Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
I hadn't made a salami in quite a while........probably didn't need to as I seem to still have plenty vacuum packed away, but I didn't let it stop me. I find that enjoy the process probably more than eating it anyhow, so why not.
Decided to just kind of wing it.....the measurements are exact, but I didn't follow a recipe, just kind of went off the top of my head for ingredients. Kept it pretty simple
%100 Pork
2% Sea Salt
1.2% Garlic
.75% Sugar
.6% Black pepper
.12% Thyme
.1% Paprika
.25% Cure #2
FL-C starter culture
Cut up a butt and kept some small chunks......just small enough to fit through the stuffer tube for a little extra texture and look for the salami. Looking at the pic, I am reasonably sure that I cut them down a little smaller still.
Everything else got a coarse grind.
Mixed the pork and spices for a minute and a half or so and stuffed into beef middles approx 12" long. Always one that just doesn't want to lay right. LOL
Vac packed and right into the sous vide to ferment. 72 hours at 72 degrees. Rinsed, patted, dry, weight recorded and hung in the chamber. Average 55 degrees and 75% RH. Pic was a few days in.
Pulled the smaller one over the weekend and the rest today after 35% weight loss. I would like to have seen a little more growth on them, but these white specs make me happy. I recently had to switch fridges so am basically starting over on the culture in the chamber........all naturally occurring.
Had to crack one open of course.
Overall, pretty pleased with it, the minimal spicing let the pork flavor really come through. They had quite a bit more fermentation twang than I am used to, but I am ok with that. Over all, I'll call it a success. They are vac packed now and in the fridge to equalize a bit more and let the flavors continue to develop.
Decided to just kind of wing it.....the measurements are exact, but I didn't follow a recipe, just kind of went off the top of my head for ingredients. Kept it pretty simple
%100 Pork
2% Sea Salt
1.2% Garlic
.75% Sugar
.6% Black pepper
.12% Thyme
.1% Paprika
.25% Cure #2
FL-C starter culture
Cut up a butt and kept some small chunks......just small enough to fit through the stuffer tube for a little extra texture and look for the salami. Looking at the pic, I am reasonably sure that I cut them down a little smaller still.
Everything else got a coarse grind.
Mixed the pork and spices for a minute and a half or so and stuffed into beef middles approx 12" long. Always one that just doesn't want to lay right. LOL
Vac packed and right into the sous vide to ferment. 72 hours at 72 degrees. Rinsed, patted, dry, weight recorded and hung in the chamber. Average 55 degrees and 75% RH. Pic was a few days in.
Pulled the smaller one over the weekend and the rest today after 35% weight loss. I would like to have seen a little more growth on them, but these white specs make me happy. I recently had to switch fridges so am basically starting over on the culture in the chamber........all naturally occurring.
Had to crack one open of course.
Overall, pretty pleased with it, the minimal spicing let the pork flavor really come through. They had quite a bit more fermentation twang than I am used to, but I am ok with that. Over all, I'll call it a success. They are vac packed now and in the fridge to equalize a bit more and let the flavors continue to develop.
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