New batch of Salumi

[Troy Butler]

Hello everyone I thought I would post a pic of the new batch. I made Hot Spanish Chorizo, Finocchiona, and regular Spanish Chorizo.
In the Hot I used Hungarian Hot Paprika and Smoked Paprika ,red chili flakes, and cayenne pepper ,for the Fino I used whole toasted fennel and fennel pollen , and then the UMAI recipe for the regular Spanish chorizo. they all came out great,this is my second batch 16lbs worth , some haven’t reached weight yet I am shooting for about 35% weight loss its been 4 weeks and some of the chubs were right at 35% or real close. I have been getting my spices from Penzey’s spices, check them out real good stuff and you get free shipping with a $30 purchase. and they always throw in a free sample of something. I will post pics of capaocola’s and lomos in a few weeks until then Good Curing everybody !!

Best regards
Troy

http://s1318.photobucket.com/user/tdog70/media/image_zps6b212a19.jpg.html?sort=2&o=4

http://s1318.photobucket.com/user/tdog70/media/image_zpsce1e4751.jpg.html?sort=2&o=5

[Jan Ooms]

Hi Troy,
Congratulations on your salumi. They all look great. Keep it up.
Cheers,
Jan.

[Jim]

Hey Troy,

That looks great. Looks like you used pretty large grind so your cut profile looks very well defined and very evenly dried. What size grinding plate did you use?

[Troy Butler]

Hello Jim
Thanks , I used the 1/4 inch grinding die , like you said it is course and provides a good difinition. I also had some pork belly trim that I had from 38 lbs of bacon I did. I ground tha also and used that in my mix , it had some nice white fat .

Best regards and good curing!!

Troy

[Jeff Burlington]

Wow. This looks great!
I have also just finished a batch of salami and Chorizo. Love my results but can’t eat it all now.

I’m wondering if freezing will be bad and kill some of the flavor? Should I just vaccuum seal and freeze?

How long will it last in the fridge when it is wrapped tightly with plastic wrap?
Or any other ideas for keeping the meat?

Really excited about enjoying the meat.
Thanks for any input,
Jeff

[Troy Butler]

Hello Jeff
We’ll my first batch I made last July , I kept the UMAI dry bag on the chubs with my weight /date tag and then vacuumed PAC in food saver bags. I used the last two chubs a chorizo and soppersetti this past Christmas it kept really well, tasted great. As to freezing I have froze Lomo and capacola both in food saver bags and I could not tell any difference in the quality or taste I will try and freeze a chorizo and see how it does. When storing a pice I’m eating on I wrap it in parchment paper and put in a ziplock . Hope this helps this is what’s worked for me.

Best regards

Troy

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