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.
Enjoy!
