Salame ai funghi porcini

Post by **redzed** » Sun Oct 12, 2014 08:09

Today I finished a three day fermentation of a small batch of salami flavoured with mushroom powder ground from the few king boletus (Boletus Edulis)I picked this year. It feels good, the sample of the raw meat I tasted was also good, but I have no idea of the pH! The glass probe on my pH meter is toast! Sadly, it did not even last two years. Will have to order a replacement from Germany even though the darned thing is made in Taiwan.

I used 40-42 hog casings because I need the salame in two weeks when I attend a mycological gathering. But that might be wishful thinking.

The picture below shows the salame after three days fermentation with Mondostart 2M (Lactobacillus sakei, Staphylococcus carnosus, Staphylococcus xylosus) at 22-24C. Also inoculated with Bactoferm 600.

Baconologist · Post by **Baconologist** » Sun Oct 12, 2014 14:58

Lookin' good!

Post by **Bob K** » Sun Oct 12, 2014 16:31

Interesting to see how you make out trying to do those in that time frame!

And that sucks about those Ph probes. That has happened to me in the past and I went to Ph papers.....but the meters are so much easier especially if you are not good at discerning colors.
So I just got another meter. Replacing the probes every two years ain't that bad!

Post by **redzed** » Sat Nov 22, 2014 08:16

Bob K wrote:Interesting to see how you make out trying to do those in that time frame!

Well, the salami was not not ready in that short period of time. I don't know what I was thinking?

But now it is and it's a keeper! After six weeks weight loss is around 45%.

Janlab · Post by **Janlab** » Sat Nov 22, 2014 09:43

I'd like to order 10kg please!
Jan

ped · Post by **ped** » Sat Nov 22, 2014 12:20

What % of powder did you use Red?, any chance of recipe?

Post by **Bob K** » Sat Nov 22, 2014 13:42

Looks great Chris , love the color! The Staphylococcus xylosus did its work

.

Were those thin casings peel-able.....or edible ?

Ped- The original recipe is here, But Redzed may have tweaked it a bit by now.

http://www.wedlinydomowe.pl/en/viewtopic.php?t=6869

ped · Post by **ped** » Sun Nov 23, 2014 09:47

Thanks Bob K

Post by **redzed** » Mon Nov 24, 2014 05:55

Salame ai funghi porcini

800g class 1 pork
200g hard back fat
25g salt
2g dextrose
2g corn syrup solids
2g. white pepper
4g coarsely ground black pepper
1tsp thyme
2g garlic powder
25ml chilled red wine
20g porcini (boletus edulis) mushroom powder
Mondostart 2M starter culture (I added half a teaspoon into 2.5 kg)

Meat and fat ground through 6mm plate. Stuffed into 40-42 hog casings. Fermented for 48 hrs at 22° and 90% humidity.
Dried for 6 weeks at 12C and 75-85% RH.

Bob, as to the colour it's not bad but the mushroom powder made it a bit on the brownish side. And no problem with peeling. I skinned them all and vac sealed.

ped · Post by **ped** » Tue Nov 25, 2014 12:26

And thanks Redzed 😊