Hot!Homemade Dry Cured Salumi

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pnwchef
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2014/01/18 21:25:49 (permalink)

Homemade Dry Cured Salumi

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
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92 Replies Related Threads

    Michael Hoffman
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    Re:Homemade Dry Cured Salumi 2014/01/18 21:33:19 (permalink)
    OK, now that's nice.
    #2
    EdSails
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    Re:Homemade Dry Cured Salumi 2014/01/18 21:49:03 (permalink)
    Thanks, Bill. I'm sure they will be delicious. Are you keeping one for yourself or are they all for me?
     

    #3
    felix4067
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    Re:Homemade Dry Cured Salumi 2014/01/18 21:59:10 (permalink)
    Oh, yum!  
    #4
    leethebard
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    Re:Homemade Dry Cured Salumi 2014/01/19 02:01:45 (permalink)
    Show us the finished product in a few weeks.Got to see this!
    #5
    ann peeples
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    Re:Homemade Dry Cured Salumi 2014/01/19 08:21:43 (permalink)
    Do you need my address?
    #6
    joerogo
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    Re:Homemade Dry Cured Salumi 2014/01/19 09:00:15 (permalink)
    Nice stuff Chef!
    #7
    pnwchef
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    Re:Homemade Dry Cured Salumi 2014/01/19 11:02:01 (permalink)
     
    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
     
    #8
    chewingthefat
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    Re:Homemade Dry Cured Salumi 2014/01/19 11:50:31 (permalink)
    Damn that looks like it's going to be great, Bill!
    #9
    lleechef
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    Re:Homemade Dry Cured Salumi 2014/01/19 13:33:23 (permalink)
    Excellent Bill!  Do you need my address? 
    #10
    mar52
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    Re:Homemade Dry Cured Salumi 2014/01/19 16:03:57 (permalink)
    I'm impressed!
    #11
    Foodbme
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    Re:Homemade Dry Cured Salumi 2014/01/19 18:45:21 (permalink)
    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/
    #12
    Twinwillow
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    Re:Homemade Dry Cured Salumi 2014/01/19 19:39:26 (permalink)
    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.
    #13
    ann peeples
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    Re:Homemade Dry Cured Salumi 2014/01/19 20:48:02 (permalink)
    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......
    #14
    pnwchef
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    Re:Homemade Dry Cured Salumi 2014/01/19 22:22:06 (permalink)
    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
     
    #15
    Foodbme
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    Re:Homemade Dry Cured Salumi 2014/01/20 01:06:16 (permalink)
    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?
    #16
    Michael Hoffman
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    Re:Homemade Dry Cured Salumi 2014/01/20 12:07:52 (permalink)
    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.
    #17
    pnwchef
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    Re:Homemade Dry Cured Salumi 2014/01/20 13:59:31 (permalink)
    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...........
    #18
    Michael Hoffman
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    Re:Homemade Dry Cured Salumi 2014/01/20 14:06:20 (permalink)
    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.
    #19
    Foodbme
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    Re:Homemade Dry Cured Salumi 2014/01/20 14:06:38 (permalink)
    Lisa is not a foodsaver but rather a Food Creator and from what I can tell on here, I VERY GOOD one also!
    #20
    lleechef
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    Re:Homemade Dry Cured Salumi 2014/01/20 14:20:57 (permalink)
    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.
    #21
    Foodbme
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    Re:Homemade Dry Cured Salumi 2014/01/20 14:33:14 (permalink)
    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?
    #22
    lleechef
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    Re:Homemade Dry Cured Salumi 2014/01/20 14:51:23 (permalink)
    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!

    #23
    pnwchef
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    Re:Homemade Dry Cured Salumi 2014/01/20 17:31:11 (permalink)
    I use to keep my screw top wine in my whine cellar...........
    #24
    Michael Hoffman
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    Re:Homemade Dry Cured Salumi 2014/01/20 17:56:35 (permalink)
    Mine's in the kitchen.
    #25
    lleechef
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    Re:Homemade Dry Cured Salumi 2014/01/20 18:03:51 (permalink)
    Screw top wine??  Now I am whining.
    #26
    agnesrob
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    Re:Homemade Dry Cured Salumi 2014/01/20 19:22:46 (permalink)
    Can't wait to see the finished product! And, of course, I'll be glad to send you my address too!
    #27
    ann peeples
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    Re:Homemade Dry Cured Salumi 2014/01/20 20:42:43 (permalink)
    I was first!!!!!!!!!!!
    #28
    pnwchef
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    Re:Homemade Dry Cured Salumi 2014/01/20 21:27:02 (permalink)
    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
    #29
    brisketboy
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    Re:Homemade Dry Cured Salumi 2014/01/21 09:33:20 (permalink)
    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. 
    #30
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