Hot!Homemade Dry Cured Salumi

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Post
pnwchef
Filet Mignon
2014/01/18 21:25:49
We have a lot of trim meat from the pigs we processed a few months ago. I thought making dry cured Salumi would be a nice way of using up the pork. This is the process so far..........
 
Gnd pork
 


 
gnd pork with salt,black pepper,red pepper flakes,chili powder, garlic powder, instacure #2,starter culture, powdered dextrose. this mixture was worked into 4.4 pounds of gnd pork.
 

 
I made three different thinknesses or sizes...
 

 
these will hang for a few days,then set for a few weeks in the refer..............if my wife shows people our house, she tells them this is my husbands walk in closet, his shoes, his suits, his hanging salumi.......
 

 
 
 
 
post edited by pnwchef - 2014/01/18 21:28:00
Michael Hoffman
Double-chop Porterhouse
Re:Homemade Dry Cured Salumi 2014/01/18 21:33:19
OK, now that's nice.
EdSails
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/18 21:49:03
Thanks, Bill. I'm sure they will be delicious. Are you keeping one for yourself or are they all for me?
 

felix4067
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/18 21:59:10
Oh, yum!  
leethebard
Sirloin
Re:Homemade Dry Cured Salumi 2014/01/19 02:01:45
Show us the finished product in a few weeks.Got to see this!
ann peeples
Sirloin
Re:Homemade Dry Cured Salumi 2014/01/19 08:21:43
Do you need my address?
joerogo
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/19 09:00:15
Nice stuff Chef!
pnwchef
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/19 11:02:01
 
leethebard: I'll take a picture on Tuesday after 72 hrs of hanging. The fermentation process should have started, we should see color change. It will then go on a wire rack in the refer for a few weeks or until it loses 30% of it's weight.
 
 Thxs Michael, Felix,Joe..........
 
Ed, I'll bring one down in June, we can taste it with a nice Napa Cab.
 
Ann, I don't need your address, I'll just look for a starving truck driver and figure it's Bob. I'll send it with him..........GO HAWKS
 
Re:Homemade Dry Cured Salumi 2014/01/19 11:50:31
Damn that looks like it's going to be great, Bill!
lleechef
Sirloin
Re:Homemade Dry Cured Salumi 2014/01/19 13:33:23
Excellent Bill!  Do you need my address? 
mar52
Sirloin
Re:Homemade Dry Cured Salumi 2014/01/19 16:03:57
I'm impressed!
Foodbme
Porterhouse
Re:Homemade Dry Cured Salumi 2014/01/19 18:45:21
Pardon my ignorance, but can Salumi or similar products cure properly in a plastic bag?
I thought they needed to have exposure to temp, air & humidity controls in order to "Mold" properly.
Do you think this book is worth buying?
http://pdf4share.net/salumi-the-craft-of-italian-dry-curing/
Twinwillow
Sirloin
Re:Homemade Dry Cured Salumi 2014/01/19 19:39:26
Foodbme

Pardon my ignorance, but can Salumi or similar products cure properly in a plastic bag?
I thought they needed to have exposure to temp, air & humidity controls in order to "Mold" properly.
Do you think this book is worth buying?
http://pdf4share.net/salumi-the-craft-of-italian-dry-curing/

 
I was wondering the same exact thing.
ann peeples
Sirloin
Re:Homemade Dry Cured Salumi 2014/01/19 20:48:02
Go Seahawks! Gotta love me some Peyton! Will have a hard time deciding......and by the way, Bob has been home two weeks-I have fattened him up for the road......
pnwchef
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/19 22:22:06
Foodbme

Pardon my ignorance, but can Salumi or similar products cure properly in a plastic bag?
I thought they needed to have exposure to temp, air & humidity controls in order to "Mold" properly.
Do you think this book is worth buying?
http://pdf4share.net/salumi-the-craft-of-italian-dry-curing/

