Salami with oily surface

[Bob]

No problems with your method at all! You can also mix the ingredients to the meat prior to grinding…saves on mixing time, and cold hands. :woohoo:
Do you use a stuffer or your grinder to fill the casings?

[Sherri]

Good to know our procedure sounds fine. I’m not sure how I would put the seasonings through the grinder at the same time. We drop the chunks of meat in one at a time. It is a nice idea though, and I am sure my hands would appreciate it. We start the mixing using metal ice cream spades and then knead my hand.

We stuff using a stand alone LEM 5 lb stuffer. it is great, except for more recently as we have made some salami batches larger than 5 lb. But, the inconvenience of splitting the batch is minimal and I prefer finding storage for the 5 lb unit.

Way back we used my kichenaid as both grinder and stuffer and learned the hard way that for making these dry cured salami that was not the way to go.

[Jim]

Sounds like your process is completely sound. Perhaps it was the fat from the shoulder. I got the latest pepperoni porn, still waiting on our salami and saucisson sec.
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[Sherri]

Hopefully it was the fat since I will watch out for that going forward. The pepperoni looks pretty perfect. What type of salami did you make? We did the saussicon sec recipe from your UMAi site, and it is wonderful.

[Jim]

We made the finnocciona recipe that is on the site. When it’s ready I will put up some pics. Probably another 2-3 weeks on the 50 mm.

[Sherri]

Nice. We love the finocchiona recipe as well. We do it both as written and kicked up a little with crushed hot peppers – 4 tsp for 5 lb meat beef/pork/back fat.

[Bob]

Jim – Pepperoni looks great, nice color and little case hardening :cheer:

You may want to consider using a finer plate (3/16) to get the look and texture of traditional pepperoni.

Nothing like home made pepperoni on Pizza!!

[Sherri]

Trevor, Were the meat and fat both ground on the finer plate? Also, the diameter looks wider. Were those made using the 55mm UMAi?

[Bob]

Yes both the meat and fat are ground through the finer plate. That pepperoni was made using 60-65 casings as I have a regular chamber also.

[Sherri]

We have only done one salami using the finer grinding plate. That was my Urutan experiment. Note show I used 28.6 oz lean pork and 16.6 oz back fat, used 3/16 plate and approximately 32mm casings (i did not own 32 mm at the time so I made them from charcuterie bags). Feedback was and still is bad on them (can’t get them eaten). Yes, the seasonings were strong but I get additional complaints about the texture. I have not wanted to risk using the finer grind since.

[Jim]

Do you grind just once or do you grind twice once through the larger plate and then through the finer? I figured that is what I would like to do next time to prevent mashing the meat through the fine plate on the first pass.

[Sherri]

I would not have thought of that, though ironically I have seen recipes describing that action. Will have to try that out. Thanks

Oh, so my answer is no I do not grind twice.

[Bob]

To be honest the only reason to grind twice is if you are making an emulsified product. The meat actually goes through the grinder easier and faster on the first pass as the auger has a nice chunk or strip to grab and push through. You will get back pressure trying to get the mince through on the second pass and that will cause fat smearing, and cause problems with drying. You will have the desirable well defined pieces by only grinding once. :cheer:

[Sherri]

Trebor, Have you used the UMAi casings with a finer grind? If I recall, UMAi encourages the coarse grind with the product. Any experience with this?

[Bob]

Yes I have. With a 3/16 plate it isn’t really that fine, you still get a good fat/meat definition.
Also note that a coarser grind will promote faster drying for folks in a hurry. :blink:

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