Spicy " Hard" Salami
Spicy " Hard" Salami
This is the current revised recipe 02/16
I plan on trying this recipe this weekend. Its my own recipe so any comments would be appreciated.
Bob
If anyone is interested I will post pics along the way
Spicy Salami
(this works equally well with beef or Venison)
Meats
Pork shoulder 400 g
Beef or Venson 400 g
Back Fat 200 g
Ingredients per 1000g (1 kg) of meat
Salt 2.5% 25 g
Cure #2 .25% 2.5 g
Dextrose .3% 2g
Sugar .3% 2 g
White Pepper .2% 2 g
Red Pepper Flakes .1% 1 g
(Ancho) Chili Powder .1% 1 g
Ground Cayenne (55k) .05% .5 g
Ground (Tellicherry) Black Pepper .2% 2 g
Fennel Seed (cracked) .3% 3 g
Garlic Powder .2% 2 g
Ground Juniper Berries .05% .5 g
TSPX Culture
Add Spices and Culture to meat and Fat
Grind Beef through 3/16" plate (5 mm) Pork and fat 3/8"
Add salt and Cure to ground meat. Mix
Stuff into beef middles 60-65 mm
Ferment at 71 f (21.5 c) for 24 hours, 90 - 95% humidity
Spray/brush with mold
Back in Fermenting chamber for 48 hrs (Give or take until 5.2 ph is reached)
Transfer to curing chamber
I plan on trying this recipe this weekend. Its my own recipe so any comments would be appreciated.
Bob
If anyone is interested I will post pics along the way
Spicy Salami
(this works equally well with beef or Venison)
Meats
Pork shoulder 400 g
Beef or Venson 400 g
Back Fat 200 g
Ingredients per 1000g (1 kg) of meat
Salt 2.5% 25 g
Cure #2 .25% 2.5 g
Dextrose .3% 2g
Sugar .3% 2 g
White Pepper .2% 2 g
Red Pepper Flakes .1% 1 g
(Ancho) Chili Powder .1% 1 g
Ground Cayenne (55k) .05% .5 g
Ground (Tellicherry) Black Pepper .2% 2 g
Fennel Seed (cracked) .3% 3 g
Garlic Powder .2% 2 g
Ground Juniper Berries .05% .5 g
TSPX Culture
Add Spices and Culture to meat and Fat
Grind Beef through 3/16" plate (5 mm) Pork and fat 3/8"
Add salt and Cure to ground meat. Mix
Stuff into beef middles 60-65 mm
Ferment at 71 f (21.5 c) for 24 hours, 90 - 95% humidity
Spray/brush with mold
Back in Fermenting chamber for 48 hrs (Give or take until 5.2 ph is reached)
Transfer to curing chamber
Last edited by Bob K on Thu Feb 04, 2016 17:51, edited 3 times in total.
Bob your spice proportions look spot on as does the process. The only two things that I would do differently is grind through a larger plate, especially the lean pork and reverse the amounts of the sugar and dextrose. T-SPX ferments slower and sugar is better for that than dextrose. Definitely post pics and file reports. And just because people don't post does not mean that they are a not viewing with interest. We get over 500 visits to the site per day.
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Rg-
For fermented sausage:
Make sure you know how the venison was handled Some folks can get sloppy.
I cut my own so I don't worry. Also treat as you would farm raised pork.....freeze the appropriate time to combat trichinosis.
I hate to preach but I have seen other folks cut and care for Deer.....probably why many folks think venison tastes "gamey"
For fermented sausage:
Make sure you know how the venison was handled Some folks can get sloppy.
I cut my own so I don't worry. Also treat as you would farm raised pork.....freeze the appropriate time to combat trichinosis.