 
This is a dry curing/fermentation process using a bag. I know I should use a Cave but I turned it into a family room...........This is the process     Umai bags
 
Foodbme
Porterhouse
Re:Homemade Dry Cured Salumi 2014/01/20 01:06:16
pnwchef
Foodbme
Pardon my ignorance, but can Salumi or similar products cure properly in a plastic bag?
I thought they needed to have exposure to temp, air & humidity controls in order to "Mold" properly.
Do you think this book is worth buying?
http://pdf4share.net/salumi-the-craft-of-italian-dry-curing/

This is a dry curing/fermentation process using a bag. I know I should use a Cave but I turned it into a family room...........This is the process     Umai bags

Thanx! for the info. I see that the bag "Breathes" for lack of a better term. What does UMAi stand for?
Michael Hoffman
Double-chop Porterhouse
Re:Homemade Dry Cured Salumi 2014/01/20 12:07:52
pnwchef

Foodbme

Pardon my ignorance, but can Salumi or similar products cure properly in a plastic bag?
I thought they needed to have exposure to temp, air & humidity controls in order to "Mold" properly.
Do you think this book is worth buying?
http://pdf4share.net/salumi-the-craft-of-italian-dry-curing/


This is a dry curing/fermentation process using a bag. I know I should use a Cave but I turned it into a family room...........This is the process     Umai bags


That's really interesting. Hmmm. I have a FoodSaver.
pnwchef
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/20 13:59:31
Michael Hoffman

pnwchef

Foodbme

Pardon my ignorance, but can Salumi or similar products cure properly in a plastic bag?
I thought they needed to have exposure to temp, air & humidity controls in order to "Mold" properly.
Do you think this book is worth buying?
http://pdf4share.net/salumi-the-craft-of-italian-dry-curing/


This is a dry curing/fermentation process using a bag. I know I should use a Cave but I turned it into a family room...........This is the process     Umai bags

/quote]
That's really interesting. Hmmm. I have a FoodSaver.
 
 
Your foodsaver is named, Lisa...........
Michael Hoffman
Double-chop Porterhouse
Re:Homemade Dry Cured Salumi 2014/01/20 14:06:20
pnwchef

Michael Hoffman

pnwchef

Foodbme

Pardon my ignorance, but can Salumi or similar products cure properly in a plastic bag?
I thought they needed to have exposure to temp, air & humidity controls in order to "Mold" properly.
Do you think this book is worth buying?
http://pdf4share.net/salumi-the-craft-of-italian-dry-curing/


This is a dry curing/fermentation process using a bag. I know I should use a Cave but I turned it into a family room...........This is the process     Umai bags

/quote]
That's really interesting. Hmmm. I have a FoodSaver.
 

Your foodsaver is named, Lisa...........

My FoodSaver is an electric appliance. Lisa is special.
Foodbme
Porterhouse
Re:Homemade Dry Cured Salumi 2014/01/20 14:06:38
Lisa is not a foodsaver but rather a Food Creator and from what I can tell on here, I VERY GOOD one also!
lleechef
Sirloin
Re:Homemade Dry Cured Salumi 2014/01/20 14:20:57
Thank you!  But that dry-cured salumi sure does look good.  I used to make it in France, I hung it in my wine cellar to dry and age.
Foodbme
Porterhouse
Re:Homemade Dry Cured Salumi 2014/01/20 14:33:14
lleechef

Thank you!  But that dry-cured salumi sure does look good.  I used to make it in France, I hung it in my wine cellar to dry and age.

And did you sit there sipping your wine watching it age?
lleechef
Sirloin
Re:Homemade Dry Cured Salumi 2014/01/20 14:51:23
Foodbme

lleechef

Thank you!  But that dry-cured salumi sure does look good.  I used to make it in France, I hung it in my wine cellar to dry and age.

And did you sit there sipping your wine watching it age?

