Fermented Air Dried Sausage

[saucisson]

Well I've been doing a fair bit more reading around with the help of some useful links and a bit more digging myself, and it would seem that if my meat was spoilt before I started, then what I have been doing is not very clever

If I want to do it like this I should be pasteurising the meat at around 71 deg C, then air drying it at room temperature or higher as quickly as possible.

This would also kill off all the friendly bacteria too, so I'm not too keen on that.

The other option seems to be to cure it in the fridge overnight, or 6-10 hrs, or 2-24hrs (a few variables in there ) and dry it either at 10-16 deg C slowly, or put it in the lowest oven I can so that it dries in a few hours.

So my conclusion, which is still open to debate, is that if you are perfectly happy that you could eat the meat raw, then you can cure it at room temperature. As most of us cannot be that sure, there is a flaw in my process.

In practice, I think that so long as the meat is OK, there is nothing wrong with my method, but if I picked up a bad batch, there is no guarantee the anti-bacterial controls would kick in soon enough for it not to be a problem, so regretfully, I cannot recommend it.

Hope this helps,

Dave

[Iamarealbigdog]

Interesting drying method,

When we go into jerky mode, we will dehydrate it, there is substantial air flow and we are heating at 120-130 F, there is no cure involved, this is also our approach for shooting the ground jerky, however we do add cure #2 to the ground meat where my recipe does not call for it.

I will cure at room temp but I am usually adding cold smoke which also goes to a curing process. This is the exception with salmon

Dave, in my humble opinion, I have no problem with your methods. You are certainly skilled in your processing, as well as having the experience to do this type of project. You also know when things are going wrong and have the ability to adjust, correct or bin appropriately.

Where as a new hobbyist may not have the knowledge to reproduce your work, hence words of caution are not necessarily directed towards you, but those who would attempt to run before they can walk.

I would pretty well eat anything you would kick out, except those faggots....


�No organ meat here please�

[johnfb]

I am looking for the confused smiley.
Oh yes here it is......

[lemonD]

John,
They were based on Len Poli's http://lpoli.50webs.com/index_files/Chorizo-pimiento.pdf which makes a nice fresh sausage with the cure omitted.
I was a bit disappointed with the cured ones as I like a little punch to Chorizo even though I added extra smoked paprika. Next time I think hot smoked paprika.
The HFW's were one of the best salami I've had, will be making them in 65mm casings next time.

LD

[johnfb]

John,
They were based on Len Poli's http://lpoli.50webs.com/index_files/Chorizo-pimiento.pdf which makes a nice fresh sausage with the cure omitted.
I was a bit disappointed with the cured ones as I like a little punch to Chorizo even though I added extra smoked paprika. Next time I think hot smoked paprika.
The HFW's were one of the best salami I've had, will be making them in 65mm casings next time.

LD

LD
Could you post the Hugh recipe and method...please...

[lemonD]

John,

I used HFW's original recipe http://www.rivercottage.net/EdibleProje ... alami.aspx with a couple of changes.
I don't like raw garlic in sausages, it repeats on me, so I use a technique from an Argentinian chorizo recipe that's on the forum, which infuses the garlic into the wine by simmering a head of garlic in a bottle of wine, then I use the garlic pulp instead of raw and the garlic infused wine in the recipe.

Code: Select all

HFW Salami

Ingredients
Lean Shoulder                          400.00gr      64.8%
Pork back fat                          100.00gr      16.2%
Red Wine                               100.00gr      16.2%
Salt                                    11.00gr       1.8%
Acidophilus .5g/capsule                  1.50gr       0.2%
Infused Garlic                           2.50gr       0.4%
Black Pepper Cracked                     1.75gr       0.3%
Fennel Seed                              0.50gr       0.1%


LD

[johnfb]

Thanks LD,
What is Acidophilus .5g/capsule ?

[wheels]

John
Wikipedia reference (I assume that this is the stuff):

http://en.wikipedia.org/wiki/Lactobacillus_acidophilus

and here used in Hungarian salami:

http://cat.inist.fr/?aModele=afficheN&cpsidt=13613452

Hope this helps

[saucisson]

As LD is using capsules I'm guessing they are the one's you can get in Health Food Shops such as here:

http://www.hollandandbarrett.com/pages/ ... sp?pid=753

Otherwise you want the LS 25 starter culture here:

http://www.sausagemaking.org/acatalog/Cures.html

Dave

[johnfb]

As LD is using capsules I'm guessing they are the one's you can get in Health Food Shops such as here:

http://www.hollandandbarrett.com/pages/ ... sp?pid=753

Otherwise you want the LS 25 starter culture here:

http://www.sausagemaking.org/acatalog/Cures.html

Dave

This is not used in your recipe, so I guess I can leave it out?

[saucisson]

It gives an authentic tang to a Salami, but you wouldn't find it in chorizo. Addition of it will make a sausage "safer faster", but not all Salami recipes use it, some preferring a good dose of Chateau Neuf du Pape or a cheaper alternative

[lemonD]

John,
The Acidophilus capsule weighs 0.5g, so that's 5 capsules (1.5g) for the recipe quantity.
I got the Acidophilus from Holland & Barrett as per Dave's link. It's cheaper and keeps longer than LS25.
Are you talking about leaving it out of Dave's recipe or mine?

LD

[johnfb]

Sorry LD
I will leave it out of Dave's recipe.

[saucisson]

I might have a go at a proper Salami, what is your favourite of the ones hanging up in that photo LD ie smoked or unsmoked?

Dave

[lemonD]

Dave,
Smoked and the HFW recipe gets the vote in our house.
My intention for my first salami's last year was to try out the recipes and techniques with 35mm hog casings about November time ready for Xmas and then move up to 65mm casings after Xmas, but I only got as far as the 35's because of my problems getting the cold smoking right.

LD