Fridge salami Experiment

[Paul Kribs]

Oddley

As Platypus pointed out, the fog in a shallower container would overspill the edges and drop on and around the chorizo. I don't know what humidity levels would be like but I suspect I would have to purchase a timer and go through a lot of experimentation to find the optimum level, which is why I chose to stick with the setup as is, because it gives a desirable overall humidity reading generally.
As I say the casing of the chorizo appears to be on the dry side, and so far still seems relatively soft internally. I reckon air circulation would probably help somewhat but I feel that I would then probably need the timer. All speculation you understand. I will be more than happy should this experiment produce good chorizo.

Regards, Paul kribs

[Nozwaldo]

Paul,

As regards air circulation, i'm sure one of my recipe books talks about the use of fridges for salami hanging, but cautions against having the type of fridge with constant fan air circulation. I think it warned that this would tend to dry the outer too quickly, and before the centre could properly cure.

I'll dig the chapter out ands post again.

Not wanting to sound dim, and having only discovered this thread today, i have been planning to set up a cure fridge this winter, and have been considering ways around the humidity problem. After a few evenings musing, i decided that i might try a 'fridge within a fridge' system; ie. a large sealable container which would fit within the actively cooled fridge. Is there any reason why this would obviously not work? Of course, i accept that RH would have to be monitored in the usual way, but a second chamber should make things more stable...... shouldn't it?

[aris]

Nozwaldo,

I made this suggestion earlier in this thread - I think it would work, but may take a bit of experimentation, and you'd need a fairly large fridge.

[Paul Kribs]

As my chorizo's seemed on the hard side I decided that I would try one after 12 days hanging. They were stuffed into hogs casings and I found they were quite dry for my taste. The actual taste was good, Franco's mix with the addition of dried chilli flakes and hot smoked paprika.
Due to the dryness I have decided to cook with them and used the first one in a bean stew, with cannolini, flagolet, butterbeans and sweetcorn, with the addition of some smoked belly, a finely shredded pointed cabbage, chopped apple, paprika, honey sage, thyme, mace, rose wine etc etc.. Anyhooo, it has turned out very nice indeed and will do for tonights dinner.


Must admit that all this curing business seems a bit hit and miss.


That should keep her happy.

Regards, Paul Kribs

[Platypus]

Oh stop it Paul,
I've gone and drooled all over my keyboard now
If you post anymore pictures like those I'll have to find a waterproof one

[Paul Kribs]

Platypus

Unfortunately when I cook 'ah hock', I just chuck in a bit of this and a bit of that, but it generally comes out well in the end. I break the cardinal sin and don't make notes, relying on intuition. I have just had a bowl of it and must admit it warrants you drooling over your keypad.. and the good thing is that I get more at dinnertime. Mind you.. very healthy meal with no fat and minimal sugar.
I must admit to Oddley that a flat tablespoon of tomato ketchup went in as well. It's what I was saying Oddley, I use it all the time.

Regards, Paul Kribs

[Oddley]

Hi Paul, the bean stew looks really good.

Using Franco's chorizo mix seems to make the chorizo a bit stringy. The other salami I tried was much better, using fresh spices. Also to stop the dry taste I found the salami needs quite a bit of fat, 30-50%.

[Paul Kribs]

Oddley

After the initial taste I did think about some sort of oil suppliment. I wondered if it would work, after all the spanish chorizo seems very moist and succulent. I can see your reasoning regarding the high fat content.

Regards, Paul Kribs

[Deer Man]

Paul,

Looks good to me!

[Oddley]

Or perhaps some phosphates?

Lol Someone's playing silly buggers. My post above has been altered. So either the site has been hacked or a mod/admin is changing my posts.

If it is the former someone should tell monkeyboy, if the latter why?

[aris]

That was me doing a reply - i'm not sure why it came in your messge there.

I'll say it again - perhaps some phosphates would help retain some moisture.

[Oddley]

Oh! ok aris as long as we know. For me phosphates have a particular taste and texture so I won't use them in salami.

[Spuddy]

I am only guessing as I have never used Franco's Chorizo mix but it could be that it contains some citric acid, which is great to add some tang to a fresh chorizo but can make an air dried one turn out a bit grainy and crumbly.
If you want a tangy dried chorizo the it is better to use a lactic acid starter like you would for salami.

[Paul Kribs]

Spuddy

The chorizo was as you describe, a bit dry and grainy, but I did use some LS25 starter. I did use some very lean pork and added hard fat chopped to about 1/4" cube. Think Oddley may be onto it as I only used about 10% - 15% fat in an attempt to suit my alleged diet.

Regards, Paul Kribs

[Spuddy]

Terry (Paul Cribbs)
It could well be the lack of fat but I doubt it, it's just that it SO reminded me of my first chorizo attempt, I added citric acid (just as I always do in fresh chorizo) and it turned out exactly as you described.
I have made Salami before with absolutely no added fat (for a "dietary resricted" friend of mine) and they were not grainy like my first attempt at chorizos.
I'm convinced it's something acidic in the mix.