Homemade Sausage Making

This was my second attempt at preparing a mushroom flavoured salami. The first was my Salami Con Finferli (using chanterelles), that did not turn out as well as I had hoped. This one, however, is much better in taste and colour and you can detect the flavour and aroma of the mushrooms. Today's photo is of salami that was made six weeks ago. The larger diameter one has a loss of over 40% while the thin one over 50%. The salami was was flavoured with king boletus (porcini), admirable boletus, chantarelle and lobster mushrooms, dried and ground to a fine powder. All shrooms were harvested by me this autumn.

Mushroom Salami

2.5 kg class I pork
500g. backfat
7.5g Cure #2
75g salt
6g dextrose
9g sugar
6g. white pepper
15g coarsely ground black pepper
3tsp thyme
3g garlic powder
75g grated Romano cheese
75ml chilled red wine
40g mushroom powder
6g T-SPX starter culture

Meat and fat ground through 6mm plate. Fermented for 48 hrs at 22° and 90% humidity.
Starting pH was 5.72 after 24hrs and 5,04 after 48hrs. So it fermented exactly the way it was supposed to.

Nice lookin' project Chris. Looks tasty!

Best Wishes,
Chuckwagon

Made another batch of mushroom salami today. Similiar to the recipe above but reduced the amount of shroom powder, omitted the cheese, used fresh Spanish garlic and added fresh sage. Also ran out of T-SPX, so used Mondostart from Stuffers.

I hope you post pics of the finished product!

cogboy wrote:I hope you post pics of the finished product!

You bet! Check back in about 5 weeks.

The mushroom salame turned out very well, and actually better than the previous one. I adjusted the rercipe in that I added some sage and s. erythorbate and omitted the romano cheese. And although I always use granulated garlic in my dry cured products, I had just scored some beautiful and pungent Spanish garlic from Quebec, so how could I not use it?

The salami did, however, develop a bit of a dry rim and that is due to the fact that it was left in my chamber unattended for nearly three weeks while I was travelling. Next week I will be in the Whistler area hunting for Boletus Edulis and if I am lucky, will craft a porcini salame.