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Post by smokey on May 30, 2014 15:28:47 GMT 10
Saturday week and this time with a 193 kg Sow. Apparently they are going to make pancetta as well as salami and spiced Italian mince. Happy happy happy  |
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Post by Bentley on Jun 5, 2014 11:44:29 GMT 10
Ask them if the average guy can make salami, the dry hard aged...tried it once but failure, But I set myself up, did not use the culture, I also did not have the aging room. Ask them if that has to be both RH% Controller and temperature controlled. Being in VA now and having lots of room, if I could put something together cheap I might give it another go...Or could you even ask them since I am in a 4 season climate now, if it can be done simpler at a certain time of year?
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Post by smokey on Jun 5, 2014 18:27:51 GMT 10
I sure will ask mate, Some of them take the fresh salami home that day and hang them in there own fridges.
This time I will have pen and pad at hand to write down the process and what is added.
Will also ask about the cool room, I rekon its enoculated with favourable moulds from past making days.
These salamis are NOT fermented and no culture is added. so when sliced thin its more like proscuto then bitter or acidic fermented.
Rather Nitrate or Cure No 2 is used, the meat stuffed into sheep bungs , air pricked out then tied and hung for six weeks. Thats Basicly it.
The questions are at what temp, RH, Ozone control,,,, Any other specific questions from anyone and I will add them to my list.
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Post by Bentley on Jun 6, 2014 5:50:51 GMT 10
Since deli meats and be regional here in the States, much less the rest of the World where they were invented...Can ya tell me some info, I will see if I can be as concise on this as possible. Are you familiar with cotto salami? Kind of the same texture as a bologna. But with the speckle's of fat and sometimes peppercorns.  I know you said they don't ferment it, do they do any fermented suff? What I commonly call hard salami?  |
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Post by smokey on Jun 6, 2014 16:28:03 GMT 10
Bently, Ive not seen Cotto but others may have.
The second pic shows typical fermented salami as most Aussies know it.
The stuff we make is different again, Its ground much chunkyer and once mixed with No 2 cure and spices is treated much like Coppacola wich is the money muscle , or collar butt cured in a dry rub for a week then bagged in a ox bung and hung to dry.
Only the differance is the grind gets mixed with cure / fennel/ ect and worked til sticky then stuffed in bungs.
Im doing a coppa now in a small wine bottle fridge. Its probably ready now as I started it at last Christmas day.
So five months in.
The salamis we make are ready in six weeks.
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Post by Bentley on Jun 7, 2014 10:47:50 GMT 10
Next time you slice some, show me a pic if it aint to much trouble...
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Post by smokey on Jun 9, 2014 19:07:29 GMT 10
 There ya go, still good from six weeks prior to last Xmas. I found out that this salami cannot be made and sold legaly. Its very old school. They dont even put nitrates in it,, Just 3% salt and kept cool |
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Post by Bentley on Jun 10, 2014 0:12:24 GMT 10
Yeah, if that can be made at home, I would like to try that sometime!
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Post by shayneh2006 on Jun 13, 2014 7:10:22 GMT 10
Cant wait for this Mick, you are so lucky to opportunity like this.
As last time, plenty of pics please.
Shayne
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