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
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