Which Salami's suggested for a newbie?

BlueMonkey
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Which Salami's suggested for a newbie?

Post by BlueMonkey » Tue Jun 07, 2016 12:31

I am looking at making my first Salami's this weekend, but was hoping for some input as to which types would be suitable for a Beginner. I have made sausages a few times, and have a fair idea of the process.
Currently in the freezer I have T-SPX, and FRM-7, and mold 600, and a bundle of 44+ Hog Casings.
Alongside this in the freezer is a free-range/ organic pork shoulder, and a kilo and a half of similar back fat.
I have a cold smoker so was considering a Hungarian salami, and perhaps a soppressata.
My only real hold-back is a manual #22 mincer, and no sausage stuffer ( though I have an attachment for the mincer, just more difficult and time consuming.
Any suggestions and favourite recipes / hyperlinks would be much appreciated.

Thanks and have a great day
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Butterbean
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Post by Butterbean » Tue Jun 07, 2016 14:05

I don't think you can ever go wrong making soppressata.
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Bob K
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Post by Bob K » Tue Jun 07, 2016 14:15

I would second the sopa, especially with the 44m casings. 55-60 middles or fibrous are a good size for most salami.

Do you have a place to ferment and dry?

I use this recipe for soppressata, all pork is fine. http://www.wedlinydomowe.pl/en/viewtopic.php?t=7736
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Post by BlueMonkey » Tue Jun 07, 2016 21:51

Thanks for that.

I have not yet set up a system for drying / fermenting. I was going to use an oven with the light on, but on checking I noticed when the light is switched on, the fan starts, I presume this would dry the casings too much.

I have my last curing chamber ( which no longer works) that I could possibly put a heat lamp into, with a bowl of water....(or sneak my uds inside without being caught and put a globe in that :twisted: :twisted: )
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Post by BlueMonkey » Wed Jun 08, 2016 01:22

Would it matter if I just used T-SPX and no Sodium Erythobate?
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redzed
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Post by redzed » Wed Jun 08, 2016 06:35

ou can easily ferment with TSPX at room temperature, 18-22C. The old curing fridge will certainly work for that, just place a bowl with some salt water and close. Use 3-5g/kg sugar and two days will probably lower the pH below 5.3. I would do a Finocchiona or a Genoa
http://www.meatsandsausages.com/sausage ... lami-genoa
http://www.meatsandsausages.com/sausage ... inocchiona

And you don't have to use beef in the finno.

Good luck
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Post by BlueMonkey » Wed Jun 08, 2016 06:47

Thanks so much.

I dont have a ph reader, so hopefully this is not toooooo important

Got some beef middles being couriered.

Picked up some beef today ( From the Round which I will be taking the eye out of for Bresaola.

Thanks again for all your help
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Post by redzed » Wed Jun 08, 2016 07:11

pH is important, but if you follow those recipes with the recommended amount of sugar and ferment at 20-22C you should be spot on. Just make sure you work with very cold meat and semi frozen fat. Grind the meat and fat together and only once. That way you will avoid fat smearing which is the most common problems when making dry cured meats. And stuff tightly, prick the casings to avoid air pockets.

Let us know how it went.
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Bob K
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Post by Bob K » Wed Jun 08, 2016 10:38

BlueMonkey wrote:Would it matter if I just used T-SPX and no Sodium Erythobate?
No problem at all!
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Post by partycook » Thu Jun 09, 2016 21:35

Hi Bob
I believe that I also will try making the sopprassta. I have the meat and all the spices. will be making a 10 lb. batch. I just finished figuring the spice amounts. My fermenter without any adjustments is at 69 degrees and 54% humidity. Iwill have to raise the humidity. I also will be using beef middles.
I just finished a book by William Mende and he likes to use F-LC and LHP in his sausage.

John
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Post by Bob K » Thu Jun 09, 2016 21:51

Hi John-
What culture do you plan to use?
If the space you are using to ferment is relatively small and enclosed you should have no problem
maintaining a 90% humidity level with just the 10lb of sausage. The salt displaces and expels a lot of water and it will sweat and drip.
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Post by partycook » Thu Jun 09, 2016 22:22

I will be using 4 grams of TSPX and 1 gram of F-LC.

I was also going to ask the proper way to take a ph sample using a Milwaukee 102 PH meter.Do you also make a slurry? and what is the proper way to take readings after the sausage is stuffed. what is the procedure for whole muscle meats.
Purchased a used meter with the PH and storage solutions for $80 dollars.

John
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Bob K
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Post by Bob K » Thu Jun 09, 2016 22:29

What type of electrode do you have? The glass bulb or the probe?
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Post by partycook » Thu Jun 09, 2016 22:29

I use a ultrasonic humidifier and a green air controller.

John
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Post by partycook » Thu Jun 09, 2016 22:42

The probe is a model ma 920.color of tip is green. looks like glass. should have asked before buying. Did not think he would sell it for that price. The ones that I was looking at where $200 +.

John
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