The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Cheese in your dried sausage? › Cheese in your dried sausage?
Thanks for the link for interesting ingredients as well as the recipe. I appreciate your sharing those. That is definitely a recipe that I will give a go to. The sausicon, that I had in Quebec and I am dreaming about, had actual chunks of blue cheese in it. If you enjoy blue cheese, it was amazing. What I was thinking I would need to do it crumble and freeze the cheese chunks, but I also assume that the percentage of back fat in the salami would possibly need to change due to the fatty chunks of cheese. This is definitely a sausage with figuring out. We also enjoyed a lovely one with chunks of mushroom.
In my two months of MIA, I have been playing around a bit. I have tried new recipe for the Lomo (loin) and Lonzino (tenderloin) also known as Lonza and Filetto (for extra internet searches) but am still not convinced that I have a cure I fully enjoy. Reviews on my first batch, the Umai recipe, included that it “tasted like church” meaning that the cloves tasted like the chapel incense smelled. I found another recipe for a Lomo Embuchado which I used on both tenderloins and loin. It was more in the right direction, but I am still not blown away. Currently, I have a loin drying using the Umai capicola cure (corrected for salt and time) and we’ll see what comes of that.
I did the saucisson sec from the Umai site with a four spice blend (they vary) of 7 parts white pepper, 1 part cinnamon, 1 part clove, and one part nutmeg. It is just beautiful. We will be trying it again with reduced cayenne for the few that don’t like the cayenne kick.
I also am breaking in my local butcher. They now let me into the cutting room to extract those coppa muscles. I have two capicola curing and drying. One is with a new hot recipe and the other using the corrected Umai recipe. Looking forward to reporting on those.
This past week, I found a recipe in “The Roaming Gastrognome” blog for a truffled saucison sec. Here is his link: http://theroaminggastrognome.com/2014/01/30/truffled-saucisson-sec-taking-the-next-step-on-my-charcuterie-adventure/#more-2578 From my few previous umai salami, the fat and salt ratios did not seem right and the recipe lacks the instacure #2 and TSPX so put together another recipe using what I think I know. I have yet to try the outcome (drying began on friday) but I would be happy to list out what I did if you are interested. Based on the scraps from the stuffing, we are making a second batch this Tuesday as the truffle sauce, once opened, only “lasted 10 days” in the refrigerator. I bought the sauce from The Gourmet Online (http://www.thegourmetonline.com/SearchResults.asp?Search=blue+cheese) and I received amazing customer service from them (I needed clarification on the nutritional facts which they rapidly obtained from the manufacturer in Italy).
Lastly, I found out that Whole Foods sells duck breast so I also have some duck proscuitto curing. I used concept of the salt and spices from the Umai site but did some corrections as the meat and cure did not look like a match and added in a first step of a 12 hour soak in liquor. Fingers crossed.