3 – FERMENTED-SAUSAGE … naturally-fermented (like Summer Sausage) plus the Air-Dried variety

3 – FERMENTED-SAUSAGE … naturally-fermented (like Summer Sausage) plus the Air-Dried variety

Fermented-sausage

…techniques often require a temperature-controlled, humidity-controlled environment for months on end, but lately something called a Umai semi-permeable membrane bag is coming into use. Fermented sausage comments are welcomed- – read all about it, here.  …please! This exciting new development in an exciting old-developed field promises to enable more of us to enjoy such things.
 
As for me, I’m dying to try to duplicate some of the incredible chorizos that we recently enjoyed on a trip to Spain and Portugal. I’ll (sigh) never be able to obtain, let alone afford, an Iberian ham, but a guy can dream…

There are lots of traditional Central European items that need to be written about. …looking forward to reading about (and trying!) them.
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139 thoughts on “3 – FERMENTED-SAUSAGE … naturally-fermented (like Summer Sausage) plus the Air-Dried variety

  1. Here’s a shot of some recently-finished summer sausage. The cut piece is a 50 gm test chunk stored in parchment paper, so hopefully isn’t typical of the bulk item. The dark ring around the outside of the test piece is probably due to case hardening, since this batch was prepared along with a batch of landjaeger. …but it’s dried well, and doesn’t seem to matter as far as taste goes. (How embarrassing, though!)

  2. What did I learn today?
    Here are two chubs, a Salami d’Allessandra (Genoa) on the right and a Spanish Salchichón on the left. Both are Marianski recipes, have T-SPX bacteria and cure #2 in them, and are ready to go into my home-built cure chamber. What I learned is to always mark on the package containing the casings how much mince a casing can typically store. I did this for a smaller (1-1/2 x 12 inch) casing when I made summer sausage, earlier, but used a larger (3 x 24 inch) casing for these two beauties. The Genoa has 1.1 kg, so I boosted the Salchichón to 1.7 kg. There was still a little bit of room to spare. As the old saying goes, “Now ya know.”

    Note that both are pre-tied on top, secured with a hog ring backed up by a clip on the bottom. I put little tags on each stating product name, date, and green weight. I recorded the information in my log book, too. There’s a little bundle suspended from the top tie, which is a small amount of mince to be used to test the pH after about 3 days of fermenting at 20 degC and 90% humidity. Both recipes have sugar and dextrose in them to feed the bacteria. Hopefully both will ferment well, dropping the pH into the 5 range with lactic acid.

    (The dark area on the bottom of the Salchichón is shadow from the kitchen counter.)

  3. Remember those fermenting sausages that I showed you about two months ago, the Salami d’Allessandra (Genoa) and Spanish Salchichón ? The long wait in the curing cabinet is over. (It’s been about as exciting as watching paint dry.) The weight loss is about right, so I have scrubbed the mold off the protein-lined fibrous casing, and they’re ready to be vacuum packed in Foodsaver bags and allowed to mellow in the refrigerator.

    Tasty! …and well worth the wait. The Genoa is shown below. The Salchichón looks similar.

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