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Author Topic: Spanish Salami's.  (Read 1192 times)

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Bentley

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Spanish Salami's.
« on: February 20, 2023, 01:53:02 PM »
Gonna start on some Spanish salamis. 1st up some Spanish Chorizo de Cebolla. Tomorrow I start on some Salchichon.


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yorkdude

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Re: Spanish Salami's.
« Reply #1 on: February 20, 2023, 05:07:18 PM »
Never heard of either of those.
Do you have some kind of book for a basis as your guide?
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02ebz06

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Re: Spanish Salami's.
« Reply #2 on: February 20, 2023, 06:06:46 PM »
Quote from: yorkdude on February 20, 2023, 05:07:18 PM
Never heard of either of those.
Do you have some kind of book for a basis as your guide?

Me either.
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Bruce here - These are my cooking toys:
Lone Star Grillz 20x42 Pellet Grill (on order),   CampChef XXL Vertical Pellet Smoker,   Grilla Grills Primate (on order),   Pizza Party Emozione pizza oven

Bentley

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Re: Spanish Salami's.
« Reply #3 on: February 21, 2023, 11:08:28 AM »
Lots of Internet and a couple of sites.  I had never heard of Salchichon till I started, I am a little surprised you guys have never had Chorizo.  Although I have never had Spanish Dried, lots of Mexican Chorizo in California, at least in Fresno & So Cal areas. 

I think the guys on the forum do not take me serious, as they do not embrace the Cheap Screw philosophy.  I also think it might not be as active as it used to. I guess it would be like someone coming on here and sharing they like to squirt lighter fluid on a perfectly good starting chamber for getting the pellet pit going!  I guess it would be OK, but why.

Meats & Sausages

Wedzarnicza Brac
« Last Edit: February 21, 2023, 11:11:01 AM by Bentley »
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02ebz06

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Re: Spanish Salami's.
« Reply #4 on: February 21, 2023, 12:24:48 PM »
Chorizo I've had. It's the Spanish salamis, and Salchichon I've never heard of.

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Bruce here - These are my cooking toys:
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Bentley

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Re: Spanish Salami's.
« Reply #5 on: February 21, 2023, 03:24:04 PM »
They are both fermented and dried salamis.
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Bentley

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Re: Spanish Salami's.
« Reply #6 on: February 21, 2023, 10:26:26 PM »
Chorizo is in the Drying chamber, Salchichon is fermenting!  The Chorizo smells completely different after fermentation then the Italian Salamis do!

« Last Edit: February 21, 2023, 10:42:01 PM by Bentley »
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Bentley

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Re: Spanish Salami's.
« Reply #7 on: February 22, 2023, 11:13:33 AM »
Will see how the mold 600 works on the Chorizo.

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elenis

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Re: Spanish Salami's.
« Reply #8 on: February 22, 2023, 03:50:01 PM »
This has been really neat to watch. This is something I am very interested in and my wife tells me I already have enough hobbies.
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Bentley

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Re: Spanish Salami's.
« Reply #9 on: February 22, 2023, 05:18:39 PM »
This is such a double entendre but...does your wife like Salami?  If so, at todays prices, the set up pays for itself pretty fast!

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Bentley

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Re: Spanish Salami's.
« Reply #10 on: February 22, 2023, 05:22:49 PM »
And it only took 3 months to think of, but I think I will configure the freezer to become the Fermentation chamber for the future!
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Bentley

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Re: Spanish Salami's.
« Reply #11 on: February 23, 2023, 04:14:03 PM »
Everybody is now in the drying stage!  Chorizo de Cebolla on the left, Salchichon in the foreground and the Sopprasota on the left!

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02ebz06

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Re: Spanish Salami's.
« Reply #12 on: February 23, 2023, 04:43:09 PM »
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Bruce here - These are my cooking toys:
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Bentley

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Re: Spanish Salami's.
« Reply #13 on: February 27, 2023, 02:10:21 PM »
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Bentley

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Re: Spanish Salami's.
« Reply #14 on: March 01, 2023, 04:50:42 PM »
40%+ loss, I am gonna shoot for 45-50% loss.  I have never had Spanish Dried Chorizo, no idea what it should taste like.  A uniquely tasting salami as I have ever had.  Cant even describe the flavor.


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