Thursday, April 19, 2012

Round 3 - Kimchi Juice Fermented Salami

I had a little time to kill last night and 3lbs of Tails and Trotters ground pork ( 70:30 ratio) in the man fridge, so I thought I'd make some salami.

pretty simple recipe ( I converted grams to tablespoons for this one )

3lbs ground pork
2 TBSP Kosher Salt
3/4 TBS Instacure #2(long term curing salt )
1/2 cup Le Nez Oregon Pinot Noir ( it was open :)
3TBSP crushed Red Pepper
1tsp ground black pepper
1/2 tsp granulated garlic.
4 tbsp kimchi juice ( thank you Peter)

Mixed it up, drank the rest of the Pinot, and stuffed them into hog middles, squeezed and poked them, tied them up and now into the ghetto fermenter for 2 days before hanging in the man cave(  I mean "curing chamber" )

I'm going to do a 2lb batch tomorrow with some aniseseed, cumin, cardamom, cinnamon, and pepper.

Stay tuned.