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6.4.6 Salami




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

6.4.6 Salami

>From Paul Hinrichs :
Here's the salami recipe I concocted/adapted:
2 1/2 pounds pork butt, trimmed lean, ground through 3/8" plate
2 1/2 pounds beef shoulder (both of these were on sale for $1.49 a
pound), ground through 1/8" plate
1 pound bacon, diced into 1/8" cubes (easier with homemade bacon
because it's more firm than most store-bought)
3 tablespoons corn syrup solids
1 tablespoon freshly-cracked pepper
1/2 tablespoon whole pepper
1 tablespoon cardamom
1 teaspoon ginger
1 teaspoon nutmeg
4 cloves smoked garlic
1 cup soy protein concentrate
1 slightly-bulging teaspoon Prague Powder #2
1 1/2 cup Gamay Beaujolas

I mixed the meats together around noon and let them chill until early evening.
Then, I mixed together all the other ingredients in the blender, adding wine
until it became the consistency of pancake batter. This all went into a well
in the middle of the meat, then got kneaded in. Meanwhile, I had been soak-
ing some 3 1/2" fibrous casings in vinegar, which keeps them from sticking
to the meat. I stuffed them in about 10" lengths and got 3 and a half
salamis. These went into the smoker at 100 degrees and at 8 o'clock in the
evening. There they stayed while I napped until midnight. Then I cranked up
the smoker to 130 degrees F for one hour.

Time to smoke 'em! Temperature raised to 150 F and a pan of sawdust in the
smoker. By 3am, the first pan was gone, so I added another and went back to
bed. When I got up at 6am, I cranked up the temperature to 165 and got a cup
of coffee. It's now 8:30 and I'm ready to finish them off by steam-cooking
them. I'll put a pan of boiling water in there until they get to 152 degrees
internally, shower them down to 120 so they don't shrivel, then let 'em
"bloom" until noon when they'll hit the fridge to set up solid.

I am hoping the various textures of meat add a nice touch, but you never
really know until you slice it.

 

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