
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Re:Homemade Dry Cured Salumi 2014/01/21 09:58:42 (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
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Re:Homemade Dry Cured Salumi 2014/01/21 11:11:10 (permalink)
MH has the current Chef Boyardee Cologne.
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Michael Hoffman
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Re:Homemade Dry Cured Salumi 2014/01/21 13:11:52 (permalink)
lleechef

MH has the current Chef Boyardee Cologne.

And it's the overstuffed, extra spicy version.


#33
pnwchef
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Re:Homemade Dry Cured Salumi 2014/01/21 16:17:38 (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
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Re:Homemade Dry Cured Salumi 2014/01/21 17:14:46 (permalink)
They look great.......but are they dry enough??
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pnwchef
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Re:Homemade Dry Cured Salumi 2014/01/21 19:43:46 (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
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Re:Homemade Dry Cured Salumi 2014/01/21 20:52:48 (permalink)
You could send them to me. I could put them in my spare bedroom. Heh, heh.
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ann peeples
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Re:Homemade Dry Cured Salumi 2014/01/21 23:40:45 (permalink)
Of course I love you for your salumi.....and other food...
#38
pnwchef
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Re:Homemade Dry Cured Salumi 2014/01/25 10:50:53 (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.
 
 
post edited by pnwchef - 2014/01/25 10:53:52
#39
EdSails
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Re:Homemade Dry Cured Salumi 2014/01/25 11:01:00 (permalink)
I feel like I'm watching a child grow up......Bill, you must be so proud!!!!!!!
 
 
 

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Michael Hoffman
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Re:Homemade Dry Cured Salumi 2014/01/25 11:11:57 (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
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Re:Homemade Dry Cured Salumi 2014/01/25 12:16:07 (permalink)
Michael, This

 
Plus this

 
Makes a >>>>
 
MUFFALETTA
 
 
 
#42
Michael Hoffman
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Re:Homemade Dry Cured Salumi 2014/01/25 12:17:54 (permalink)
Also harmful to your health.
#43
pnwchef
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Re:Homemade Dry Cured Salumi 2014/01/25 12:18:35 (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
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Re:Homemade Dry Cured Salumi 2014/01/25 12:37:41 (permalink)
The Salami looks fantastic, the Ham, incredible, Bill!
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Michael Hoffman
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Re:Homemade Dry Cured Salumi 2014/01/25 12:47:54 (permalink)
For gosh sake, please don't encourage him.
#46
EdSails
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Re:Homemade Dry Cured Salumi 2014/01/25 13:20:40 (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
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Re:Homemade Dry Cured Salumi 2014/01/25 14:25:29 (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.
post edited by Wintahaba - 2014/01/25 17:04:28
#48
chewingthefat
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Re:Homemade Dry Cured Salumi 2014/01/25 16:41:05 (permalink)
Michael Hoffman

For gosh sake, please don't encourage him.

He doesn't need encouragement, he needs guests!

#49
Michael Hoffman
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Re:Homemade Dry Cured Salumi 2014/01/25 16:46:09 (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
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Re:Homemade Dry Cured Salumi 2014/01/26 01:01:03 (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
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Re:Homemade Dry Cured Salumi 2014/01/26 09:36:34 (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.
 
post edited by pnwchef - 2014/01/26 09:37:56
#52
pnwchef
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Re:Homemade Dry Cured Salumi 2014/01/28 16:22:25 (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
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Re:Homemade Dry Cured Salumi 2014/01/28 17:35:54 (permalink)
All I can say is "Wow.................I am in awe."
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Re:Homemade Dry Cured Salumi 2014/01/28 20:01:19 (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.   ...
post edited by edwmax - 2014/01/28 20:06:54
#55
brisketboy
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Re:Homemade Dry Cured Salumi 2014/01/29 09:13:22 (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.
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pnwchef
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Re:Homemade Dry Cured Salumi 2014/01/29 09:23:14 (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
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pnwchef
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Re:Homemade Dry Cured Salumi 2014/01/29 09:29:06 (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
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edwmax
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Re:Homemade Dry Cured Salumi 2014/01/29 10:44:02 (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.
post edited by edwmax - 2014/01/29 10:49:32
#59
edwmax
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Re:Homemade Dry Cured Salumi 2014/01/29 10:58:09 (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.
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