Nope, I took the wine upstairs and enjoyed it in a proper glass!

pnwchef
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/20 17:31:11
I use to keep my screw top wine in my whine cellar...........
Michael Hoffman
Double-chop Porterhouse
Re:Homemade Dry Cured Salumi 2014/01/20 17:56:35
Mine's in the kitchen.
lleechef
Sirloin
Re:Homemade Dry Cured Salumi 2014/01/20 18:03:51
Screw top wine??  Now I am whining.
agnesrob
Double Chili Cheeseburger
Re:Homemade Dry Cured Salumi 2014/01/20 19:22:46
Can't wait to see the finished product! And, of course, I'll be glad to send you my address too!
ann peeples
Sirloin
Re:Homemade Dry Cured Salumi 2014/01/20 20:42:43
I was first!!!!!!!!!!!
pnwchef
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/20 21:27:02
Sometimes I think you all only want me for my Salumi..........
 
I made two  Spanish Chorizo sausage.........we shall see
 

post edited by pnwchef - 2014/01/20 21:28:09
brisketboy
Double Chili Cheeseburger
Re:Homemade Dry Cured Salumi 2014/01/21 09:33:20
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. 
pnwchef
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/21 09:58:42
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...........
lleechef
Sirloin
Re:Homemade Dry Cured Salumi 2014/01/21 11:11:10
MH has the current Chef Boyardee Cologne.
Michael Hoffman
Double-chop Porterhouse
Re:Homemade Dry Cured Salumi 2014/01/21 13:11:52
lleechef

MH has the current Chef Boyardee Cologne.

And it's the overstuffed, extra spicy version.


pnwchef
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/21 16:17:38
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.

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

Michael Hoffman
Double-chop Porterhouse
Re:Homemade Dry Cured Salumi 2014/01/25 11:11:57
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?
pnwchef
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/25 12:16:07
Michael, This

 
Plus this

 
Makes a >>>>
 
MUFFALETTA
 
 
 
Michael Hoffman
Double-chop Porterhouse
Re:Homemade Dry Cured Salumi 2014/01/25 12:17:54
Also harmful to your health.
pnwchef
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/25 12:18:35
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.........
Re:Homemade Dry Cured Salumi 2014/01/25 12:37:41
The Salami looks fantastic, the Ham, incredible, Bill!
Michael Hoffman
Double-chop Porterhouse
Re:Homemade Dry Cured Salumi 2014/01/25 12:47:54
For gosh sake, please don't encourage him.
EdSails
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/25 13:20:40
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.........


Wintahaba
Cheeseburger
Re:Homemade Dry Cured Salumi 2014/01/25 14:25:29
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
Re:Homemade Dry Cured Salumi 2014/01/25 16:41:05
Michael Hoffman

For gosh sake, please don't encourage him.

He doesn't need encouragement, he needs guests!

Michael Hoffman
Double-chop Porterhouse
Re:Homemade Dry Cured Salumi 2014/01/25 16:46:09
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 ... .
Foodbme
Porterhouse
Re:Homemade Dry Cured Salumi 2014/01/26 01:01:03
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?
pnwchef
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/26 09:36:34
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
pnwchef
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/28 16:22:25
 

 
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........
 
 
 
 
 
Greymo
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/28 17:35:54
All I can say is "Wow.................I am in awe."
edwmax
Double Chili Cheeseburger
Re:Homemade Dry Cured Salumi 2014/01/28 20:01:19
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
brisketboy
Double Chili Cheeseburger
Re:Homemade Dry Cured Salumi 2014/01/29 09:13:22
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.
pnwchef
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/29 09:23:14
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
pnwchef
Filet Mignon
Re:Homemade Dry Cured Salumi 2014/01/29 09:29:06
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
edwmax
Double Chili Cheeseburger
Re:Homemade Dry Cured Salumi 2014/01/29 10:44:02
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
edwmax
Double Chili Cheeseburger
Re:Homemade Dry Cured Salumi 2014/01/29 10:58:09
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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