Hungarian Smoker Salami - Mmmmm

[rgauthier20420]

So I'm starting another batch of salami and I've got a question. I bought the pork last Saturday and removed it from the fridge yesterday to chop further and mix it with the Cure #2 and Salt. It was 5 days in the fridge and I've seen the food charts that note 3-5 days for pork to be eaten when in the fridge. However, it's now back in the fridge with the mixture for another 2 days. I'm thinking that since it's now with the Cure and Salt, that I should be ok to move forward with grinding and stuff on Saturday. Anyone have any other thoughts?

 

[rgauthier20420]

Well I ended up getting reassurance from another expert forum member and moved forward today. Grinding was 100% smoother than last time. Took a minute or so to grind it all. It was nice using an appliance meant for the job. Stuffing was another story. Half way through my caulk gun suffer broke, so I had to switch over to the suffer attachment on the grinder. By this time, I'd say 30 minutes has passed and no doubt some of the smaller fat pieces had begun to get soft. The larger whole pieces maintained there shape, but the links stuffed with the grinder are clearly a lighter color due to the auger pushing the meat through to the suffer. I have a feeling that if I'd started with using the grinders stuffer attachment first, I would have been golden. Ohwell, live and learn. Everything smelled good regardless so. They are currently sitting at 27 C and 99% RH in the chamber. Here are some photos.

 

[rgauthier20420]

48 hour ferment is done, and the chamber setting is now at 12.7 C and the humidity should be dropping slowly until it gets to around 75%. When I get home tonight, I'm going to cold smoke about half of them as per the recipe and keep half of them un-smoked. I'm curious to be able to taste a side by side of flavor added with this.

 

[rgauthier20420]

I've got half the batch cold smoking right now with a makeshift cold smoker. All it is is a veggie can cleaned with a soldering iron stuck in it full of Apple chips. Been going strong for 1 hour. We'll see how long it really lasts.


Soldering iron cold smoker: http://youtu.be/EcWP9P-Peg8