The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › Salame Lombo Di Manzo
February 17, 2014 at 7:53 am #1864
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.February 17, 2014 at 7:54 am #7838February 17, 2014 at 7:55 am #7839February 17, 2014 at 1:55 pm #7845Jan OomsMember
I just can’t wait to see the finished product!!!!!!!!!!!
Jan.February 17, 2014 at 2:18 pm #7846Troy ButlerMember
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
TroyFebruary 17, 2014 at 2:30 pm #7847Troy ButlerMember
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.
“Hail to the cured meat”February 17, 2014 at 7:03 pm #7848
Thanks Jan……me too. Again thanks for the recipes and info!!!!February 17, 2014 at 7:13 pm #7849
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.February 18, 2014 at 12:53 am #7851Jan OomsMember
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.March 12, 2014 at 9:24 am #7965March 12, 2014 at 9:27 am #7966March 12, 2014 at 9:29 am #7967March 12, 2014 at 9:30 am #7968March 12, 2014 at 9:32 am #7969
Netted. 3158 grams. Will wait till a 30% loss in weight
More pics at info. Here.March 15, 2014 at 2:19 am #7973Mark E SchneiderMember
Looks great. Where do you get the net bags?
- The forum ‘UMAi Dry® Recipes’ is closed to new topics and replies.