|BONELESS SHORT RIB|
Three pictures that show what beauty there is in food....at least yours truly thinks so. Ponder this for a moment, you combine simple ingredients I.E. meats, herbs and spices and create a masterpiece. You start out with a blank canvas and discover something special and new. What was an idea now becomes a reality and the manifestation of a Salami is born. I have been playing around with the idea of making my own Salami for some time now but have not been inspired until recently. Determined to a make a Salami and making one that was unique I decided I wanted something BIG too....Go big or go home I say. Big is certainly different. Experimenting with unusual ingredients is a lot of fun and every once in a while you make something interesting and great hence my salami is born. I present you with my Multi-Cultural Salami. Maybe I should explain why I chose this name for my Salami. The list of ingredients are multicultural, some are from North India and some are Middle Eastern thus the name.
|Dry Cure notes|
OK enough with the spice tutorial lets move on to the Salami.
The above video shows what a 1/2 inch grind looks like. The picture to the left shows the second grind through a 1/4 inch plate. From my experience if you're going to use a 1/4 inch plate or smaller you should always grind first through a larger plate.
I placed the meat in mixer with all the spices with the exception of cure and phosphates and I let it rip for about 6 minutes. My meat mixer attaches to my grinder and it will hold 25 pounds of meat which makes this endeavor easy. I then took out a hunk and fried it up and tasted it to possibly adjust for taste and salt content. It was perfect. I then added the cure and phosphate and finished the mixing adding a little crushed ice to keep temp down below 40 degrees.
I prepared my high barrier casings which are huge. They are 4 3/4 inches in diameter and will hold 8 lbs. I used hog rings to secure. I wanted to make sure they could withstand the pressure of the meat being forced into them and remain airtight when I submerge them in water. I plan on using my Sous-Vide to cook these monsters. I am using my polyscience Sous-Vide app to calculate time. I am going to cook them at 161 degrees for 5:53 minutes which will bring the internal temp up to 155 F.
I used my Sausage stuffer which holds 15 lbs of meat to stuff these monster salamis. After I stuffed my Salamis I let them rest in a refrigerator for 24 hours to cure.
Lets recap. Cut meat up, partially freeze and grind. Add spices and mix, stuff into prepared casings and hold for 24 hours. Sous-Vide until an internal temp of 155 F is reached. Submerge Salami in huge ice bath until temp falls rapidly to 38 degrees. Getting temp below 40 quickly takes meat out of the danger zone.