Low fat Salami
Posted: Wed Jun 29, 2005 12:10 amIs it possible to make a GOOD hard, low fat salami?
Regards
Mike
Regards
Mike
www.sausagemaking.org
The web's favourite resource for sausage makers everywhere!
https://forum.sausagemaking.org/
Low fat Salami
Page 1 of 2
Posted: Wed Jun 29, 2005 12:10 amPosted: Wed Jun 29, 2005 1:56 pmI doubt it.
Posted: Thu Jun 30, 2005 6:32 amIf you really have to you can omit the cubes of back fat from your salami.
The result will still be tasty however it won't taste as moist when it gets very dry so it it young (up to 5-6 months).
The result will still be tasty however it won't taste as moist when it gets very dry so it it young (up to 5-6 months).
Posted: Thu Jun 30, 2005 8:07 amNot sure what they're called but whenever I'm in spain they do a chorizo which is pretty much pure meat with big lumps of cured porks compressed together rather than finer pork and fat mixed.
Posted: Thu Jun 30, 2005 3:08 pmI've seen that too.
There's another Spanish one I've seen (I can't remember the name of that either) that is basically one whole piece of pork stuffed into a casing.
I'll try to look up the name of it.
There's another Spanish one I've seen (I can't remember the name of that either) that is basically one whole piece of pork stuffed into a casing.
I'll try to look up the name of it.
Posted: Sun Jul 03, 2005 11:01 am"lomo embuchado" is the name of it and it's a piece of meat cut from the loin, de-fatted, marinated and cured then stuffed whole into a casing and airdried.
Posted: Sun Jul 03, 2005 11:19 pm>low fat salami<
Isn't that an oxymoron?
Isn't that an oxymoron?
Posted: Wed Aug 24, 2005 8:27 pmSpuddy
I have had Lomo that was not compressed in a casing (sainsburys do a pack of serrano, chorizo and lomo), it appeared to be just the eye of loin that was cured... do you know of a recipe for it? I have scoured the web and am unable to find one.
Regards, Paul Kribs
I have had Lomo that was not compressed in a casing (sainsburys do a pack of serrano, chorizo and lomo), it appeared to be just the eye of loin that was cured... do you know of a recipe for it? I have scoured the web and am unable to find one.
Regards, Paul Kribs
Posted: Wed Aug 24, 2005 11:20 pmPaul the nitrates are no problem when curing a loin. The problem is the spices herbs. Is the Lomo air cured what do you think the spices are, For instance is it similar to chorizo
lets see if we can work out something close.
lets see if we can work out something close.
Posted: Thu Aug 25, 2005 5:16 amOddley
It is quite a different taste to chorizo. It is quite subtle and I believe the main taste to be sweet paprika. Also, the lack of fat would be a factor, not only in the taste but also it was slightly drier than the chorizo. My better half has said she will buy another pack next time she goes to sainsburys, that way I will be more attentive to the taste and try to detect the flavours. I very much doubt the ingredients will be listed seperately on the packet. I never thought to look on the last pack. I might add that the measely 3 slices of serrano were absolutely delicious, amazing the flavour the acorns give to the pig.
Regards, Paul Kribs
It is quite a different taste to chorizo. It is quite subtle and I believe the main taste to be sweet paprika. Also, the lack of fat would be a factor, not only in the taste but also it was slightly drier than the chorizo. My better half has said she will buy another pack next time she goes to sainsburys, that way I will be more attentive to the taste and try to detect the flavours. I very much doubt the ingredients will be listed seperately on the packet. I never thought to look on the last pack. I might add that the measely 3 slices of serrano were absolutely delicious, amazing the flavour the acorns give to the pig.
Regards, Paul Kribs
Posted: Thu Aug 25, 2005 6:47 amOddley
The best description of ingredients I have found so far for Lomo is " garlic, paprika, sugar and other spices".
Regards, Paul Kribs
The best description of ingredients I have found so far for Lomo is " garlic, paprika, sugar and other spices".
Regards, Paul Kribs
Posted: Thu Aug 25, 2005 7:36 amI'm sure if you cured an eye of loin the same way as a parma ham, you probably would not go wrong.
Posted: Thu Aug 25, 2005 10:43 amIf I were doing this, I would follow Len poli's recipe for proscuitto, but adding smoked paprika.
I would not heat it up as he suggests though, but give it about 6 weeks air drying or until you feel it is at the right level of dryness.
I would not heat it up as he suggests though, but give it about 6 weeks air drying or until you feel it is at the right level of dryness.
Smoked Paprika
Posted: Thu Aug 25, 2005 11:10 amOddley,
funny you shoul metion the smoked paprika, I'm in the middle of curing a belly using the paprika as the spice base, I didn't use a recipe but will let you know how I get oo and if it tastes ik I'll post the method and quantities I used.
after 2 weeks under vacuum
Franco
funny you shoul metion the smoked paprika, I'm in the middle of curing a belly using the paprika as the spice base, I didn't use a recipe but will let you know how I get oo and if it tastes ik I'll post the method and quantities I used.
after 2 weeks under vacuum
Franco
Posted: Thu Aug 25, 2005 11:32 amIt will be interesting to find out how it comes out.