Tricky Micky Posted April 30, 2022 Share Posted April 30, 2022 20 hours ago, interceptor said: Been a while. Finally fit the replacement seal tot he mincer and made a very simple pepperoni. Pork, salt, cure, bacteria, pepper, fennel, chilli, garlic and shiraz. Epic mate. Nice one. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted May 10, 2022 Author Share Posted May 10, 2022 MMMMMMMMMmouldy! 6 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 10, 2022 Share Posted May 10, 2022 1 hour ago, interceptor said: MMMMMMMMMmouldy! They look inviting, would they be 3 months old, have you tried any ? Link to comment Share on other sites More sharing options...
ben 10 Posted May 10, 2022 Author Share Posted May 10, 2022 52 minutes ago, Classic Brewing Co said: have you tried any ? not ready yet, only 3 weeks Link to comment Share on other sites More sharing options...
DavidM Posted May 11, 2022 Share Posted May 11, 2022 White mould is good mould.. right?? Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 11, 2022 Share Posted May 11, 2022 6 minutes ago, DavidM said: White mould is good mould.. right?? Technically, Yes this is Goggled. It is a penicillin-based mold similar to the white mold you will find on a fine cheese like a French Brie or Camembert. It's a natural part of the fermentation process of producing artisanal salumi, and the salami mold has its own flavor and flora. Fuzzy mold or a white powdery residue growing on salami is a specific type of edible penicillin-based mold. It’s not only safe for consumption but also adds to the flavor of the salami. 2 1 Link to comment Share on other sites More sharing options...
ben 10 Posted May 11, 2022 Author Share Posted May 11, 2022 20 hours ago, DavidM said: White mould is good mould.. right?? Yes, as @Classic Brewing Co stated mine is indeed penicillin. Sometimes people need to inoculate their curing cabinet with it but mine is natural. It's brilliant and gives some proper funk to the salami. 3 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted May 11, 2022 Share Posted May 11, 2022 33 minutes ago, interceptor said: Yes, as @Classic Brewing Co stated mine is indeed penicillin. Sometimes people need to inoculate their curing cabinet with it but mine is natural. It's brilliant and gives some proper funk to the salami. You produce some awesome stuff there Interceptor - A bloody marvel at some of this stuff mate. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted May 11, 2022 Author Share Posted May 11, 2022 3 minutes ago, Mickep said: A bloody marvel Kind words there, thanks! 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 11, 2022 Share Posted May 11, 2022 1 Link to comment Share on other sites More sharing options...
Dustin Frothman Posted May 12, 2022 Share Posted May 12, 2022 On 5/11/2022 at 5:44 AM, interceptor said: MMMMMMMMMmouldy! I'll be right over!!!! 3 Link to comment Share on other sites More sharing options...
ben 10 Posted June 1, 2022 Author Share Posted June 1, 2022 6 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted June 1, 2022 Share Posted June 1, 2022 40 minutes ago, interceptor said: Bit skimpy with the meat mate Nah looks the biz. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted June 1, 2022 Share Posted June 1, 2022 Low Carb Brunch... not so pretty but v taschty ; ) 4 Link to comment Share on other sites More sharing options...
ben 10 Posted June 2, 2022 Author Share Posted June 2, 2022 19 hours ago, Itinerant Peasant said: Low Carb Brunch... not so pretty but v taschty ; ) salumi???? 1 Link to comment Share on other sites More sharing options...
Pezzza Posted June 3, 2022 Share Posted June 3, 2022 On 6/2/2022 at 11:54 AM, interceptor said: salumi???? Whhhhooops wrong thread here IP : ( But yes I think some Salumi would have added nicely to the overall platter yes mate ; ) 2 Link to comment Share on other sites More sharing options...
John E Miller Posted June 21, 2022 Share Posted June 21, 2022 I have long wanted to get into salumi "some day", however I think that time should be now as I have suddenly become the fortunate owner of a whole hog (I work on a farm) which I have dehaired, gutted and sawn in half and is now laying in the frozen shipping container at work. Not ideal situation as I was kind of pressed for time and just needed to get it cool and didn't have a big enough fridge available. Now I need to work out how to thaw safely and butcher further. Once I get some more managable pieces I would love to make lots of bacon, maybe salami, ham; and apart from fresh chops and roasts I don't really know what else. I would appreciate any encouragement as this is a little daunting for me. 3 Link to comment Share on other sites More sharing options...
ben 10 Posted June 21, 2022 Author Share Posted June 21, 2022 1 hour ago, John E Miller said: the fortunate owner of a whole hog YUMMY!!!!! This book >> https://www.booktopia.com.au/charcuterie-michael-ruhlman/book/9780393240054.html will teach you lots and has great recipes. This shop >> https://www.smokedandcured.com.au/product-category/banquet-bags-dry-aged-steak-salumi-salami/ has casings that you can use in the fridge for making salami, they work well and are a good tool to see if you want to take the hobby further. Sodium nitrate and nitrite are your friends, as is good bacteria. Be clean, be careful and enjoy. It's a GREAT hobby. 3 1 Link to comment Share on other sites More sharing options...
