Hot!Homemade Dry Cured Salumi

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pnwchef
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Re:Homemade Dry Cured Salumi 2014/01/29 14:45:41 (permalink)
Hi Ed, your right it's not scrap it's trim meat, it's all in the wording.  The trim meat is really important to me, otherwise I would have to use my better cuts for sausage, gnd pork, and making these dry cured items. I see the Spanish Chorizo is starting to firm up faster than the salami. They say it s/b ready in around 2 weeks, I'm thinking a bit sooner. I made 3 different sizes so I could see how they cure, if making a thinner one is a faster cure. The Salami is only 11 days into the process, I will check/ weigh and take some pictures so you can see the color.......If I didn't do a moisture check in the beginning, I can only go by color, touch and weigh loss.............................take care........Bill
#61
pnwchef
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Re:Homemade Dry Cured Salumi 2014/02/01 11:09:36 (permalink)
This is the Salami when I made it 14 days ago.
 

 
This the Spanish Chorizo 12 days ago when first made.
 

 
This is both the Chorizo and Salami today... The 12 OZ Chorizo and smaller 14 OZ Salami are ready today.........Brisketboy, I'll give you six hours to come over to Washington State for the taste test.   .............I'll have pictures of the sliced finish product tomorrow after the Seahawks beat Denver.... Seattle 27 Denver 21.........Go Hawks.............
 

 
 
 
#62
chewingthefat
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Re:Homemade Dry Cured Salumi 2014/02/01 12:11:10 (permalink)
Bill, magnificent, hang on, gulp gulp, almost as good as this Grey Goose!
#63
Michael Hoffman
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Re:Homemade Dry Cured Salumi 2014/02/01 12:49:04 (permalink)
Denver 26, Seattle 23.
#64
EdSails
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Re:Homemade Dry Cured Salumi 2014/02/01 14:32:57 (permalink)
Bill, those are looking good!
#65
leethebard
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Re:Homemade Dry Cured Salumi 2014/02/01 15:44:20 (permalink)
Denver 28 Seattle 21....but Salami looks great!!!
#66
Greymo
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Re:Homemade Dry Cured Salumi 2014/02/01 16:33:07 (permalink)
Looks wonderful!  You must be so pleased with the results.  I could use some for my super bowl party, to go along with the cheese.
#67
chewingthefat
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Re:Homemade Dry Cured Salumi 2014/02/01 17:35:40 (permalink)
Denver 42     Seattle 20
The Redskins beat Seattle this year...2013
post edited by chewingthefat - 2014/02/01 17:36:56
#68
pnwchef
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Re:Homemade Dry Cured Salumi 2014/02/01 19:48:01 (permalink)
Tom, Seattle didn't play the Redskins in the reg season, they beat them in the playoffs. I have a 
are you awake during the games. I think all the Vodka makes you a bit   sometimes you make me    during the game just sit by yourself and    you need to be more like me   
 
GO HAWKS

 
#69
Michael Hoffman
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Re:Homemade Dry Cured Salumi 2014/02/01 20:14:32 (permalink)
Despite the fact that the Broncos are going to win tomorrow, your salumi and chorizo look really, really good.
#70
EdSails
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Re:Homemade Dry Cured Salumi 2014/02/02 01:07:27 (permalink)
Seahawks 24, Broncos 14
Salumi 54, Seahawks 24
 

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chewingthefat
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Re:Homemade Dry Cured Salumi 2014/02/02 11:49:45 (permalink)
pnwchef

Tom, Seattle didn't play the Redskins in the reg season, they beat them in the playoffs. I have a 
are you awake during the games. I think all the Vodka makes you a bit   sometimes you make me    during the game just sit by yourself and    you need to be more like me   

GO HAWKS



Bill, they played in secret, I shouldn't have brought it up. I catered the game, only Players, Coaches, Owners and a few friends no Press. The Redskins won 60 to 3!

#72
pnwchef
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Re:Homemade Dry Cured Salumi 2014/02/02 13:25:00 (permalink)
chewingthefat

pnwchef

Tom, Seattle didn't play the Redskins in the reg season, they beat them in the playoffs. I have a 
are you awake during the games. I think all the Vodka makes you a bit   sometimes you make me    during the game just sit by yourself and    you need to be more like me   

GO HAWKS



Bill, they played in secret, I shouldn't have brought it up. I catered the game, only Players, Coaches, Owners and a few friends no Press. The Redskins won 60 to 3!

