<![CDATA[Making 9kg of Salami]]>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.

]]>https://waltonsdev.nodebb.com/topic/2046/making-9kg-of-salamiRSS for NodeThu, 10 Sep 2026 20:51:06 GMTThu, 30 Jan 2020 04:17:16 GMT60<![CDATA[Reply to Making 9kg of Salami on Mon, 24 Feb 2020 13:32:13 GMT]]>skibumben Man those look GOOD!

]]>https://waltonsdev.nodebb.com/post/13686https://waltonsdev.nodebb.com/post/13686Mon, 24 Feb 2020 13:32:13 GMT<![CDATA[Reply to Making 9kg of Salami on Mon, 24 Feb 2020 03:33:28 GMT]]>skibumben man they look good!!! I just finished half of my soppressat today. They looked good but I didn’t eat. I have about 10 lb left after that. Without a nice chamber the drying is not as consistent.

]]>https://waltonsdev.nodebb.com/post/13663https://waltonsdev.nodebb.com/post/13663Mon, 24 Feb 2020 03:33:28 GMT<![CDATA[Reply to Making 9kg of Salami on Mon, 24 Feb 2020 02:11:52 GMT]]>skibumben that looks incredible! I just finished off a ‘bouquet’ of salami from Olympia Provisions I received For Valentine’s Day…so good.

]]>https://waltonsdev.nodebb.com/post/13657https://waltonsdev.nodebb.com/post/13657Mon, 24 Feb 2020 02:11:52 GMT<![CDATA[Reply to Making 9kg of Salami on Mon, 24 Feb 2020 01:43:21 GMT]]>jeffchris83 thanks! They are all wonderful! Delivering a bunch to people who I do this as a side gig for.

]]>https://waltonsdev.nodebb.com/post/13650https://waltonsdev.nodebb.com/post/13650Mon, 24 Feb 2020 01:43:21 GMT<![CDATA[Reply to Making 9kg of Salami on Mon, 24 Feb 2020 01:21:15 GMT]]>skibumben, that looks so good! How’s it taste?

]]>https://waltonsdev.nodebb.com/post/13643https://waltonsdev.nodebb.com/post/13643Mon, 24 Feb 2020 01:21:15 GMT<![CDATA[Reply to Making 9kg of Salami on Sun, 23 Feb 2020 22:32:11 GMT]]>29F926A8-BC3C-46EE-B953-43D7FE952FCA.jpeg 64E9DB2D-1D56-49CC-A0AF-31B7DD8EF160.jpeg BDD65B80-693B-4B45-AAF2-DA73D7568C9B.jpeg

Finished product. Spanish Chorizo, Calabrese and Fennel Salami. Yum!

]]>https://waltonsdev.nodebb.com/post/13631https://waltonsdev.nodebb.com/post/13631Sun, 23 Feb 2020 22:32:11 GMT<![CDATA[Reply to Making 9kg of Salami on Sun, 16 Feb 2020 17:40:00 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/13294https://waltonsdev.nodebb.com/post/13294Sun, 16 Feb 2020 17:40:00 GMT<![CDATA[Reply to Making 9kg of Salami on Sun, 16 Feb 2020 06:28:19 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/13285https://waltonsdev.nodebb.com/post/13285Sun, 16 Feb 2020 06:28:19 GMT<![CDATA[Reply to Making 9kg of Salami on Tue, 11 Feb 2020 22:20:05 GMT]]>craigrice it’s the curing cabinet that sausagemaker.com sells. Had it for about 2 years now.

]]>https://waltonsdev.nodebb.com/post/13103https://waltonsdev.nodebb.com/post/13103Tue, 11 Feb 2020 22:20:05 GMT<![CDATA[Reply to Making 9kg of Salami on Tue, 11 Feb 2020 22:16:55 GMT]]>skibumben what type of cabinet do you have

]]>https://waltonsdev.nodebb.com/post/13102https://waltonsdev.nodebb.com/post/13102Tue, 11 Feb 2020 22:16:55 GMT<![CDATA[Reply to Making 9kg of Salami on Tue, 11 Feb 2020 22:13:42 GMT]]>jeffchris83 will likely pull it at 35% weight loss (guessing early to mid-March at latest). Will definitely post pics of end product.

