This is my first attempt at this wonderful craft and I wanted to share some pictures with you. I'm hoping I can get some additional advice as I know that there is much I still need to learn. After waiting for a few final pieces of equipment to come in I was finally able to get going. Some might say I went all in on my first batch but I tend to have a all or nothing type of attitude. We started with 20 kilos of salami (Spicy Italian Cacciatore and Finocchiona) I fermented them for 36 hours at 71F 85% with BLC 007 (using .5% dextrose. At the 36 hour mark I tried to test using ph strips and that was ridiculous so I cooked some up and tasted it. Seemed tangy enough and from what I read 36 hours is plenty for BLC007. (as a side note I ordered a ph meter from Hanna so that I could get better readings in the future!!)
Dropped the chamber temp to 55 and added some whole muscles that I have been curing for the past 2 weeks. I added 4 Lonzino, 9 Coppa, 1 pancetta, 1 Bresaola, 4 duck breast, and a really crazy pancetta wrapped bresaola I made using transglutaminase.
One thing I immediately noticed was my humidity spiked!! It went to almost 98% in a few hours. Thankfully we are using the Eva Dry 1100 and it is keeping the chamber at a good 83% at all times. I haven't had to use the humidifier at all yet.. The temp is being controlled by a Johnson Control and the humidity is being controlled by the InkBird unit. I have one from Auber on order (as I like the fact that it can be controlled wirelessly. Hoping to get that this week) Here are a few pictures and I would love to hear any advice possible. Where I live this art does not exist. No one is doing it so I am all alone in my venture!!
The salami's grew Bac600 in 48 hours and were fully covered in 4 days where as the whole muscles are taking a bit longer./ The last picture is very of today (5 days in chamber) and as you can see the mold is just starting to creep in!!
this is possibly the coolest thing I have every done. I'm hooked!
Each Coppa and Lonzino is a slightly different flavor. Some spicy, some fennel, some juniper and cracked pepper. I wanted to experiment with salt content ranging from 2.75 to 3% and a variety of flavors and wine additions. I am a chef in Panama and wanted to add some cool new products to mu restaurant!!
I ran out of space but my next batch of Salami's will be Andouille. Then cracked Pepper Black Garlic Wine Salami. I cant wait to get some pics of that one.
Let me know what you think
Cajun Eric







