Salami con Finferli

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redzed
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Salami con Finferli

Post by redzed » Thu Sep 26, 2013 21:01

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. :lol: 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.

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redzed
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Post by redzed » Fri Sep 27, 2013 00:55

Correction re the pH level. At 24hrs it was 4.95 and 48hrs 4.74. So the starter worked like it was supposed to.
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Post by Chuckwagon » Fri Sep 27, 2013 11:46

Pretty interesting stuff Chris. It will be fascinating to see how it turns out. Keep us posted. I'm betting the flavor is exquisite.

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by redzed » Sat Oct 26, 2013 06:50

Picture taken a week ago with a few chanterelles that are probably the last of the season. It's coming along nicely. Will get my Edlund out, sharpen my best knife, and cut into one in about two weeks.
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Post by redzed » Fri Nov 08, 2013 22:48

After six weeks drying. Pleasant and somewhat unique flavour, but could have used a bit more pepper. Great with the marinated chanterelles.Still a bit soft. Will dry the remaining ones longer. Will make it again soon but with a few adjustments. This is a work in progress.

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Post by Chuckwagon » Fri Nov 08, 2013 23:05

Very nice!
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by sawhorseray » Sat Nov 09, 2013 21:01

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.”
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Post by crustyo44 » Sun Nov 10, 2013 00:28

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.
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