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TheWhiteSteveNash on
Beautiful. I wish I was in Asturias
acuity_consulting on
It took 9 weeks but my Chorizo Asturiano finally lost 35%
I started with Jeffrey Weiss’s recipe in Charcutería the Soul of Spain and tweaked the spice profile a little bit, most notably adding the Mexican Chili Arbol, for a hint of a kick that finishes right at the end. It starts off like a super mellow Italian salami takes you on a smoky, garlicy tour of Spain and then off to Mexico, it’s fucking wild.
F-RM-52 ferments hot, but as far as I can tell still gives a great flavor enhancing back-end. Super mellow not tangy at all. I only did 20 hours of cold smoke on the traditional oak and it worked out to be really a perfect amount. Great flavor, and best of all kept the mold off and really jump started the drying process.
One thing I probably wouldn’t do again is to ferment the masa (farce) in a pan before the casing. Don’t get me wrong, It sure is a lot easier, but it makes the subsequent casing a pain and the firm chunks really affect the sausage texture a lot, making for a less appealing look on the finished case.
Darkling414 on
I’m just starting out, I hope I can produce something half this good looking!
Lo-Fi_Pioneer on
This looks great! What’s your chamber setup like? I want to get into making fermented salami, so I’m looking for all the advice I can get!
5 Comments
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Beautiful. I wish I was in Asturias
It took 9 weeks but my Chorizo Asturiano finally lost 35%
I started with Jeffrey Weiss’s recipe in Charcutería the Soul of Spain and tweaked the spice profile a little bit, most notably adding the Mexican Chili Arbol, for a hint of a kick that finishes right at the end. It starts off like a super mellow Italian salami takes you on a smoky, garlicy tour of Spain and then off to Mexico, it’s fucking wild.
F-RM-52 ferments hot, but as far as I can tell still gives a great flavor enhancing back-end. Super mellow not tangy at all. I only did 20 hours of cold smoke on the traditional oak and it worked out to be really a perfect amount. Great flavor, and best of all kept the mold off and really jump started the drying process.
One thing I probably wouldn’t do again is to ferment the masa (farce) in a pan before the casing. Don’t get me wrong, It sure is a lot easier, but it makes the subsequent casing a pain and the firm chunks really affect the sausage texture a lot, making for a less appealing look on the finished case.
I’m just starting out, I hope I can produce something half this good looking!
This looks great! What’s your chamber setup like? I want to get into making fermented salami, so I’m looking for all the advice I can get!