Making 9kg of Salami
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Doing my biggest batch ever this weekend. 9kg (~20lbs) of dry cured fermented salamis. 3kg of finnochiona, 3kg of calabrese, and 3kg Spanish chorizo. Meat block on all is 80% pork butt and 20% back fat. The chorizo will get same culture as the two Italian style salamis and once pH is 5.1 or below will cold smoke for 8 hours before putting in curing cabinet.
I will do my best to take some pics as I go to share with everyone.
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skibumben What pH meter do you have? What casings are you using and we will absolutely hold you to that, dying to get some pics of homemade dry cured salume!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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skibumben What pH meter do you have? What casings are you using and we will absolutely hold you to that, dying to get some pics of homemade dry cured salume!
Jonathon I have a Milwaukee pH meter with the meat probe. Will be using 38mm fibrous casings for finnochiona and calabrese. Debating about hog casings or similar sized collagen for chorizo.
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skibumben The last time we did dry aged chorizo we used beef middles as we were doing salami at the same time and we just wanted to do everything at the same time.
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Doing my biggest batch ever this weekend. 9kg (~20lbs) of dry cured fermented salamis. 3kg of finnochiona, 3kg of calabrese, and 3kg Spanish chorizo. Meat block on all is 80% pork butt and 20% back fat. The chorizo will get same culture as the two Italian style salamis and once pH is 5.1 or below will cold smoke for 8 hours before putting in curing cabinet.
I will do my best to take some pics as I go to share with everyone.
Salami made. Bottom to top; Chorizo, Calabrese, and Finocchiona.
Just put into fermentation chamber. Will spray Calabrese and Finocchiona with mold. Chorizo will get cold smoked after fermentation is complete.
I ain’t scared.
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Salami made. Bottom to top; Chorizo, Calabrese, and Finocchiona.
Just put into fermentation chamber. Will spray Calabrese and Finocchiona with mold. Chorizo will get cold smoked after fermentation is complete.
Some “work” shots.
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Not sure why photos are side ways
I ain’t scared.
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skibumben
Doesn’t matter. Looks great.
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skibumben Yeah, I’d put the photo orientation thing under a “not a problem” category! But, considering how good they are Im going to try to “fix” them. Also, you should join us tomorrow at 2:30 for a live stream with Austin and I. It is at waltonsinc.com/live and we will be doing a fun giveaway where 5 people will walk away with 10 oz of jerky we made with our walton’s bold seasoning and 1 of those winners will also get a weston 6 tray plus digital dehydrator.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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skibumben Yeah, I’d put the photo orientation thing under a “not a problem” category! But, considering how good they are Im going to try to “fix” them. Also, you should join us tomorrow at 2:30 for a live stream with Austin and I. It is at waltonsinc.com/live and we will be doing a fun giveaway where 5 people will walk away with 10 oz of jerky we made with our walton’s bold seasoning and 1 of those winners will also get a weston 6 tray plus digital dehydrator.
Jonathon Thank you! Will do my best to join oven chat. Have meetings tomorrow but may get done shortly after you start.
I ain’t scared.
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Jonathon Thank you! Will do my best to join oven chat. Have meetings tomorrow but may get done shortly after you start.
skibumben
Join us with your new orange hat. Wink Wink. -
Salami made. Bottom to top; Chorizo, Calabrese, and Finocchiona.
Just put into fermentation chamber. Will spray Calabrese and Finocchiona with mold. Chorizo will get cold smoked after fermentation is complete.
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skibumben one week in cabinet.
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Very very nice. How long until you can get into one and post pics of that?
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Very very nice. How long until you can get into one and post pics of that?
jeffchris83 will likely pull it at 35% weight loss (guessing early to mid-March at latest). Will definitely post pics of end product.
I ain’t scared.
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jeffchris83 will likely pull it at 35% weight loss (guessing early to mid-March at latest). Will definitely post pics of end product.
skibumben what type of cabinet do you have
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craigrice it’s the curing cabinet that sausagemaker.com sells. Had it for about 2 years now.
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skibumben I just finished my 10# of Chorizo, but I don’t have a nice curing chamber. Hang them in the garage - old school. Can you somehow describe the chamber or send me a message with some kind of link. I would like to check one of those out. I had grand plans 2 years ago to make one out of a fridge. Bought humidity and temperature controllers. Do you control all of that (humidifier, dehumidifier, heat, etc?)? Also, just curious if you would share, what temp and humidity profile do you like to use? Fermentation chamber? (I used a new clean tote, couple adjustable curtin rods I have for hanging, hung them in tote, set next to pellet fire place in basement for 24 hours). Sorry to bug you but i am trying to learn as much about charcuterie as I can.
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skibumben I just finished my 10# of Chorizo, but I don’t have a nice curing chamber. Hang them in the garage - old school. Can you somehow describe the chamber or send me a message with some kind of link. I would like to check one of those out. I had grand plans 2 years ago to make one out of a fridge. Bought humidity and temperature controllers. Do you control all of that (humidifier, dehumidifier, heat, etc?)? Also, just curious if you would share, what temp and humidity profile do you like to use? Fermentation chamber? (I used a new clean tote, couple adjustable curtin rods I have for hanging, hung them in tote, set next to pellet fire place in basement for 24 hours). Sorry to bug you but i am trying to learn as much about charcuterie as I can.
srg158 I have the curing cabinet that Sausage Maker sells. I keep it inside so ambient garages temps don’t mess with it too much and it looks nice. It has a temp range from 41 to 99 degrees and humidity from 40% - 90%. It has a couple fans to move air and a 2 gallon water tank to hold water so it doesn’t need to be connected to a water source.
It cures and ferments so when I do salamis it depends on the culture what temp and humidity I use but usually 80’s maybe even 90 and humidity around 90%. Then I bring the cabinet down to 55 degrees and humidity around 75% to cure.
I like the ease of use of this cabinet as opposed to trying to build one, but I also get that it is way more cost effective to build one. I also make a bunch of charcuterie for people as a side gig so I want to make sure the product has as much control as possible and my DIY skills are sketchy when it come to refrigeration and electrical.
I really do like it for how easy it is to use and reliable. No babysitting and when I travel for work I don’t need to worry about ambient temp swings or anything getting to it.
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Finished product. Spanish Chorizo, Calabrese and Fennel Salami. Yum!
I ain’t scared.
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