Pezzza Posted June 22, 2022 Share Posted June 22, 2022 Amazing stuff @John E Miller John E Miller - Wow - truly amazing! Agree w @interceptor Ceptor - who has been my Salumi coach - and I got the below book titles/authors from him... thanks again @interceptor mate! So there are two Michael Ruhlman and Brian Polcyn books - The one on the Left Hand Side Ruhlman and Polcyn Salumi The craft of Italian Dry Curing has how you cut up the whole hog - which would be useful in your case - wow that's legendary mate @John E Miller - that's really doin' it properly! Going the whole hog literally All the recipes are very handy. Both books are very good - but myself I really like the LHS one - and for you to cut up whole animal - think it would be very useful... the RHS one is I think broader and includes poultry and beef etc as well as smoking. All the salting and drying and smoking -- curing the meat -- is about making the meat uninviting/unpalatable to harmful bacterial/fungal etc infections. And agree with @interceptor Ceptor that 'Pink Salt' is very useful to avoid the dreaded botulism... and there are many more diseases avoided by good hygiene and curing properly - Pink Salt and just normal Sodium Chloride Sea Salt and good hygienic brewing practices are all very important... And then if you are making Salami Mettwurst type stuff - then there are the positive/desirable/wanted Bacteria and Fungi that help stabilise the meat e.g. through fermenting the salted and flavoured minced port - and add their own flavour and occupy the niche that the nasty harmful spoiling microbes would like to fill... Depending on your budget - these Aussie Company Cleaver temp-humidity control curing cabinets are also pretty legendary but have gone up in price significantly over a few years ago as has everything else in the world... https://www.cleaversalumicabinets.com/cleaver-plus Wow mate honestly - that is truly legendary what you already have done prepping the animal - I wish you all the best - amazing stuff! And salted and cured pork goes very well with good Beer ; ) 3 Link to comment Share on other sites More sharing options...
Pezzza Posted June 22, 2022 Share Posted June 22, 2022 (edited) @John E Miller With the big cuts: A butchering father of a mate's buddy also uses a little Stihl Chainsaw - with vegetable oil or olive oil in for the Chain Lube... And another mate when he was younger (pretty tough farming folk) used to cut up whole beasts (bovines) with an axe... that is hard work for sure... and now his sister who does farm-butchering with a mobile cold room - uses a reciprocating saw for the big stuff... But probably best to talk to experts like Butcher supply places... and maybe consider buying a big bag of Sea Salt if you can store it ok as it is much cheaper in like a 20kg bag ; ) Edited June 22, 2022 by Itinerant Peasant 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted June 22, 2022 Share Posted June 22, 2022 3 minutes ago, Itinerant Peasant said: @John E Miller With the big cuts: A butchering father of a mate's buddy also uses a little Stihl Chainsaw - with vegetable oil or olive oil in for the Chain Lube... And another mate when he was younger (pretty tough farming folk) used to cut up whole beasts (bovines) with an axe... that is hard work for sure... and now his sister who does farm-butchering with a mobile cold room - uses a reciprocating saw for the big stuff... But probably best to talk to experts like Butcher supply places... and maybe consider buying a big bag of Sea Salt if you can store it ok as it is much cheaper in like a 20kg bag ; ) Sound advice @Itinerant Peasantexciting stuff all of that ect, very rewarding too as well as tastes good. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted June 22, 2022 Share Posted June 22, 2022 August 2021 fermented and then dry-cured Mettwurst/Salami cryo-vacced and stored at 2 deg C Magnificent... served w home made Rye Bread and home-grown-n-pickled Zooks... gold not my Cheese or very nice ripe Avo w good oil levels... 2 Link to comment Share on other sites More sharing options...
ben 10 Posted July 1, 2022 Author Share Posted July 1, 2022 On 6/22/2022 at 9:35 PM, Itinerant Peasant said: August 2021 Nice!!! The one on the right is the last batch and the big f00kers are a new batch into HUGE sheep bungs. 3 1/2 kilos of meats made 2 1/2 salamis.... It will be interesting to see how long they take to dry and if they dry properly. 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 1, 2022 Share Posted July 1, 2022 49 minutes ago, interceptor said: The one on the right is the last batch and the big f00kers are a new batch into HUGE sheep bungs. 3 1/2 kilos of meats made 2 1/2 salamis.... It will be interesting to see how long they take to dry and if they dry properly. Looking good IC 1 Link to comment Share on other sites More sharing options...
ben 10 Posted August 5, 2022 Author Share Posted August 5, 2022 Going okay, they appear to be curing properly from the very scientific squeeze test 3 1 Link to comment Share on other sites More sharing options...
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