Cured, dried and fermented by StefanS

StefanS · Post by **StefanS** » Sun Apr 23, 2017 18:36

My curing chamber finally is ready so i made some efforts to prepare some staff to be matured/aging.

Some of then not ready yet (during curing) but 4 pieces in.
#1 - pork loin 07 kg. (salt, cure #1, Black pepper, garlic and red Vermouth 25 ml/kg, cured for 18 days, staffed in beef bung, used Bactoferm Mold 600)
#2 - pork loin 1.24 kg - with oranges
#3 - pork loin - salt, cure, black pepper, garlic, allspices, juniper berries, sugar, hot red pepper.
#4 - beef round-aye - salt, cure #1, black pepper, hot red pepper, sweet red pepper
Here in beef bung ready to go in curing chamber

After one week in curing chamber - mold growing

More pieces are during curing so will show them later.

StefanS · Post by **StefanS** » Mon Apr 24, 2017 20:48

Saturday and Sunday with my friend Podlasiak, we have made some salamis: Genoa type, Sopresatta type and Piemonte type. Reason for using word "type" is that we do not follow recipes exactly. Example- we do not use only hard back fat bat also jowls, in Genoa content of beef was less than 40%. Other production requires were done like in recipes orders: curing contents like Cure #2, temperature of meat and fat, grinding, staffing, fermenting.
pH dropped to 5.15 -5.20 in 35 hours ( temp 72-74 F, Rh at 85-88%) Here are some pictures:

Post by **Bob K** » Mon Apr 24, 2017 21:18

Wow! You are certainly giving the new chamber a thorough trial! What type in in the Bung?

StefanS · Post by **StefanS** » Tue Apr 25, 2017 03:36

There is Genoa type, but it is not Bung - it is what Butcher/packer called - Genoa Sack Hog/Beef casing - on label it calls - usage: for 5 Lb of meat.......
for my surprise there is 11 Lb !

Post by **Bob K** » Tue Apr 25, 2017 14:34

Those casings sound interesting as they are 2 layers, Pork bung and beef middles as liner.

StefanS · Post by **StefanS** » Sun Apr 30, 2017 00:24

Today i have added 3 pieces more to curing chamber
Fiocco -

Culatello - I have used dried hog bladder (I do not recommend)

Also small piece of pork loin - Lomo?? - I have used standard curing recipe and before loading in beef bung I have rubbed some special spices - it is mix of ground fennugreek, garlic, sweet red peeper, hot (cayenne) red pepper, black pepper, white pepper, salt plus some mix from Caucasus region called - Adjika. That mix i call - Bastrma style (very hot and spiced)

Post by **Butterbean** » Sun Apr 30, 2017 00:42

Nice work. Can't wait to see the finished product.

Post by **Bob K** » Sun Apr 30, 2017 12:20

Stefan-

What was wrong with the Hog bladder? Also, Did you sew the ends of the casings?

StefanS · Post by **StefanS** » Sun Apr 30, 2017 13:15

PostPosted: Today 7:20 Post subject:
Stefan-

What was wrong with the Hog bladder?
I have soaked it for 18 hours but bladder do not return to elastic form so it wasn't stretchable, in some areas were air pockets so it should be much more densely tied up. Also it is more difficult to saw opening - easy to tear up needle holes.

Bob K - Also, Did you sew the ends of the casings?
Yes, IMO that way looks more elegant

Post by **redzed** » Tue May 02, 2017 17:45

Stefan you are certainly running on all 8 cylinders! Super looking products and such professional tying! I am jealous! And Podlasiak sure looks happy in helping you and modelling the meats! How is your curing chamer handling all the new products loaded in there? Are managing to keep the humidity at around 80%?

StefanS · Post by **StefanS** » Fri May 05, 2017 21:09

PostPosted: Tue May 02, 2017 12:45 Post subject:
Stefan you are certainly running on all 8 cylinders!

hmmm - but soon it will be V12 with turbo.....

Are managing to keep the humidity at around 80%?

after i have added additional control and dehumidifier it is running perfectly in that unsteady weather - outside humidity - 95%, temp. 48-56F and rain, rain...

StefanS · Post by **StefanS** » Mon May 29, 2017 02:47

After 5 weeks first 4 pieces have been cut and tested. They are marked on previous pictures as #1, #2, #3 and #4. Weight loss is 28% beef (biggest piece) to 34% smaller piece of pork loin.
Before cutting

pork loin #1 - adition of 20 ml Sweet Red Vermouth

Pork loin #2 - orange Lonzino

#3 - spicy Lonzino - BP, garlic, allspice, juniper berries, red hot Cajun pepper,

#4 - beef roundeye - hot with addition of sweet red pepper and hot Cajun pepper.

here are beef #4 and Lonzino #3

Bumper · Post by **Bumper** » Mon May 29, 2017 04:11

They look absolutely delicious Stefan!

StefanS · Post by **StefanS** » Mon Jul 17, 2017 16:28

Until photobucket will be totally sucker would like to show you a few pictures of my results - just pictures:
Piemonte salami

Sopressata salami

Genoa Salami

Lonzino picante

Culatello

And here - preparations to a new experiment -

Bumper · Post by **Bumper** » Mon Jul 17, 2017 18:22

Thanks for sharing - perfect salami.