Orange and Fennel Salami

[Saltedtyme30]

Saltedtyme30 wrote:
I`m going to do this. May I ask why you ask for the cure # 2 and salt to the cubes meat and let rest rather than doing in one day ?

Its an old school method that may stem from using salt peter (nitrate) as a curing agent. Its to improve the flavor and color. In my opinion it also makes for a better texture as the meat is firmer and grinds more consistently.

Stephan or Redzed can definitely elaborate on the reasons

Philip, you can read about additives here: https://www.meatsandsausages.com/sausag ... /additives

I`m diggin it. But not ready to try that method yet

[jcflorida]

Bob,

Thanks for the quick reply.

I'm going to give redzed's orange fennel salami a go in a few weeks when the oranges are ripe enough to make the zest. I'll use pork boston butt for the pork.

[Bob K]

Orange fennel salami. Hint: use orange extract at the rate of .15% by weight or about 1/2 teaspoon to 5-6 lbs mince. Unless you like chewing on dried orange peel - same texture as sawdust

P.S. It's a really unique great tasting sausage!!

[jcflorida]

Hint: use orange extract at the rate of .15% by weight

Hi Bob,

Thanks for the hint.

I tried a small batch of redzed's orange fennel salami back in July (pic below). I followed redzed's recipe except:
- There are no oranges ripe in July so I used 0.1% orange extract instead of 0.3% zest.
- Black pepper instead of "mixed pepper"
- Ground ancho instead of "Mexican hot chile powder"

The salami was pretty good, but I guess I was expecting a more pronounced orange flavor.

Maybe I'll do 3 small batches next month: 0.15% extract, 0.25% extract and 0.3% zest

As an aside, any opinion of orange oil vs. extract? I have both for making orange Christmas cookies.

[Bob K]

Oil vs Extract - I have only used the extract so Iduno
Black pepper vs mixed - really no difference - same plant different degrees of ripeness. You can find a more pronounced flavor in all colors. In other words can vary.
Ancho is rather mild, I like the heat so use 60K Cayenne most of the time.

If you let it dry longer, say down to 35-42% weight loss, the color and flavor will become more pronounced.

[jcflorida]

Thanks again Bob,

My family won't touch anything with more than the mildest hot . . . thus the ancho.

Sausage was 35% weight loss.

What are the "orangish" colored particles in yours? I would have assumed orange zest.

[Bob K]

Good Eye. The orange color is annatto liquid I added to the mince to try to get a more orange color to the salami. Not quite. Picture of the orange colored mince on page 1 of this thread.

[jcflorida]

Orange color worked, or at least fooled me.

[JasonB]

Hey Redzed, do you think this recipe would work well in pepperettes? Use cure #1 instead of #2 due to fast curing time? What do you think?

[cathouse willy]

I started making this recipe and got as far as cubing the meat and fat, adding the salt and cure #2 and resting it in the fridge for 48 hrs. I'm nursing a sick dog through what I fear may be her last days so the salami has to wait. I've vacuum bagged and froze the mixture,will the meat be ok to thaw and use at a later date? Thanks for your help
Bill

[Bob K]

Not a problem Bill

[cathouse willy]

Thanks for the reply Bob the dog has shown some improvement so I'm hopeful.