Spicy " Hard" Salami

Post by **Bob K** » Tue Sep 30, 2014 14:40

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

Post by **redzed** » Tue Sep 30, 2014 16:38

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.

rgauthier20420 · Post by **rgauthier20420** » Tue Sep 30, 2014 17:10

Bob, please post pics. A friend is getting his hands on some venison very soon and we've got a whole package of F-LC at home just waiting to be used!

Post by **Bob K** » Tue Sep 30, 2014 17:53

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"

rgauthier20420 · Post by **rgauthier20420** » Tue Sep 30, 2014 19:15

Bob, thanks for the tip. I'll take that into consideration when we get to the stages of deciding what to do with it.

Post by **redzed** » Wed Oct 01, 2014 07:55

My biggest concern when making salami with venison is e. coli. When making hot smoked sausage it is not really a concern, but with fermented raw products you have to know the source and how it was dressed.

rgauthier20420 · Post by **rgauthier20420** » Wed Oct 01, 2014 13:52

From what he's told me, it's coming from a friend that hunts often. I'll be sure to inquire more into detail about it when the time comes. Our first plan is to make some venison Andouille though

Post by **Bob K** » Sun Oct 05, 2014 19:25

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

Post by **redzed** » Mon Oct 06, 2014 04:24

Lookin' good Bob! I can almost taste it! When I was making my Sbriciolona I tasted the meat in the pH sample dish after 2 days fermentation and knew it was going to be good at that point.

Post by **Bob K** » Wed Oct 08, 2014 17:04

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.

rgauthier20420 · Post by **rgauthier20420** » Wed Oct 08, 2014 17:13

Bob, those look like high quality salami!!! How long have they been drying so far?

I seriously need to get a salami going again!

Post by **Bob K** » Wed Oct 08, 2014 18:38

Rg-
Thanks
Those were started on 8/21. I have some larger caliber Genoa in there also so I keep the humidity level on the high side to prevent case hardening. Drying is slow but steady and the flavor improves with age. Its worth waiting for!

rgauthier20420 · Post by **rgauthier20420** » Wed Oct 08, 2014 20:41

Bob, thanks for the follow up. When you say on the high end, are we talking around 80% RH or so?

cogboy · Post by **cogboy** » Wed Oct 08, 2014 22:34

Bob, Those look scrumptious !

Post by **Bob K** » Wed Oct 08, 2014 23:07

rg- around 85%

Thanks Cogboy!