Salami con Finferli
Salami con Finferli
I have finished preparing a salami flavoured with chanterelle powder. While there are recipes out there for salami flavoured with king boletus (porcini, cèpe, steinpilz), I could not find a chanterelle variation. Seems that the common herb used in mushroom salami is sage, so I used some along with tarragon as suggested by Northwall (Andrej). I also added some mace just for the fun of it and because I recently broke down and bought some. Fermented for 48 hours at 23°. Starting pH was 5.64, 12hrs 5.3, 15hrs 5.09, 48hrs 4.95. The photo below shows the salami after fermentation and ready for the chamber. I also dipped it in Mondostart Sufrace Starter.
2kg Class I pork (loin and butt)
500g hard backfat
65g salt
6.25g Cure #2
5g dextrose
6g corn syrup solids
25g chanterelle mushroom powder
3g dried sage
3g tarragon
6g garlic powder
3g mace
180ml chilled red wine
5g T-SPX starter
Meat ground with 6mm plate, fat with 4mm.
Stuffed into beef middles.
2kg Class I pork (loin and butt)
500g hard backfat
65g salt
6.25g Cure #2
5g dextrose
6g corn syrup solids
25g chanterelle mushroom powder
3g dried sage
3g tarragon
6g garlic powder
3g mace
180ml chilled red wine
5g T-SPX starter
Meat ground with 6mm plate, fat with 4mm.
Stuffed into beef middles.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
- sawhorseray
- Veteran
- Posts: 1110
- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
That load of salami looks gorgeous Chris, fantastic piece of work. I'm hoping to have enough room to assemble a curing chamber after The Great Garage Sale next spring, my wife says to not hold my breath on that one. The two freezers I run year-round out there probably suck up all my electricity allotment anyway. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
Hi Ray,
Curing chambers use virtually no electricity at all. Obviously it all depends on the weather.
Most temperature settings are between 10 and 20 degree centigrade and a small humidifier and a very small computer fan are also cheap to run.
Your wife wouldn't notice the difference when the electricity account arrives.
If you have the gift of the gab, expect no queries whatsoever.
Cheers Mate,
Jan.
Curing chambers use virtually no electricity at all. Obviously it all depends on the weather.
Most temperature settings are between 10 and 20 degree centigrade and a small humidifier and a very small computer fan are also cheap to run.
Your wife wouldn't notice the difference when the electricity account arrives.
If you have the gift of the gab, expect no queries whatsoever.
Cheers Mate,
Jan.