Smoked Luchito Salami

Recipes for all sausages

Smoked Luchito Salami

Postby NCPaul » Wed Nov 02, 2016 11:17 am

Smoked
Luchito Salami

I have posted about this earlier as a snack stick here:
viewtopic.php?f=1&t=12580&start=15
This used up my jar as a regular salami.

Back fat 166 g
Pork shoulder lean 900 g

Salt 23 g
Cure # 2 2.4 g
Dextrose 3 g
Sugar 3 g
Luchito paste 66 g
Black pepper 4 g
F-LC 0.67 g

Ground once through course plate, stuffed into 60 mm protein lined synthetic casing.
Cold smoked overnight while fermenting.

pH = 4.67 at 44 hrs.

8/28 1080 g
9/5 914 g 15.4
9/11 841 g 22.2 % 45F/83 %
9/18 804 g 25.6 % 46F/89 %
9/27 722 g 33.1 %
10/2 698 g 35.4 %
10/9 668 g 38.1 %

About half way
Image
Cut
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Pizza test :D
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Fashionably late will be stylishly hungry.
NCPaul
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