Salame Lombo Di Manzo

[LLOYD A CUPICCIA]

A new Salame from me. In a previous experiment I had great success with Salame filetto di manzo ( http://kosherdosher.blogspot.com/2014/01/salame-filetto-di-manzo.html ) But wanted to try a different cut to yield more product. I chose the Loin. I will post more pictures and the weeks progress. here is a link to the recipe.

http://kosherdosher.blogspot.com/2014/02/salame-lombo-di-manzo.html

[LLOYD A CUPICCIA]

[LLOYD A CUPICCIA]

all vacuumed sealed and will be curing for the next 21-25 days.

[Jan Ooms]

Hi Lloyd,
I just can’t wait to see the finished product!!!!!!!!!!!
Cheers,
Jan.

[Troy Butler]

Hello Lloyd,
I just thought I would say hello from Fresno CA ,and that I have been following your post. You have done some great looking products. I have only done pork projects so far and currently have another batch of Coppa’s ,Lomo’s ,and chorizo , and fiocco salumi 38 lbs total.But you have inspired me to try some beef products . So in a few weeks when my refridgerator space clears the big beef experiment begins. ? For you? Do you use good grade lubricant on your stuffer seal ? If so have you noticed any differance in you product? Hey keep up the great work

Best regards
Troy

[Troy Butler]

Hello Jan, wanted to say thank you for the info on the tubex products I was going to contact you but I couldn’t retrieve you email if you want to correspond my email is troytroy9510@ sbcglobal.net
It sounds like you have been doing this awhile I think you said 40 years, wow! I might like to pick your brain with a question from time to time.

Best regards
Troy
“Hail to the cured meat”

[LLOYD A CUPICCIA]

Thanks Jan……me too. Again thanks for the recipes and info!!!!

[LLOYD A CUPICCIA]

Troy, sounds like you gotta a full house. Outstanding!!!! Pork although UN-kosher is a great product for Charcuterie and sausage!!! Since I do not eat Tref I have to be creative. It’s my goal to replicate traditional charcuterie by using kosher meat only. There really is NO good kosher charcuterie available. I was at one site that charges between 90-110 dollars a pound for kosher charcuterie and it looked like sub-par Cured meat. I no I can do way better than that. I also make a lot of beef bacon etc etc.

To answer your last question. I use food grease/lubricant on everything. Does it make a difference? I really don’t know since this is all I have ever used.

[Jan Ooms]

Hi Troy,
I hardly use any lubricant at all. I always grease/lubricate the seal on my stuffer with my greasy hands after I mix the meat up.
Seems to work every time. When you are loading sausage skins on the stuffing tube, just leave a little blob of the meat-mix stick out,
this aids tremendously in loading the skins on the tube. Try it, you will notice the difference.
I have a tube of lubricant here but I am worried that it leaves a taste on what I make.
Good Luck Mate,
Jan.

[LLOYD A CUPICCIA]

after 24 day cure

[LLOYD A CUPICCIA]

Dusting of smoked paprika , cayenne , powdered garlic , and black pepper.

[LLOYD A CUPICCIA]

UMAI BAG

[LLOYD A CUPICCIA]

Tied on outside to form shape.

[LLOYD A CUPICCIA]

Netted. 3158 grams. Will wait till a 30% loss in weight
More pics at info. Here.

http://kosherdosher.blogspot.com/2014/02/salame-lombo-di-manzo.html?m=0

[Mark E Schneider]

Looks great. Where do you get the net bags?

Mark

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