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Dont know what kind yet but getting the pork cubed. Trimmed weight i have 6lbs.
Have many salumi recipies just dont know which one i will use yet.
Cut out all membrane yuk, arteries and tendons.
This is my main grind meat.
My fat grind.
After cutting i zip bag seperatly and squeeze out as much air as i can so the pork dont get gassy and rot.
Going to get my drybag casings ready, grinder and stuffer prepped.
I have hanging places in a rear cabinet.
And one above the sink. Almost perfect temp and R/H in here.
quote par1959″ post=5424:So your not using staright casings. I have been wanting to try it. Do you do your finish drying in a standard refrigerator or one modified to control humidity and a high temp?After fermentation i have found that you can hang anyplace where you have a constant temp and some sort of R/H
When i was fixed fast to a house i did have a cure fridge. Been doing this for over 30 years and have found if done right you dont need to spend hundreds of $$ on fancy equip.Decided to make ginger salami.
My mix items. Minced garlic not shown.
T-SPX Bactoferm mixed with 3T cold distilled water (do not use hot water, it will kill the fermentation agent) I added a small pinch of dextrose to the t-spx. Set aside as this will be the last thing mixed into meat before stuffing.
I ground all the dry except the black pepper, red pepper and garlic.
2 lbs of pork being ground. The zip lock is to keep the splat off the wall 😀
1/2 lb pork fat.
Ready to mix in the dry. Easy mixing by hand just dont overwork and smear the fat.
Ready for the stuffer.
Stuffing tube the wrong way. This will allow air inside the bag or casing.
The right way, bring the meat right to the end of the tube.
This is my 1st time using the DryBags fo salami. I closed the ends (bottoms) in 3 diff ways.
Left is normal straight across seal, Middle across and slight corners, right across and more cornered.
Hanging cabinet is just about perfect fermentation temp of 77*
Will follow with more pics as salami progresses.
This was my cure fridge. I spent big $ on it. I can produce dry and cured salami just as good without it.
Fat and spice look even.
In the fridge now. Got a Bradley rack inverted and a frog mat on I would rather see small squares than large ones from the weight. Black spots are from the malabar ground pepper.
Update
So far so good with the salumi and UMAi bags. Color and firmness doing very good. Do rotate the chubs daily on your rack.
Maybe another 2-3 weeks.
The 3 salumi chubs are coming along great, Getting nice and firm and darker.
Coppa is looking good too.
Cant wait. Salumi is at 28-29 days with the UMAi salumi. Took the small chub as it was the firmest.
Looking good on the end.
Had to eat a few slices. Taste is better than any store bought.
These are made with the UMAi salumi casings. If i can do this in an RV, anyone can do it. Just follow whatever salumi recipe your going to use. Remember add the Bactoferm product to cold distilled water and add to the meat last, mix in well then stuff. You will need to ferment with the proper temp. No R/H needed at this time. Follow the UMAi instructions that coma with the packet and you will have great tasting salumi.
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