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mathboss on
Beautiful.
Are the plants playing a role?
SDL68 on
Just saw this sub and thought I would share my recipes.
Salami
22g salt, 3g black pepper, 5 g crush chilli, 1 g paprika, 1 g chilli powder / kg pork shoulder. Sometimes I use whole peppercorns.
I just grind , season, case and hang. If its really cold in my cold cellar I will leave them at room temp for 24 hrs before moving them to the cold cellar. Never had a bad one.
Natural casing only. Hang for 8 – 10 weeks , wash and clean with a brush then vacuum pack .
Capocollo
I salt with 26 g/kg. Let it sit for 3 full days turning them once a day in my cold cellar. Wash with wine, cover in chilli flakes, black pepper and paprika , stuff into natural casings and mesh, hang for 3 to 4 months or until they are quite hard but not rock hard. I use 4.5/5 inch beef caps for casing and use a 4 inch diameter plastic pipe to assist with stuffing and meshing.
My cold cellar is currently 10 C and 80 – 85 % humidity which drops to about 5C and 65-70 % humidity in February. A little on the cool side.
I do use Sodium Nitrite at the ratio of 175 p.p.m or 175 mg/kg.
In Canada I use Ready Cure which is 1% Sodium Nitrite and 99% salt. For my salami I use about 17 g per kg of ready cure and 5g/kg sea salt for every 1kg of meat. That works out to .17g/kg (170mg/kg) Sodium Nitrite. This is the equivalent of about 2.7g/kg of Insta cure #1 with 6.25% Sodium Nitrite.
Both Canada and the US say max of 200 mg/kg but keep in mind you need about 150 mg/kg to ensure you have eliminated the botulism risk.
Uknowwhatyoudid on
Isn’t the oil from oleanders poisonous?
Vindaloo6363 on
Your salami recipe has some issues. Most sources recommend #2/Nitrate for cures longer than 30 days, salt 2.5% or greater and fermentation or other adjustment like the addition of wine to reduce pH 5.3 or below.
5 Comments
Hi /u/SDL68 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Beautiful.
Are the plants playing a role?
Just saw this sub and thought I would share my recipes.
Salami
22g salt, 3g black pepper, 5 g crush chilli, 1 g paprika, 1 g chilli powder / kg pork shoulder. Sometimes I use whole peppercorns.
I just grind , season, case and hang. If its really cold in my cold cellar I will leave them at room temp for 24 hrs before moving them to the cold cellar. Never had a bad one.
Natural casing only. Hang for 8 – 10 weeks , wash and clean with a brush then vacuum pack .
Capocollo
I salt with 26 g/kg. Let it sit for 3 full days turning them once a day in my cold cellar. Wash with wine, cover in chilli flakes, black pepper and paprika , stuff into natural casings and mesh, hang for 3 to 4 months or until they are quite hard but not rock hard. I use 4.5/5 inch beef caps for casing and use a 4 inch diameter plastic pipe to assist with stuffing and meshing.
My cold cellar is currently 10 C and 80 – 85 % humidity which drops to about 5C and 65-70 % humidity in February. A little on the cool side.
I do use Sodium Nitrite at the ratio of 175 p.p.m or 175 mg/kg.
In Canada I use Ready Cure which is 1% Sodium Nitrite and 99% salt. For my salami I use about 17 g per kg of ready cure and 5g/kg sea salt for every 1kg of meat. That works out to .17g/kg (170mg/kg) Sodium Nitrite. This is the equivalent of about 2.7g/kg of Insta cure #1 with 6.25% Sodium Nitrite.
Both Canada and the US say max of 200 mg/kg but keep in mind you need about 150 mg/kg to ensure you have eliminated the botulism risk.
Isn’t the oil from oleanders poisonous?
Your salami recipe has some issues. Most sources recommend #2/Nitrate for cures longer than 30 days, salt 2.5% or greater and fermentation or other adjustment like the addition of wine to reduce pH 5.3 or below.