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September 15, 2015 at 3:17 pm #2348
Has anyone had any experience adding cheese into your dried sausage formulation? Hubby and I were in Quebec earlier in the summer and there were saucisson sec with a wide variety of “flavors” sold there. I recall mushroom and I recall cheese for example. Anyone have any advice on adding ingredients like those?
I do owe you all an update. Have been away from the site for a while, but have been regularly playing with our Umai bags and casings.September 18, 2015 at 5:48 pm #9515RickMember
Yes cheese will work.September 19, 2015 at 11:03 am #9516
nepas, thanks. Do you have any guidelines to keep in mind?September 20, 2015 at 11:39 am #9517BobMember
To add flavor fermented sausages you can add grated cheeses like Romano and Parmesan or there are also dried cheese and mushroom powders available :
2.5% is a good starting point
Have made this one and it good!
2.5 kg class I pork
7.5g Cure #2
6g. white pepper
15g coarsely ground black pepper
3g garlic powder
75g grated Romano cheese
75ml chilled red wine
40g mushroom powder
4g T-SPX starter cultureSeptember 20, 2015 at 1:11 pm #9518
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.October 1, 2015 at 11:52 pm #9571
Update. So it turns out I did keep the wrapper from the salami with blue cheese like I planned. Had misplaced it until this afternoon. Here is the list of ingredients in case anyone else is inspired: pork, blue cheese, salt, maple sugar, pepper, sodium nitrite, fermenting culture, natural casing.
Also, the truffled saussicon sec was well received. I do believe that batch 1 has some dry rim (I knocked over my pan of water and neglected to replace) but they are each vacuum sealed and I expect will equalize. The taste was good and daughter picked up on the truffle without me explaining. And, she said it was a nice amount as she stated that truffle can tend to be overdone. Batch 2 (had to use up the jar) appears to be drying at a better pace. I’ll be more certain in a week.
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