Salami Jésus de Lyon

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Salami Jésus de Lyon

Postby grisell » Thu Nov 25, 2010 5:18 pm

There is an amazing French salami sometimes available here, it's coarse in texture and I think it's called Jésus de Lyon. I guess the spices are garlic and wine. Anyone got a reliable recipe?
André

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Postby quietwatersfarm » Thu Nov 25, 2010 5:33 pm

We make these occaqsionally, but Im pretty sure there was a thread about them a while back. Check on the search
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Postby grisell » Thu Nov 25, 2010 11:24 pm

Hmm. :? No luck there. I found a recipe for basic Saucisse de Lyon, but I'm interested in the seasoning of this particular variety. As said, I guess it's garlic and wine but in small quantities. The aroma is subtle, not at all like chorizo for example. And is it red or white wine?
André

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Postby tristar » Fri Nov 26, 2010 8:02 am

Grisell,

Ingredients as taken from an ingredient list are:

Pork, Sea Salt, Wine, Dextrose, Celery Powder, Pepper, Garlic, Starter Culture.

I believe the Jesus de Lyon has the same ingredients as the Rosetta de Lyon, however the meats and fats are more coarsly chopped, and it is stuffed into a much shorted but wider casing.

Regards,
Richard
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Postby grisell » Fri Nov 26, 2010 9:55 am

Thanks! :D Any amounts?
André

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Postby tristar » Fri Nov 26, 2010 10:47 am

grisell wrote:Thanks! :D Any amounts?


When it comes to amounts Google was not my friend! Although Len Poli has some good recipes on his site which you could probably follow, substituting these ingredients, but don't follow his recipe for Rosetta de Lyon as it doesn't appear to be very true to the original.

Here is a basic recipe for Sausisson de Lyon which may give you a starting point:

Lyon Sausage

5 lbs cured ground pork
10 cloves pressed garlic
1 & 1/2 tablespoons of white pepper
4 tablespoons of salt
1 cup white wine

Combine all ingredients. Mix well and refrigerate for 48 hours.
Stuff into hog casing and tie in 8-inch or 18 inch lengths. Hang in a
cool place for 12 - 16 weeks.

Just add cure according to the weight of the meat, some dextrose to assist the fermentation and celery powder to taste. I have never yet used celery powder so can't help much as to the quantity of that, maybe some others on the forum have more experience of it's use.

Regards,
Richard
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Postby grisell » Tue Nov 30, 2010 8:46 am

Thanks! :D I'll see what I come up with.
André

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Postby tristar » Tue Nov 30, 2010 10:09 am

Good luck and don't forget to post some pictures!

Regards,
Richard
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Postby federico » Tue Jan 11, 2011 9:06 pm

:wink: Try bioling 1 head of garlic ,peeled and crushed(not minced) and 5 cloves,all wrapped up in a piece of cloth,in 3/4 ltr. of decent white wine,for 10 Kg. of meat. Take the spices out, alloww to cool off and ad to your salami mix,working it well. No need to boil them for more than 5 min.Try it and let me know how it comes out. :wink:
Practice makes perfect
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Postby grisell » Tue Jan 11, 2011 11:21 pm

Thanks! I only read it three hours too late... :(

I just now made a batch of salami Genua. Will try your recipe next time! :D
André

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Postby federico » Wed Jan 12, 2011 12:52 pm

Sorry, I didn´t make it clear,what you add to the meat mix is the flavoured white wine. :roll:
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Postby grisell » Fri Feb 04, 2011 3:28 am

federico wrote:Sorry, I didn´t make it clear,what you add to the meat mix is the flavoured white wine. :roll:


I tried your proposal today, and also added just a little nutmeg. The thread is here: http://forum.sausagemaking.org/viewtopic.php?t=7635 . Thanks for the advice. It seems excellent! :D
André

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Jesus de Lyon

Postby federico » Tue Mar 15, 2011 12:25 pm

Hi Andre! I'v been away for a while and just read your post on making some Jesus de Lyon. I hope it worked out just fine.Let me know about the results. All the best. Federico

Sorry about the unemployment matter. :(
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Postby grisell » Tue Mar 15, 2011 1:31 pm

Hi federico! Nice to have you back. :D The Jésus is almost ready. Awesome! The reports are here: http://forum.sausagemaking.org/viewtopi ... sc&start=0
André

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new recipe

Postby federico » Tue Mar 15, 2011 2:19 pm

You asked once for a real Argentinian sausage recipe.Well,now You got one, and there will be more. You all be patient now.
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