I hate to preach but I have seen other folks cut and care for Deer.....probably why many folks think venison tastes "gamey"
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- Frequent User
- Posts: 191
- Joined: Mon May 12, 2014 21:11
- Location: Chicago
-
- Frequent User
- Posts: 191
- Joined: Mon May 12, 2014 21:11
- Location: Chicago
From the above recipe changes have been highlighted in red. Thanks Redzed
Spicy Venison Salami
Meats
Pork shoulder 400 g
Venison 400 g
Back Fat 200 g
Ingredients per 1000g (1 kg) of meat
Salt 2.8% 28 g
Cure #2 .25% 2.5 g
Sodium Erythorbate .05% .5 g
Dextrose .3% 3 g
Sugar .3% 3g
White Pepper .2% 2 g
Red Pepper Flakes .1% 1 g
(Ancho) Chili Powder .1% 1 g
Ground Cayenne (60k) .05% .5 g
Ground (Tellicherry) Black Pepper .2% 2 g
Fennel Seed (cracked) .3% 3 g
Garlic Powder .2% 2 g
Ground Juniper Berries .05% .5 g
TSPX Culture 4 grams mixed with water
Add Spices and Culture to meat and Fat
Venison and 1/2 fat ground through 3/16 plate
Pork ands 1/2 fat ground through 3/8 plate
Add salt and Cure to ground meat. Mix
Stuff into beef middles 60-65 mm
Ferment at 71 f (21.5 c) for 24 hours, 90 - 95% humidity
Spray/brush with mold
Back in Fermenting chamber for 48 hrs (Give or take until 5.2 ph is reached)
Transfer to curing chamber
The previous day spices were ground and mixed, salt and cure mixed separately.
Re loaded high-end elastic netting stuffer.
Curing chamber preheated to 71f 21.5c
Meat and fat mixed with spices and culture and ground..salt and cure added and back into freezer.
While mixing in the salt my hands protested (too cold)so out came the mixer.
Back into the freezer.
Stuffed into 60-65 beef middles and netting applied.
Labeled and headed for the curing chamber.
more to come.....
Note: starting Ph of mix was 5.8
Spicy Venison Salami
Meats
Pork shoulder 400 g
Venison 400 g
Back Fat 200 g
Ingredients per 1000g (1 kg) of meat
Salt 2.8% 28 g
Cure #2 .25% 2.5 g
Sodium Erythorbate .05% .5 g
Dextrose .3% 3 g
Sugar .3% 3g
White Pepper .2% 2 g
Red Pepper Flakes .1% 1 g
(Ancho) Chili Powder .1% 1 g
Ground Cayenne (60k) .05% .5 g
Ground (Tellicherry) Black Pepper .2% 2 g
Fennel Seed (cracked) .3% 3 g
Garlic Powder .2% 2 g
Ground Juniper Berries .05% .5 g
TSPX Culture 4 grams mixed with water
Add Spices and Culture to meat and Fat
Venison and 1/2 fat ground through 3/16 plate
Pork ands 1/2 fat ground through 3/8 plate
Add salt and Cure to ground meat. Mix
Stuff into beef middles 60-65 mm
Ferment at 71 f (21.5 c) for 24 hours, 90 - 95% humidity
Spray/brush with mold
Back in Fermenting chamber for 48 hrs (Give or take until 5.2 ph is reached)
Transfer to curing chamber
The previous day spices were ground and mixed, salt and cure mixed separately.
Re loaded high-end elastic netting stuffer.
Curing chamber preheated to 71f 21.5c
Meat and fat mixed with spices and culture and ground..salt and cure added and back into freezer.
While mixing in the salt my hands protested (too cold)so out came the mixer.
Back into the freezer.
Stuffed into 60-65 beef middles and netting applied.
Labeled and headed for the curing chamber.
more to come.....
Note: starting Ph of mix was 5.8
Last edited by Bob K on Wed Nov 19, 2014 15:51, edited 1 time in total.
Ok day three:
Ph has dropped to 5.35 so time to transfer from fermenting chamber to curing chamber.
Yesterday I had brushed on mold 600, 2 grams to 1/8 cup water undiluted.
24 hrs later mold had began to grow.
Into Hotel cheese and salami
Couldn't resist sampling some of the current residents.
From left to right, sopressata, finocchiona, and pepperoni. Still a little soft but flavor is excellent. TSPX is by far and away my favorite culture.
Ph has dropped to 5.35 so time to transfer from fermenting chamber to curing chamber.
Yesterday I had brushed on mold 600, 2 grams to 1/8 cup water undiluted.
24 hrs later mold had began to grow.
Into Hotel cheese and salami
Couldn't resist sampling some of the current residents.
From left to right, sopressata, finocchiona, and pepperoni. Still a little soft but flavor is excellent. TSPX is by far and away my favorite culture.
-
- Frequent User
- Posts: 191
- Joined: Mon May 12, 2014 21:11
- Location: Chicago
-
- Frequent User
- Posts: 191
- Joined: Mon May 12, 2014 21:11
- Location: Chicago