Making Smallgoods Salamis etc

[rookhawk]

@rookhawk we refer to both as mould.

We also are taught penecllin came from a mould.

If you think of a bathroom that has no exhaust you might get mould growing in the corners or the grout lines. Black green probably white too.

Bread will get green mould after a few days or a week

We can also by Salamis with the white mould or try make it.

Looks like you have done a lot, I've always hoped to. A meat ageing cabinet would help to make different things in any season.
The Italians here make fermented Salamis in Winter. That's starting in June for us.
That's what I'm hoping to do. Make a simple salami without too much expense or equipment.

When I think of green and black moulds, I think of a painful death with a bit of necrotizing fasciatis along the way. I’d be concerned to be cultivating charcuterie without a starter mould (desirable white) and really tight temperature controls.

But then again, I’m a rank amateur. Surely there is an Italian grandfather somewhere that knows by the amount of dew on a leaf in the AM which sausages he can cure that evening. I do not know how to naturally grow only safe mould unless I use starter and the steak ager.

 

[CBH Australia]

I think there is a lot of luck involved without the proper gear. But it's been done by many . Were they masters or just lucky to fall within acceptable parameters.

I haven't done it yet but the stuff I've tried is good and it's a basic traditional style as evolved from the old ways.

 

[CraigV]

We may be divided by a common language here on the forum. In American-speak if you’re talking about moulds I’m thinking of charcuterie that is covered in white penicillin spores. I have a steak dry-ager here and to make charcuterie, I just use the spore starters and disable the UV light to foster more growth. That’s pretty simple provided you have a dry-ager so you can set the humidity and temperature precisely so you don’t kill your dinner guests. 38F at 78% humidity is how I age meats. UV light on for steak aging, UV off for the remainder.

Jamon is easier though, I leave this baby on the counter and carve slices off when I pass by.

View attachment 464228

Rook,

What's your address??? Coming by for some Jamon!

 

[CraigV]

I think there is a lot of luck involved without the proper gear. But it's been done by many . Were they masters or just lucky to fall within acceptable parameters.

I haven't done it yet but the stuff I've tried is good and it's a basic traditional style as evolved from the old ways.

CBH,

If it goes pear shaped, you're out some time and a bit of meat. But should you succeed (highly likely), you'll have something wonderful for yourself and to share. BTW, what's your address, only for scientific purposes upon success.

 

[CBH Australia]

@CraigV the address is Australia, my initial s come in front.

Will happily share some recipes and a sliver of salami if I get a good one.

 

[CraigV]

@CraigV the address is Australia, my initial s come in front.

Will happily share some recipes and a sliver of salami if I get a good one.

It's a big country, but I'll bring the dog and we'll sniff you out, so long as we each get a sliver!

 

[CBH Australia]

It's a big country, but I'll bring the dog and we'll sniff you out, so long as we each get a sliver!

Just P.M me before you travel.
Dogs welcome and I'm in contact with a few Aussies.

 

[CraigV]

Just P.M me before you travel.
Dogs welcome and I'm in contact with a few Aussies.

Thanks Chris!

She's a true epicurean! And as my Canadian friend say's, "my favorite meal is my next one".

We'll bring the pints and the mustard.

 

[rookhawk]

I know this is a total thread hijack, but it seems like you're all epicureans and you like charcuterie.

I found an amazing pairing for the hunter's board at cocktail hour. There is a foie gras made in NYC that pairs with a sauterne that has blown my mind. It goes next to the cheeses and meats wonderfully.

This is the brand, French for "three little pigs". I found this firm Murray's Cheese that sells it for half of suggested retail.

Shop All Meats | Murray's Cheese

Give your favorite cheese some savory support with our selection of fine meats. Dig into charcuterie board classics, breakfast favorites, and more.

www.murrayscheese.com

 

[CBH Australia]

I know this is a total thread hijack, but it seems like you're all epicureans and you like charcuterie.

I found an amazing pairing for the hunter's board at cocktail hour. There is a foie gras made in NYC that pairs with a sauterne that has blown my mind. It goes next to the cheeses and meats wonderfully.

This is the brand, French for "three little pigs". I found this firm Murray's Cheese that sells it for half of suggested retail.

Shop All Meats | Murray's Cheese

Give your favorite cheese some savory support with our selection of fine meats. Dig into charcuterie board classics, breakfast favorites, and more.

www.murrayscheese.com

I don't mind the Hijack, probably guilty myself at times.
I'm not able to buy that Fois Gras online. Bit that's ok , I will put cheese with my Salami, my tastes are not that well developed.
Cheese's, Smallgoods and Olives satisfy my needs for now.

 

[CBH Australia]

Ok, I have some stuff on order. Including Starter culture.
I found a cheap sausage filler on eBay.

Does anyone have any feedback on Smokers?

I could have bought an Aldi supermarket special for $250, seems to be the typical gas type of smoker.
Then Bunnings had a Pit Boss electronic pellet smoker $700.

