This is my second try on making salami. I experimented with different drying environments but the end result ended up being very close to what I expected it to be. Especially the spicy version turned out amazing in taste.
Ingredients
- 1/3 boneless leg of lamb
- 1/3 beef soup meat
- 1/3 pork ‘Goederl’ (chin part)
- 0.3% sugar
- 2,5% curing salt
- 0,1% black pepper
- [ optional: 0,25% dried burbon chilies ]
I mixed everything besides the chillies, split the mass in half and added one chili 1 chili (1,2g) to one part.
Instructions
This time I decided to try different meat cuts. I cut out the best parts of the meat and used this for the salami. I used the most corse setting with the meat grinder. The rest of the meat I ground first corse and than fine and used to make sausages to cook or grill.
As last time I used pork colon as chasing. Let it soak in warm water for half an hour, then wash it. Rinse the inside for a good minute so it is really clean. For me it was better to use the smaller filling horn on the meat grinder than the one that fits the chasing best on paper. As last time keeping the chasing wet at all times helped.
I tried several different shapes this time. Single one, double one and a round one. The double ones are by far the easiest to hang if you don’t have a lot of space.
This time I tried to hang a few in the attic from the start. Temperatures are usually below 15 degrees there currently, though humidity is around 30 which is too low. Though as my chasings are pretty thin (28mm) I think it does not matter that much.
Data
Fridge round: Round one left front. normal spiced Attic double: normal spiced Attic single: chili spiced
TODO: fix export to support tables
| Date | Fridge round | Attic double | Attic single |
|---|---|---|---|
| 2022-04-07 | 111,5g | 120,2g | 86g |
| 2022-04-08 | 106,6g | 102,9g | 71,6g |
| 2022-04-10 | 96,7g | 81,0g | 58,9g |
| 2022-04-11 | 92,4g | 76,9g | 55,8g |
| 2022-04-11 | 38,6g | ||
| 2022-04-12 | 86,7g | 36,2g | 52,6g |
| 2022-04-13 | 84,2g | 35,1g | 50,7g |
| 2022-04-16 | 74,7g | 31,8g | - |
| 2022-04-25 | 60,2g | - | - |
2022-04-11
I split the double one in the attic to try one half. The outer part was hard and the inner part very soft. It was there for hard to cut it. This is most likely due to the low humidity in the attic and something that has to be considered the next times. I started to hand a wet kitchen towel next to the sausages, though overall humidity only rise to nearly 40% (up from 20).
2022-04-13
Cut the Attic single salami (spicy). Still a bit soft. Amazing taste, but hard to cut. A bit more weight loss would be better.
2022-04-16
Cut the second double attic one. Taste wise not as great as the spicy one. A bit more pepper would be great. Consistency was amazing. 50% weight loss seems to be a good starting point.
2022-04-25
Cut into the round salami drying in the fridge. It nearly reduced 50 % in 3 weeks. The different drying process changed the texture and quality of the product drastically. The sausage hold its form way better. Not carving in as others did. It was easily peelable afterward as well. Definitely go for this kind of drying rather than a low humidity one.
Other Notes
- the sausages seemed to dry very differently depending on how high they were hanging. 20cm difference in hight had a lot of impact on the drying process
- next time try to grind the meat fine and the fat course as before.
- next time dry a normal sausage instead of freezing all, just to taste test the spice mix in dry sausage form
