Chef Forum banner

Homemade Dry Cured Salumi

3K views 5 replies 3 participants last post by  chefbillyb 
#1 ·
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.

http://s1179.photobucket.com/user/246810molly/media/DSCN4413_zps9439cb10.jpg.html

I made three different thinknesses or sizes...

http://s1179.photobucket.com/user/246810molly/media/DSCN4415_zpse2f31f85.jpg.html

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.......

http://s1179.photobucket.com/user/246810molly/media/DSCN4417_zps838f377d.jpg.html
 
#4 ·
This is what it looked like when first made http://s873.photobucket.com/user/Hi...3-4a86-a800-f79a85434762_zps72452d70.jpg.html

This is what the Spanish Chorizo looks like after 72hrs of hanging, 2 days in the refer..........http://s873.photobucket.com/user/Hi...e-4cf0-a282-4819cd8b6802_zpsa65a7c9b.jpg.html

This is the Salami when first made

http://s1179.photobucket.com/user/246810molly/media/DSCN4417_zps838f377d.jpg.html

This is what the Salami 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.

http://s873.photobucket.com/user/Hi...8-41e8-bd59-326b74521ee1_zps3c96a947.jpg.html
 
#6 ·
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........
http://s873.photobucket.com/user/Hipchef99/media/DSCN4511_zpsbb488fc8.jpg.html
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top