 
Oooohhhh, that game!your still sharper than most people in your ward.......
#73
pnwchef
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Re:Homemade Dry Cured Salumi 2014/02/13 15:47:12 (permalink)
It's time to cut into the Spanish Chorizo and Salami. They both had nice color, wonderful taste. I'm going to make an omelet with a Chorizo tomorrow, I think it will be better eating it with other foods, or with crusty bread and cheese. This recipe called for a lot of Smoked paprika, you can see this is the photo. After I cut into the Chorizo a bit more, I would like to see some of the hot pepper chili flakes I put in this recipe........ 

#74
Michael Hoffman
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Re:Homemade Dry Cured Salumi 2014/02/13 16:06:16 (permalink)
Wow! I could swear I've seen that somewhere before.
 
And it still looks good.
 
#75
joerogo
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Re:Homemade Dry Cured Salumi 2014/02/13 17:24:38 (permalink)
pnwchef, That looks fantastic!  When you start your business......I'll take one of each 
#76
Twinwillow
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Re:Homemade Dry Cured Salumi 2014/02/13 18:45:55 (permalink)
I'll take a case of each!
#77
lleechef
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Re:Homemade Dry Cured Salumi 2014/02/13 19:27:21 (permalink)
It really does look fantastic!  Nice job, chef!!!
#78
leethebard
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Re:Homemade Dry Cured Salumi 2014/02/13 19:41:29 (permalink)
Wow.....a picture of greatness! 
#79
ChrisOC
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Re:Homemade Dry Cured Salumi 2014/02/14 09:07:21 (permalink)
Michael Hoffman

Wow! I could swear I've seen that somewhere before.

And it still looks good.


It still looks very good
#80
brisketboy
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Re:Homemade Dry Cured Salumi 2014/02/14 10:19:25 (permalink)
Been waiting for these pictures. I may just have to give it another try. Got a book at Half Price by a guy named Len Poli with about a million sausage recipes. Thanks for sharing. 
#81
EdSails
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Re:Homemade Dry Cured Salumi 2014/02/14 13:44:07 (permalink)
I love the chorizo color!
#82
pnwchef
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Re:Homemade Dry Cured Salumi 2014/02/15 09:56:34 (permalink)
I used the Spanish Chorizo in a Omelet along with peppers, onions and two cheeses.....I would do it again in a heart beat........great taste.....
 


#83
lleechef
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Re:Homemade Dry Cured Salumi 2014/02/15 10:23:42 (permalink)
I don't eat eggs but that looks really good!
#84
Michael Hoffman
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Re:Homemade Dry Cured Salumi 2014/02/15 11:08:00 (permalink)
It does, indeed, look good. How long did you have to leave that skillet with the eggs and chorizo in your water oven, and at how many degrees?
#85
chewingthefat
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Re:Homemade Dry Cured Salumi 2014/02/15 11:53:12 (permalink)
pnwchef

I used the Spanish Chorizo in a Omelet along with peppers, onions and two cheeses.....I would do it again in a heart beat........great taste.....




Bili, that looks incredible, you should have been a Chef!
#86
pnwchef
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Re:Homemade Dry Cured Salumi 2014/02/15 13:20:20 (permalink)
lleechef: Lisa, we hard boil eggs for the hens a few times a week. I guess the old saying " You are what you eat" really fits...
 
chewingthefat: I thought about it, then decided against it.......
#87
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Re:Homemade Dry Cured Salumi 2014/02/15 15:45:00 (permalink)
Michael Hoffman

It does, indeed, look good. How long did you have to leave that skillet with the eggs and chorizo in your water oven, and at how many degrees?


Took me a minute but finally got it. Funny!  I rally like the sous vide thread. It's interesting to me to see the results.
#88
Foodbme
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Re:Homemade Dry Cured Salumi 2014/02/15 16:59:43 (permalink)
pnwchef

I used the Spanish Chorizo in a Omelet along with peppers, onions and two cheeses.....I would do it again in a heart beat........great taste.....




The Toast looks as good as the Omelet! Is that Sourdough?
Just watched Cook's Country on PBS and they made English Muffin Pan Bread. I'm gonna Try that!
#89
pnwchef
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Re:Homemade Dry Cured Salumi 2014/02/15 18:26:34 (permalink)
Foodbme: I buy a sliced rustic sourdough, it is as good as it looks. My wife tried it for the first time this morning, she said Hey this is real good. I think I may have converted her too..........
#90
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