Spanish Salchichón Salami

Devo · Post by **Devo** » Thu Mar 14, 2013 20:42

Had some time today to make 5 lbs. of panish Salchichón Salami.

Getting some of my spices together and mixing the T-SPX culture to give it time to wake up. Pork and back fat ground up.

Fridge was full so I needed to keep this cool till I was ready for it.

The recipe

Stuffing into beef middles

Putting the netting on

These will get 72 hours of 68°F and 90-95%R/H and then get 8 hours of cold smoke before getting weighed and put into the dry cure cabinet.

Post by **Butterbean** » Thu Mar 14, 2013 22:34

Sounds good. What book is that out of? I like the way they arrange the directions.

Devo · Post by **Devo** » Thu Mar 14, 2013 23:07

Butterbean wrote:Sounds good. What book is that out of? I like the way they arrange the directions.

The Art of Making Fermented Sausages
Stanley Marianski, Adam Marianski
Sold by: Amazon.com.ca, Inc.

Chuckwagon · Post by **Chuckwagon** » Fri Mar 15, 2013 14:19

Nicely done ol' friend. Now... the waiting! The waiting! The waiting!

Devo · Post by **Devo** » Mon Mar 18, 2013 21:41

After a 8 hour cold smoke @ 68°F

Weighed the small one for reference

Getting a little full

Top shelf, smoked cheese and a bag of garlic from last summer.
Hanging from left to right, Landjager, Spanish Salchichón Salami, Prosciutto & prosciuttina d`oca, an Italian cured goose preparation

I'm thinking around two months for the Salami but I will keep an eye on it almost every day

Chuckwagon · Post by **Chuckwagon** » Tue Mar 19, 2013 13:33

Nice work pal! Oh my... the waiting, the waiting. You've got everyone drooling. Get a sharp knife and a camera ready.

Best Wishes,
Chuckwagon