]]>https://waltonsdev.nodebb.com/post/13101https://waltonsdev.nodebb.com/post/13101Tue, 11 Feb 2020 22:13:42 GMT<![CDATA[Reply to Making 9kg of Salami on Mon, 10 Feb 2020 22:49:39 GMT]]>Very very nice. How long until you can get into one and post pics of that?

]]>https://waltonsdev.nodebb.com/post/13058https://waltonsdev.nodebb.com/post/13058Mon, 10 Feb 2020 22:49:39 GMT<![CDATA[Reply to Making 9kg of Salami on Mon, 10 Feb 2020 05:02:07 GMT]]>skibumben one week in cabinet.9364EFBB-BC23-4852-8A33-365E7E759056.jpeg

]]>https://waltonsdev.nodebb.com/post/13030https://waltonsdev.nodebb.com/post/13030Mon, 10 Feb 2020 05:02:07 GMT<![CDATA[Reply to Making 9kg of Salami on Mon, 03 Feb 2020 21:55:00 GMT]]>skibumben very cool

]]>https://waltonsdev.nodebb.com/post/12663https://waltonsdev.nodebb.com/post/12663Mon, 03 Feb 2020 21:55:00 GMT<![CDATA[Reply to Making 9kg of Salami on Mon, 03 Feb 2020 20:11:21 GMT]]>skibumben
Join us with your new orange hat. Wink Wink.

]]>https://waltonsdev.nodebb.com/post/12655https://waltonsdev.nodebb.com/post/12655Mon, 03 Feb 2020 20:11:21 GMT<![CDATA[Reply to Making 9kg of Salami on Mon, 03 Feb 2020 04:29:05 GMT]]>Jonathon Thank you! Will do my best to join oven chat. Have meetings tomorrow but may get done shortly after you start.

]]>https://waltonsdev.nodebb.com/post/12630https://waltonsdev.nodebb.com/post/12630Mon, 03 Feb 2020 04:29:05 GMT<![CDATA[Reply to Making 9kg of Salami on Sun, 02 Feb 2020 23:14:09 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/12595https://waltonsdev.nodebb.com/post/12595Sun, 02 Feb 2020 23:14:09 GMT<![CDATA[Reply to Making 9kg of Salami on Sun, 02 Feb 2020 01:09:40 GMT]]>skibumben
Doesn’t matter. Looks great. undefined Nice.

]]>https://waltonsdev.nodebb.com/post/12547https://waltonsdev.nodebb.com/post/12547Sun, 02 Feb 2020 01:09:40 GMT<![CDATA[Reply to Making 9kg of Salami on Sun, 02 Feb 2020 01:00:36 GMT]]>Not sure why photos are side ways

]]>https://waltonsdev.nodebb.com/post/12546https://waltonsdev.nodebb.com/post/12546Sun, 02 Feb 2020 01:00:36 GMT<![CDATA[Reply to Making 9kg of Salami on Sun, 02 Feb 2020 01:00:19 GMT]]>skibumben C5D33951-D0B7-48A2-9107-5A811C8AD565.jpeg CB0AF688-3846-4B79-8379-2C42CE5E462B.jpeg

Some “work” shots.

]]>https://waltonsdev.nodebb.com/post/12545https://waltonsdev.nodebb.com/post/12545Sun, 02 Feb 2020 01:00:19 GMT<![CDATA[Reply to Making 9kg of Salami on Sun, 02 Feb 2020 00:59:11 GMT]]>skibumben 67ED6BE3-E2E8-4F5E-9701-F850747B447A.jpeg

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.

]]>https://waltonsdev.nodebb.com/post/12544https://waltonsdev.nodebb.com/post/12544Sun, 02 Feb 2020 00:59:11 GMT<![CDATA[Reply to Making 9kg of Salami on Fri, 31 Jan 2020 13:16:53 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/12419https://waltonsdev.nodebb.com/post/12419Fri, 31 Jan 2020 13:16:53 GMT<![CDATA[Reply to Making 9kg of Salami on Thu, 30 Jan 2020 17:58:53 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/12371https://waltonsdev.nodebb.com/post/12371Thu, 30 Jan 2020 17:58:53 GMT<![CDATA[Reply to Making 9kg of Salami on Thu, 30 Jan 2020 17:19:49 GMT]]>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!

]]>https://waltonsdev.nodebb.com/post/12367https://waltonsdev.nodebb.com/post/12367Thu, 30 Jan 2020 17:19:49 GMT