These batches were put up on Tuesday [Mar 29]. I find I have to write about this kind of thing or I simply lose track of when they were made, which makes it a bit hard to remember how long they’ve been aging and how they’ve responded to temp, humidity, etc.
Both are essentially Ruhlman’s recipes, with two major exceptions. First, the pork version [used Irvings Farm Fresh Berkshire] has half the garlic called for, as I’m looking for a cleaner expression of the pork, less dominated by garlic. I find Ruhlman generally likes ‘flavor’ about 25% more than me, so I tone down his aromatics, generally.
The second batch was made from wild cow elk shank – trim I’d reserved in November for sausage. Because I could, I used some of the now-ubiquitous-to-me dried morel and shaggy parasol powders in this batch. I’m not sure they’ll show up, but I had to try in the name of research. And because, well, wild game and wild mushrooms in the same dry-cured sausage just plain sounds lovely.
So there they hang in the cellar, at 5C & 76%rh for at least a month.
“just plan sound lovely”. It sure does!
My pals and I just put up 50lb of Salami this weekend.
Incubating right now and looking good.
Your post inspired us to start a new batch. We will be doing moose and
pork with wild queen boletus next time.
Time for gardening here as well. Great stuff!!!
Gorgeous photos, Kevin! As for the salami, I vacillate on whether to highly spice my charcuterie or not. Usually when I am feeling minimalist I settle on one dominant flavor other than the pork and leave it at that. Have you tried a salami flavor with your wild herbs? Spring thyme? Wild chive?
Valerie – ;)
Alan – it’s always a pleasure to hear of others’ adventures with the charcuterie! Glad I could be of use!
Hank – Thanks. I haven’t tried the salamis with the wild herbs. Why? Cause I’m a moron…thanks for the idea.
do you use any live cultures in your dry cured sausages? if a recipe calls for it, is it absolutely necessary?
(still researching before I start my first batch, and I still have more questions than answers it seems lol)
Deb – haven’t had to yet, but I’ve had some challenges as of late with good mold development, so may try. I’d say nothing’s necessary except for the cure to avoid botulism. ;)
k, cuz i noticed that you didn’t state in any of your posts if you had added something like Bactoferm F-RM-52.
It’s in a couple of Ruhlman’s recipes, but it seemed to be just to ensure the meat is acidic enough to prevent unwanted mold growth… which i thought that was the job of the curing salts (to prevent bad bacteria)… better safe than sorry maybe?