Pellet Fan

All Things Considered => General Discussion--Food Related => Topic started by: Bentley on February 20, 2023, 01:53:02 PM

Title: Spanish Salami's.
Post by: Bentley 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.

(https://i.imgur.com/GNAmV04h.jpg)
(https://i.imgur.com/iwEs1aUh.jpg)

Title: Re: Spanish Salami's.
Post by: 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?

Title: Re: Spanish Salami's.
Post by: 02ebz06 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.

Title: Re: Spanish Salami's.
Post by: Bentley 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 (https://www.meatsandsausages.com/sausage-types/fermented-sausage)

Wedzarnicza Brac (https://wedlinydomowe.pl/en/index.php?sid=493552eed4b0c14d7fc94293458dc481)

Title: Re: Spanish Salami's.
Post by: 02ebz06 on February 21, 2023, 12:24:48 PM

Chorizo I've had. It's the Spanish salamis, and Salchichon I've never heard of.

Title: Re: Spanish Salami's.
Post by: Bentley on February 21, 2023, 03:24:04 PM

They are both fermented and dried salamis.

Title: Re: Spanish Salami's.
Post by: Bentley 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!

(https://i.imgur.com/YsQZirwh.jpg)

Title: Re: Spanish Salami's.
Post by: Bentley on February 22, 2023, 11:13:33 AM

Will see how the mold 600 works on the Chorizo.

(https://i.imgur.com/6Hngsjrh.jpg)

Title: Re: Spanish Salami's.
Post by: elenis 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.

Title: Re: Spanish Salami's.
Post by: Bentley 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!

Title: Re: Spanish Salami's.
Post by: Bentley 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!

Title: Re: Spanish Salami's.
Post by: Bentley 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!

(https://i.imgur.com/yEHxEOJh.jpg)

Title: Re: Spanish Salami's.
Post by: 02ebz06 on February 23, 2023, 04:43:09 PM

Title: Re: Spanish Salami's.
Post by: Bentley on February 27, 2023, 02:10:21 PM

(https://i.imgur.com/hPTlKAWh.jpg)

Title: Re: Spanish Salami's.
Post by: Bentley 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.

(https://i.imgur.com/IcUDQz9h.jpg?1)
(https://i.imgur.com/ZP4MgGph.jpg)

Title: Re: Spanish Salami's.
Post by: BigDave83 on March 01, 2023, 08:48:12 PM

Looks nice.

Do you like the flavors/texture or is there something you would change?

Title: Re: Spanish Salami's.
Post by: yorkdude on March 02, 2023, 04:57:45 AM

It sure does look good.
Never had it either but sure sounds intriguing, we really like good regular chorizo.

Title: Re: Spanish Salami's.
Post by: Bar-B-Lew on March 02, 2023, 08:23:10 AM

Quote from: yorkdude on March 02, 2023, 04:57:45 AM

It sure does look good.
Never had it either but sure sounds intriguing, we really like good regular chorizo.

On a side note, have you ever had the Johnsonville chorizo "bacon"?

https://johnsonville.com/products/chorizo-sausage-strips/

Title: Re: Spanish Salami's.
Post by: Bentley on March 07, 2023, 10:33:37 AM

Sorry, I missed this one!  I have not.  I would be concerned about texture.  To me, Mexican Chorizo is plain and simple a ground sausage.  And is best served that way!

Quote from: Bar-B-Lew on March 02, 2023, 08:23:10 AM

On a side note, have you ever had the Johnsonville chorizo "bacon"?

Title: Re: Spanish Salami's.
Post by: Bentley on March 07, 2023, 11:06:29 AM

According to the weight loss, the Sopprasota is more then done.  I guess I am going to have to study case hardening a bit more.  I am not sure how you can have case hardening when the correct amount of moisture has been loss, but the inside of this 1st salami seem to soft.  The Salchichon is drying slower then the Chorizo & the Sopprasota.  It is still soft on the outside.  The larger has lost about 17%, and the smaller 10%.  All 3 were piped into the same size casing, so you can see the difference in moisture loss.  The color is completely different on the Salchichon too, and that has me worried!



(https://i.imgur.com/M3jhCZ3h.jpg)

Title: Re: Spanish Salami's.
Post by: 02ebz06 on March 07, 2023, 11:11:41 AM

I've been thinking that maybe higher humidity would help with the outside getting hard.
Guess I need to need to do some research on that as well.

Title: Re: Spanish Salami's.
Post by: Bentley on March 07, 2023, 05:17:40 PM

Can't get the pictures to download from my phone to my computer!

Title: Re: Spanish Salami's.
Post by: 02ebz06 on March 07, 2023, 05:28:38 PM

I've had some issues lately.
Maybe it's my PC, but when I click on the file to upload, nothing happens for a while.  I have to wait.