Truffle Salumi

This topic has 9 replies, 5 voices, and was last updated 6 years, 5 months ago by Sherri.

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October 18, 2016 at 12:59 pm #2765

Rick Nitsch
Member

Looking for a recipe to make some dried salumi with truffles. Any suggestions would be greatly appreciated.

October 19, 2016 at 3:55 am #10615

Jim
Member

Salame al Tartufo check out this one, though they don’t use real truffle: http://artisanalcuisine.com/2012/08/30/salame-al-tartufo/
http://www.creminelli.com/tartufo-salami-with-black-truffles-4-pieces-about-2-lbs.html
I recon you can take a basic salami recipe and add dried truffles maybe like 0.5% or so. Can’t afford truffles so haven’t tried to make this.

October 19, 2016 at 11:39 am #10616

Bob
Member

Caution on that recipe as it contains too much cure #2 (.3%) and not enough salt (1.9%). Always recalculate any recipe posted on the Web.

Here is another mushroom recipe http://www.wedlinydomowe.pl/en/viewtopic.php?t=6869

October 19, 2016 at 1:19 pm #10617

Jim
Member

Yea, I would definitely go with the one you posted Trebor, seems a lot more sound.

October 19, 2016 at 1:32 pm #10618

Rick Nitsch
Member

Thanks for the info, I will make a small batch and let folks know how it turns out.

April 18, 2017 at 2:39 am #11060

casey savell
Member

Im gonna try a 5kg batch of this with salami geneoa marianski recipe, but all pork no beef, leaft fat instead of back fat, and 2 ounces of whole jar black truffles, minced and their juice

April 18, 2017 at 11:00 am #11062

Bob
Member

I would sugest a salami with a more robust taste profile or the mushroom flavor will overwelm. Also dried Truffles and back fat.

April 18, 2017 at 11:15 am #11063

Jim
Member

I hear, though never have proven this myself, that adding real truffles doesn’t impart much mushroom flavor to the end product for much money spent for real truffles. Using truffle flavoring works better. Again, never have I tried making truffle salami.

April 18, 2017 at 5:13 pm #11068

casey savell
Member

well im sure it all depends on the truffles you put in. Just like anything else you get out what you put in, im using cheap 15$ jar truffles which dont have a lot of flavor, just opened the jar. But that was expected the juice from the jar will add some flavor hopefully. Yet im sure some fresh truffles would make a huge difference.

June 28, 2018 at 11:33 pm #11705

Sherri
Member

I know this thread is old, but I was away from the craft for a year and a half I believe. Anyhow, if anyone is interested or cares, two years ago, I converted that same recipe (I think that is the same one) to the Umai bag process. I back calculated the salt and adjusted the numbers accordingly. I made two batches back then and I have my third batch drying at the moment.
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