Salami de Lyon

[Dingo]

Here is a salami de lyon i made recently....it came out great.....tastes just like the ones my grandmother in Villefranche used to make....



I really wanted to make an nice simple sandwich salami....this has surpassed my expectations...The flavors are subtle, unlike the Hungarian and Tuscan salami's i made.
I'll be making this one again.

[wheels]

That looks absolutely fantastic. Will you share the recipe and method?

Phil

[Dingo]

Thanks Wheels....here's the guff;

4 lbs Pork Shoulder - coarse grind
1 lbs Back Fat (cubed and frozen) - coarse grind

7g FRM52
44g Kosher Salt
7g Cure #2
20g Dextrose
5g Quatre de Spice
10g White Pepper
10g Minced Garlic
1 cup of wine/spice reduction
1 beef bung

combine, stuff into bung and tie.

apply mold600 treatment

Wine Spice Reduction

1/2 Onion Chopped
5 Whole Cloves of Garlic
2 cups of white wine
1tsp Cracked Black Pepper

Combine, reduce and strain to 1 cup of liquid

Hung in fermentation chamber at 80f rh80%.
Start PH 5.7....finish PH 4.7 (approx 48 hrs)

reduced chamber to 65/65
aged to 40% weight loss (around 5 weeks in my chamber)

[wheels]

Many thanks

Phil

[DiggingDogFarm]

Looks great!



~Martin

[grisell]

Looks great! Mine from last year didn't come out that fine...

[Wunderdave]

wow, beautiful!