Salami

Salami Truffle by Vladimir Medvedev

Made in Ukraine
Salami TRUFFLE, weight loss 52%
Meat: Pork flesh 88% fat 12%
Spice:
– salt nitrite 2%
– dextrose 0.6%
– whole white pepper in minced meat 0,1%
– pepper cubebe 0,1%
– fennel 0.05%
– cumin 0.09%
– black truffle cream 2.5%
– red dry Pinot Noir 5%
– Flora Italia LC 0.025%
+ Mold-600

Procedures:
– Grind the meat in a cake and freeze to + 2C, grind and freeze the fat
– We add to the cake wine, culture with dextrose, spices, salt, after each step carefully kneading
– We pass the meal and the fat to the meat grinder net 3 mm.
– Add white peas and truffle pastes
– Filling the cake
– Fermentation at 24 ° C and 94% humidity for five days, reducing temperature and humidity by two units every day
– Ripening in the climatic chamber at 14 ° C and 80% humidity until reaching the desired taste.

 

Salami Budello Gentile by Josef Wantschik

To me, the undisputed king of salami is budello gentile. Its a pure expression of the flavor and aroma that is the very essence of the art. The formulation is simple: .2% black pepper, .2% garlic, 2.5% salt, .03% KNO3, 2% wine, T-SPX. Much of the classic aroma and flovor comes as a result of slow drying and volatile sulphur compounds in the thick casing. This is a salame that should use the very best de-sinewed blade and cushion meat mixed only with hard backfat at a ratio of 80/20 lean to fat. Inoculated on the outside with P. Candidum, D. Hansenii, and S. Xylosus. Fermented for 4 days starting at 66F, lowering slowly to 58F, rotating humidity between 70% and 90%. Dry to 38% weight loss.

Budello gentile is actually the Italian name for the casing. Like crespone, the name of the salame and the casing are the same. Anatomically speaking, budello gentile is the last couple of feet of the pig’s large intestine before the rectum. You can get them in the US at www.butcherspantry.com.

Bourbon Salami with honey by Thorbjørn Dahl

BOURBON SALAMI MED/WITH HONNING/HONEY

Recipe/oppskrift:
40% svin/shoulder of hog.
40% storfe/ground beef.
20% spekk/backfat
3% nitrittsalt/salt with 0,6% nitrite.
0,25dl bourbon m/honning/honey pr kilo.
0,5% minced hvitløk/garlic
0,6% pøkulus/dextrose.
0,1% muskatt/nutmeg
0,1% nellik/cloves
0,2% pepper/coarse black pepper.
0,2 gr startkultur/starter Bitec LS-25 ore similar.
0,5dl lunkent vann*/luke warm water (to dissolve starter in)

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Ground shoulder of hog, ground beef and back fat. Nitrite salt to be thoroughly mixed inn and left to rest for one hour before spices and bourbon are added.

Kvernet svine og storfekjøtt samt spekk. elt inn nitrittsalt grundig og la hvile en time før krydder og bourbon tilsettes.

Thorbjørn Dahl 1.jpg

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Small batch this time. Only 8 kg meat. Fermenting for 24 hrs at 25*C and 70-75% RH. Then cured until 35-40% weight loss at 4-6*C and 70-75%RH.

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🙂 Someone pointed out to me JD Tennessee Honey is not bourbon, but whiskey. Might have to change name next time then. 🙂

Josef Wantschikon the use of GDL

 Fermentation in salami comes from 2 broad types of bacteria. Lactic acid bacteria, obviously, produce acid which lowers pH. However, many strains also produce bacteriocins that are effective in controlling the growth of pathogens, and produce enzymes to combat rancidity. The other type of bacteria are micrococci that break down fats and proteins – the process that is critical to flavor. They also breakdown nitrate (in cure 2) into nitrite, which is critical to the formation of color. So there is a lot more going on than just the pH drop for food safety. GDL is typically only used in mass production operations, where 24 hour saved production time increases profits. However, these, products are insipid lacking in flavor and color (think supermarket deli salami). My advice is learn all you can about fermentation, and perfect your fermentation process. When you think about it, its only adding a couple of more days onto a process that is several weeks long anyway, and it is critical to making great salami.

Tommy Greiner, who asked the question about GDL in the first place added,   “I have a biochem background and the flavor science was the main reason for asking. I brew a lot of mixed fermentation sour beer (several bacteria strains and wild yeasts) that takes at least 8 to 12 months and there is a stark difference versus 2 day kettle soured (and even some commercial beer that have lactic acid directly added).”

On a Fermentation chamber by Josef Wantschik

You don’t need a sophisticated, temp and humidity controlled environment to ferment. In fact, its better that you don’t. Here’s why: you want a pH drop, but not a fast decrease to a ph below 5. The micrococci that are responsible for flavor and color development are inactivated below a pH of 5. I see lots of hot, humid, fermenting conditions combined with high amounts of sugar in various online posts and books. This will result in a pale salami that lacks depth of flavor because these conditions cause the lactic acid bacteria to go crazy and produce an overabundance of acid. I’ve found that fermenting at room temperature (70F, as low as 64F), moderate humidity (between 60% and 90% RH – more on this in a moment), moderate sugar content (.3%), and a slow fermenting culture (Chr Hansen’s T-SPX, or Texel SA-301) reliably get you to a peak PH around 5.2 in 48-60 hours. So to ferment, just use a small enclosed space that’s at room temp. I’ve seen people use cabinets, closets, ovens, even a plastic bucket with hooks screwed into the lid. Don’t worry, you wont dry it out. In fact a small space like a bucket or an oven will saturate quickly up to 90% rH. Its a good practice to let the salami rest in ambient humidity for short periods during the fermentation time. Let them rest at around 60% humidity for an hour every 4-6 hours (you don’t have to be super exact about this), just hang it outside of your cabinet to rest it. Constant high humidity keeps the water content in the salami. This contributes to an aggressive acidification. Encouraging some of the water to come out during fermentation help moderate acid production, and helps promote more even drying. Using this approach, you can loose around 5% of the salami weight during fermentation – this is a good thing. Hope this helps.

 

 

 

 

 

 

 

 

 

 

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