Tuesday, March 13, 2012

Kimchi Fermented Chorizo Salami

After the recent success of my first salami fermented with live cultures taken from Kimchi, courtesy of the current "King Of Charcuteapalooza" Peter from Cookblog, I thought I'd give it another go and see what kind of mess I can make.

Here's the recipe:

5lbs ground pork -This time I used
2lbs of premade chorizo sausage and
2lbs of premade hot italian sausage and
1lb of ground pork (70:30 ratio )
55 grams kosher salt
10 grams instacure #2 ( long term cure/not "pink salt" )
1/3 cup water
10 grams ground black pepper
10 grams fresh crushed garlic
20 grams cayenne pepper
20 grams pasillo pepper
20 grams hot smoked spanish paprika
20 grams dextrose
4 tablespoons "Kimchi Juice"

Here is another batch of kimchi I worked up just for this salami.  Instead of adding daikon or carrots, I added slivers of jalapeno for a bit of a kick.  This alone is worth the price of admission.

Here are the ingredients ready to be mixed. Italian sausage on left, chorizo on right, ground pork underneath

I couldn't resist adding a pic of the nugget, back on the job helping me ( mostly by just being cute, but she cranked a few out on the stuffer )

Here are the fresh salami's, all ready to hang for 3 weeks or so.

Here they are hanging in the mancave for about 3 weeks until they lose about 60% of their weight ( Amy likes them harder and drier than I do, so that's what she gets )

Here they are, cut and ready to enjoy with a great Oregon Pinot Noir from my friend Vincent at Vincent Wine Company
Great deep "chorizo-ish" flavor and lots of good heat with nice porky taste.

And finally.. here's a shot of my newest boozey concoction: Kumquat/Thyme Liqueur
1 gallon Vodka ( or grain alcohol if you prefer)
4lbs of kumquats, seeds and button ends removed
1.5-2 cups sugar(make simple syrup)
let sit for 3-4 weeks, strain and bottle.