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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Spanish Style Salami (Salchichon)

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Old 04-13-2013, 11:05 PM   #1
bratrules
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Default Spanish Style Salami (Salchichon)

Well I've been making dry cured sausage for awhile now. And I've been wanting to try to make salami but didn't have the correct casings for it. But in Dec. i got my hands on some hog middles so decide to give it a shot. Also i want to try to ferment this sausage using yogurt instead of bactoferm since i was out of bactoferm. I got to say it worked out really well. This salami has a amazing flavor!!! Now this is a dry cured fermented product it contains DQ #2. But the recipe was very simple just salt, pepper, fresh garlic, a small bit of paprika, dextrose, yogurt and cure #2 . I fermented it at 68-72 degrees for about 48 hours then i cold smoked it for 6 hours. Then it went it to the curing chamber for close to 3 months at 80% humidity. The results are a great amazing tasting salchichon!!!!!



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