Olympia provisions

[Saltedtyme30]

Picked up Olympia book last night. 4.8 ph for his salami

[Bob K]

Care to elaborate? Like: What style salami, fermentation process, type of culture , etc

[Saltedtyme30]

Care to elaborate? Like: What style salami, fermentation process, type of culture , etc

"1 (8-foot/2.5-m) length (13/4-inch/45-mm) natural hog casing
3 pounds (1.4 kg) boneless lean pork leg, cut into 1-inch (2.5-cm) cubes
10 ounces (280 g) pork fatback, cut into 1-inch (2.5-cm) cubes
Starter culture (see Notes)
Distilled water (see Notes)
2 tablespoons plus 2 teaspoons (40 g) fine sea salt "13/4 teaspoons (8 g) dextrose
3/4 teaspoon (3 g) curing salt #2
Ice cubes, for ice bath
Bactoferm 600 Mold"

Excerpt From
Olympia Provisions
Elias Cairo & Meredith Erickson
https://itunes.apple.com/us/book/olympi ... 3472?mt=11
This material may be protected by copyright."1   Rinse out your casing by placing one end under the water tap and filling it with about 1/2 cup (120 ml) of water. Run this water through the casing by pulling up on the end that you filled up, until water comes out the other end of the casing. It will come out a bit cloudy. This is totally normal, as you are removing salt on the inside of the casing. Place the rinsed casing in a bowl of clean warm water to soak.
2  Put all of the parts of your stuffer and meat grinder (including the blades and grinder head), as well as your stand-mixer bowl and paddle attachment, in the freezer to chill."

Excerpt From
Olympia Provisions
Elias Cairo & Meredith Erickson
https://itunes.apple.com/us/book/olympi ... 3472?mt=11
This material may be protected by copyright."Put the pork and fatback in the freezer and let chill for about 30 minutes, until the meat reaches an internal temperature of 32°F (0°C). In a large bowl, toss together the chilled pork and fatback and return it to the freezer.
3  Pour the manufacturer`s suggested amount of starter culture into the corresponding amount of distilled water. Set aside. If you are making one of the spice mix variations, grind the spices together using a mortar and pestle. Now mix the ground spices with the sea salt, dextrose, and curing salt. Put the mixture through a fine-mesh sieve to make sure there are no clumps; clumps cause "cure burn". Add the rum if you are making the Saucisson d`Alsace and set aside.
4  Set up the grinder with the 1/3-inch (8-mm) die. Fill a bowl halfway with ice cubes and set it under the grinder. Nestle the stand-mixer bowl in the ice. Grind the meat"

Excerpt From
Olympia Provisions
Elias Cairo & Meredith Erickson
https://itunes.apple.com/us/book/olympi ... 3472?mt=11
This material may be protected by copyright."mixture into the chilled stand-mixer bowl, and then check the internal temperature; it should be 39°F (4°C) or below. If it isn`t, return the ground meat to the freezer until it reaches this temperature.
5  Add the cure mixture to the chilled ground meat. Using the chilled paddle attachment, mix on low speed for 1 minute. Add the culture and its water, then mix for another 3 minutes. The meat should show good definition between the fat and the lean meat and you should see no clumping of spices if you are making one of the spice variations. You are also looking for what we call "legs" in the lean meat: Take a clump of the mixture and pull it apart. You should see threadlike pieces trying to hold onto each other (see image). Bring out your trusty thermometer and check the internal temperature again. If it`s above 39°F (4°C), return the bowl back to the freezer for 10 to 15 minutes, or""until the meat batter reaches this temperature.
6  Assemble your stuffer, making sure that everything is clean and that all parts are on tightly so that nothing will come lose and make a mess. Get all of the surfaces that the casing will be touching (the horn and the table) really wet with water so that the casing will slide and not tear. Remove the meat batter from the mixer bowl and portion it into three balls, each about the size of a softball. Hand-pack these tightly to remove any air-you have to be diligent about this. If you have a pocket of air, that area will oxidize, turning the meat brown and making it taste like a wet, moldy basement. Now stuff the meat portions one on top of another into the hopper and fill the casing. When casing the meat, you want the sausage to have the consistency of an overripe banana in its peel-when you squeeze your fingers to pinch the"
"casing at each end of your desired length, there should be a light resistance, but not enough to burst the casing. Link the sausages into 6-inch (15 cm) links by twisting each sausage in the opposite direction as the previous one (see this page). Tie every two sausages with a loop to hang the meat from. If you don`t have a water activity meter, carefully weigh the meat now and record its weight; this is the starting weight. The finished product must weigh half as much as the starting weight by the end of the dry cure. This moisture loss is absolutely critical, as it helps make the finished product safe to eat.
7  Hang the tied sausages in an incubator at 73°F (23°C) with 95 percent relative humidity. Using the width of two fingers as a measure, space the salami so they do not touch each other on the hanging rack. Mix the mold following the manufacturer`s directions, put it in a"
"clean spray bottle, and mist the hanging salami over their entire surface-two or three light sprays on each salami should do it.
8  After 24 hours, start checking the pH of the salami every 12 hours or so using your pH meter. You only need to check one link. You can test this link repeatedly until you hit the 4.8 mark, but discard it when you do hit the mark because mold can form in the holes. After 48 hours, the salami should reach a pH of 4.8 or lower; if it does not reach this pH within 2 days from going into the incubator, you must discard the salami and start over. Once the pH is 4.8, remove the salami and transfer it to your dry box set to a temperature of 58°F (14°C) and 83 percent relative humidity. The salami should take 3 weeks to dry.
9  After 3 weeks, check if the salami is ready. If you own a water activity meter, the active water weight""should be 0.85. Otherwise, weigh the salami; it should have lost at least half of its starting weight. To serve, slice thinly. Store the salami in a breathable container in the refrigerator for up to 2 months."

Excerpt From
Olympia Provisions
Elias Cairo & Meredith Erickson
https://itunes.apple.com/us/book/olympi ... 3472?mt=11
This material may be protected by copyright.

Excerpt From
Olympia Provisions
Elias Cairo & Meredith Erickson
https://itunes.apple.com/us/book/olympi ... 3472?mt=11
This material may be protected by copyright.
Excerpt From
Olympia Provisions
Elias Cairo & Meredith Erickson
https://itunes.apple.com/us/book/olympi ... 3472?mt=11
This material may be protected by copyright.
Excerpt From
Olympia Provisions
Elias Cairo & Meredith Erickson
https://itunes.apple.com/us/book/olympi ... 3472?mt=11
This material may be protected by copyright.

Excerpt From
Olympia Provisions
Elias Cairo & Meredith Erickson
https://itunes.apple.com/us/book/olympi ... 3472?mt=11
This material may be protected by copyright.