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Homemade Dry Cured Salumi

post #1 of 6
Thread Starter 

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 
  
DSCN4411_zpsc4ace77e.jpg 

  
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. 
  
DSCN4413_zps9439cb10.jpg 
  
I made three different thinknesses or sizes... 
  
DSCN4415_zpse2f31f85.jpg 
  
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....... 
  
DSCN4417_zps838f377d.jpg

post #2 of 6

Bill, I just bought a grinder, should be here in a couple of days. Going to try some sausages for the truck.

Did you use the umai dry bags?

post #3 of 6
Thread Starter 
Quote:
Originally Posted by chefbuba View Post
 

Bill, I just bought a grinder, should be here in a couple of days. Going to try some sausages for the truck.

Did you use the umai dry bags?

Yes, I used Umal bags............Great on the grinder, what kind of sausage ??????????

post #4 of 6
Thread Starter 

This is what it looked like when first made  4502c966-ea13-4a86-a800-f79a85434762_zps72452d70.jpg

 

This is what the Spanish Chorizo looks like after 72hrs of hanging, 2 days in the refer..........e6d054b0-b7ce-4cf0-a282-4819cd8b6802_zpsa65a7c9b.jpg

 

 

This is the Salami when first made

DSCN4417_zps838f377d.jpg 

 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.

 

d4ace113-60c8-41e8-bd59-326b74521ee1_zps3c96a947.jpg

 

 
post #5 of 6
Lovely and makes me hungry!

I have done some sausages and smoked sausages but have been a bit too scared to try my hand on fermented sausages....

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #6 of 6
Thread Starter 

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........  
DSCN4511_zpsbb488fc8.jpg

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