The Pit Boss is thicker material, double skinned and thermostat controlled with an electronic pellet feed.it has ceramic coated Racks, I assume that's for easy cleaning etc. I'm thinking thermostat controlled electric is set and forget but has can be regulated and set.

I called @425SCHADE and asked about his smoker and experience. I was on the fence and almost about to shelve the idea but it's good to bounce ideas off others and overthink the options.

I did not buy either but thinking someone might have experience with Pit Boss, I think it's American design.

I'm going to start on the fresh and fermented stuff first.But curious to find what people say about smokers.

 

[Still alive]

I have a Bradley smoker, I really like it a lot. Does both kinds of smoking. Cold smoke for under 90 degrees for fish and such and then goes up to 300 if needed. If I had a large property I would have made my own. Bad thing about it is buying the wood pucks for it. I do make my own now which brings down the cost to about 0.05$ for 20 minutes of smoke

most of your wood burning smokers now have aftermarket equipment that you can buy to help regulate temperature and smoke within a few degrees. Temperature controlled fans with probes.
I used a very cheap smoker for years until I learned about smoking and how to make it perfect???

Best thing about Smoking is making to your liking!! I’ve seen and have eaten everything from every type of smoker. It still comes down to using the very best ingredients and spices and low and slow. Follow the rules and enjoy.

 

[CBH Australia]

Thanks Still Alive,

I used to buy Beersticks from a butcher who has now closed. He told me they were just his Italian sausage and the were smoke cooked.
He also told me they were a coarse pork mince sausage with just salt, pepper and spice. Fennel I think. They might be known as Continental sausages or Italian sausages in the fresh form. The fresh variety cooked up nicely too but the ones he sold smoked were really good and ready to eat. I would like to make these, and many other things.

One problem is there are only 2 of us home . Just makes me think about how much I should tie up in equipment and consumables.

 

[rnovi]

I’m seriously loving this thread.

My first efforts of curing meats and charcueterie were pretty much a fail…but dang if I didn’t enjoy it.

One of my biggest learning lessons is this: the world of cooking is VAST. Pick ONE thing…just one, and specialize in it. There’s just too much to try and do it all.

For now, I’m into low and slow BBQ…but if I were to pick a general category of foods, MEAT (*of all kinds but in particular sausages and charcuterie) would be The One Thing I’d focus on! It’s such a lost art…

Great thread!

 

[Still alive]

Most of the time I make stuff that can be frozen. I put them in vacuum bags for serving size. The more fat content the better it is to freeze. Also use whole spices, roast them in a pan and grind them in a small coffee grinder (dedicated) for spices. Italian sausage is my all time favorite. Sandwiches, pizzas, and omelettes. Even raviolis. You have to look at it as an investment for your tastebuds. It’s cheaper in the long run when you grind/ cure your own harvested animals. I’ve done summer sausages for friends just so I can have it in the freezer!!! It’s like reloading for your soul!!!

 

[CBH Australia]

I like the way you look at it.

 

[Bob Nelson 35Whelen]

Yeah, the nitrates/nitrites are in the curing salt.

@sgt zim
As long as it's not ammonium nitrate (nitropil). Now that would give your sausage some bang.
Ha ha ha ha ha ha
Bob

 

[Bob Nelson 35Whelen]

Yes, I heard the Wogs use vinegar. I did not know about green and black moulds but I guess they don't look good and that should alert me .

I'm thinking hygiene is crucial and the rest is using the right recipe.

A bit of reading yesterday bought up a lot of interesting things and premix ideas.

I would like to develop a good recipe of like a traditional home made Salami.

I was told 2.8% salt from an Italian source, the rest is to taste I think. They don't seem to have a recipe.

I like continental sausages the type made on pork with no meal. One butcher used to hot smoke these for resale as Beersticks. Very nice.

@CBH
Chris you are no longer to say Wogs. They are now our ethnic brethren. You those wog bastards that eat the red and green stuff you put on pizza.
Bob

 

[Bob Nelson 35Whelen]

It's a big country, but I'll bring the dog and we'll sniff you out, so long as we each get a sliver!

@CraigV
That's about all you will get is a sliver, he won't even give you a Bundy to wash it down.
Ha ha ha ha ha
Bob

 

[Bob Nelson 35Whelen]

Thanks Still Alive,

I used to buy Beersticks from a butcher who has now closed. He told me they were just his Italian sausage and the were smoke cooked.
He also told me they were a coarse pork mince sausage with just salt, pepper and spice. Fennel I think. They might be known as Continental sausages or Italian sausages in the fresh form. The fresh variety cooked up nicely too but the ones he sold smoked were really good and ready to eat. I would like to make these, and many other things.

One problem is there are only 2 of us home . Just makes me think about how much I should tie up in equipment and consumables.

@CBH
If you start getting up near the cost of an Blaser R8 you have spent to much.
Once you start making it you will be eating heaps of it and giving some to family and friends so it won't go a stray.
Bob