Loukanika Salami

Recipes for all sausages

Loukanika Salami

Postby NCPaul » Tue Nov 01, 2016 11:11 am

Loukanika

This is modeled on the excellent recipe from the excellent book Olympia Provisions by Elias Cairo and Meredith Erickson . My own small touches were to switch to garlic powder and to add a bit of lamb. The lamb can just be tasted at this level and I think it is just the right thing. The larger one is still maturing.

Lamb shoulder (fatty) 267 g
Back fat 340 g
Pork shoulder (lean) 1093 g

Salt 39 g
Cure # 2 4.1 g
Dextrose 5 g
Sugar 5 g
Oregano 1.7 g
Cumin 5 g
Coriander 2.5 g
Garlic powder 4 g
Black pepper 4 g
Fresh orange zest 15 g
Bactoferm F-LC 0.4 g

Ground once through course plate, mixed with seasonings and stuffed into 40 mm hog casing and 72 mm synthetic.

pH = 5.4 at 20 hrs.
pH = 4.80 at 44 hrs.

72 mm 40 mm
9/12 1258 g 446 g
9/19 1170 g 7 % 380 g 14.8 % 46F/89 %
9/27 1050 g 16.5 % 320 g 28.3 %
10/2 1017 g. 306 g
10/9. 975 g. 22.5 % 289 g. 35.2 %
10/23. 912 g. 27.5 % 270 g. 39.5 %. 45F/66 %
10/30. 886 g 29.6 % 262 g. 41.3 %. 46F/64 %
Image
Fashionably late will be stylishly hungry.
NCPaul
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Re: Loukanika Salami

Postby wheels » Tue Nov 01, 2016 11:47 am

As always, a superb recipe with great detail...

...but a lousy photo. It's too small, I can't to see the glorious goodies! :lol: :lol: :lol:

Phil
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wheels
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Re: Loukanika Salami

Postby NCPaul » Tue Nov 01, 2016 12:36 pm

Better? :D
Fashionably late will be stylishly hungry.
NCPaul
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Re: Loukanika Salami

Postby wheels » Tue Nov 01, 2016 2:21 pm

Yep, and I knew it, they look superb too.

Oh boy, they look good...

...did I say how good they look?

How much is a plane ticket to NC?

Phil
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