Fermented Sausage: Salumi
The wine cooler I use as a fermenting and drying chamber. It is no frost which is important since a no frost refrigerator removes moisture from the enclosure every time it defrosts. It has a digital temperature display where the temperature can be set.
This is the culture required for fermenting the sausage. A very small amount is required, 1/4 teaspoon for 5 kgs or 11 pounds of meat.
Here they are after 45 days. About 73% of original weight. I used 3% salt and found the finished product was too salty. I now use 2% salt and the product is just right. I also found I didn't like the product at 40% weight loss. Some salumi I bought at the grocery was much softer so this current batch of spanish chorizo I'll try at 30% loss.
I have made whole muscle lonzini(pork loin), breseola(beef eye of round), and coppa. I cure in the refrigerator for 12 days. Next step is to dry it in the drying chamber.