Low fat Salami

[Platypus]

Franco,

How long are you going to cure it for?

[Paul Kribs]

Oddley

I have just acquired some venison from Deer Man ( got a bit lost in Colchester) which I shall skin and process tomorrow. Deer Man recommended the venison pastrami, which I will use a couple of haunches for, using my large gauge cannulas and syringes to pump the brine. Deer Man said they work fine. I will let you know how well they perform.

Depending on the available space I have visions of visiting the abbattoir on Tuesday for 1/2 a pig. It is my intention to use part of the loin to make a Lomo and I will follow your suggestion albeit I will use sweet paprika. I do like "smokey" produce but the original had sweetness rather than smoke, also my smoked paprika is the hot variety and the Lomo was not hot. Thanks for the advice.

Regards, Paul Kribs

[_Darkstream_]

To return to the main topic:

HAS anyone actually made a low fat salami successfully?

I can eat a couple of slices of the real thing, but that is it.

And unfortunately real 30%+ fat sausages make me sick now.

Are there any new members who are on the low fat/cholesterol regime, with working recipes?

[Epicurohn]

The Spanish chorizo with almost no fat in it is Chorizo Soria or Chorizo Soria Cular. It's made out of chopped pork loin, uncured bacon and paprika as the main ingredients. It most likely has garlic, pepper, salt, cure#2, sugar, etc.

The lomo embuchado has a taste similar to serrano, so the prosciuto cure would work well with the addition of paprika. I wouldn't use smoked paprika though since the taste must be subtle not like a spiced up chorizo.

David

[aris]

Why don't you try making a regular salami with just lean meat. Worst that can happen is that it is very dry, and not as flavourful.

Perhaps the addition of some phosphate will keep it moist.

[_Darkstream_]

O K

Thanks aris and Epicurohn.

I do not want to eat basically cured ham made as a sausage.

I want to eat Toscana and Finnochiona without the 30% fat. A tall order I know.

I think I will write to Franco and discuss possibilities. My basic approach would be to sub the fat with soya product. How dry etc that would be is at present a matter of conjecture.

But if you do not try, you will never find out.

[Spuddy]

@ Darkstream
As I think I have posted before, I have made "no added fat salami" before for a friend on a strict zero fat diet using just lean pork and can confidently say that you will get a very pleasant and palatable result without adding any fat. I also made him some no fat black pudding using Franco's mix and that too was tasty and still very moist and succulent.
One of my favourite salame is the Finocchiona and that turned out absolutely fine with no fat. I'll admit there was part of the normal flavour missing (that of the fat itself) but it was still very flavoursome and VERY enjoyable.
I would say don't try to add soya or anything like that, I'm not sure how well it would preserve and it certainly won't be needed.
Have you seen my easy salami recipe posted elsewhere on the forum?
Try it, you'll be pleasantly surprised.

[_Darkstream_]

@ spuddy

I have looked in this forum and in the salami forum, but could not find your recipe.

may I have a link please?

Regards,

[Spuddy]

@ Darkstream

http://forum.sausagemaking.org/viewtopic.php?t=1050

BR

[aris]

I've got some of this recipe hanging right now - it's been going for about 2 weeks (and a few days), but I think i'll give it another week before cutting intot he first piece. The temperature and humidity had been perfect in the garage for the past few days, but it has suddently gone cold and dry. I'm sure it'll be OK though.