{"id":38,"date":"2009-06-28T17:54:58","date_gmt":"2009-06-29T00:54:58","guid":{"rendered":"http:\/\/www.the-big-boss.com\/wp\/?p=38"},"modified":"2009-06-30T08:43:05","modified_gmt":"2009-06-30T15:43:05","slug":"quattrofoil-salami","status":"publish","type":"post","link":"http:\/\/www.the-big-boss.com\/wp\/quattrofoil-salami\/","title":{"rendered":"Quattrofoil Salami"},"content":{"rendered":"

I’ve been wanting to make a fermented sausage product for years, and have never gotten off my but to do it before now.\u00a0 I mean, Salami just rocks, why wouldn’t I want to make some?<\/p>\n

I call this guy Quattrofoil because that’s the heraldic term for a four lobed shape, and I tied four links together to make a larger chub.<\/p>\n

four sheets<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredient<\/td>\nQuantity<\/td>\n<\/td>\n<\/tr>\n
Boston Butt<\/td>\n8.4Kg<\/td>\n<\/td>\n<\/tr>\n
Kosher Salt<\/td>\n77.4g<\/td>\nThis was a rookie mistake. I was looking at the wrong column in my spreadsheet of adjusted numbers. There should have been twice the amount. Consider this a “Low Sodium” salami \ud83d\ude42 The only concern is that the missing salt will adversely affect the curing process, most likely in a grayer colour than desired.<\/td>\n<\/tr>\n
Corn Sugar<\/td>\n40.5g<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Chili Pepper seeds (pepper flakes)<\/td>\n20.4g<\/td>\nAnother instance where I was looking at the wrong column. This should be OK as we did fry some up and taste, and the heat level was appropriate for what we wanted anyways, and with a fermented sausage, I don’t think that the capsaicin was contributing significantly to anti-spoilage.<\/td>\n<\/tr>\n
Prague #2<\/td>\n22g<\/td>\n90% salt, 5.67% Sodium Nitrite, 3.63% Sodium Nitrate, .7% Silicon dioxide<\/td>\n<\/tr>\n
White Pepper<\/td>\n7g<\/td>\nTwice the pepper of other recipes. The increased piperine content should help as a preservative and antioxidant<\/td>\n<\/tr>\n
Black Peppercorns<\/td>\n12.3g<\/td>\n<\/tr>\n
Anise Seed<\/td>\n4.25g<\/td>\n<\/td>\n<\/tr>\n
Fennel seed<\/td>\n4.25g<\/td>\n<\/td>\n<\/tr>\n
Ascorbic Acid<\/td>\n4.9g<\/td>\n<\/td>\n<\/tr>\n
Cabernet Sauvignon<\/td>\n50ml<\/td>\nThe 3 different wines were because they were the dregs of what I already had opened.<\/td>\n<\/tr>\n
Sangiovese<\/td>\n75ml<\/td>\n<\/tr>\n
Tempranillo<\/td>\n350ml<\/td>\n<\/tr>\n
Fresh ground garlic<\/td>\n6Tbsp<\/td>\nThe change of measurements to Imperial is because this was an afterthought \ud83d\ude42<\/td>\n<\/tr>\n
Bactoferm\u2122 T-SPX<\/td>\n12.5g<\/td>\nPediococcus pentosaceus and Staphylococcus xylosus<\/td>\n<\/tr>\n
Bactoferm\u2122 M-EK-4<\/td>\n30g<\/td>\nPenicillium nalgiovense<\/td>\n<\/tr>\n
Water<\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

I started fermentation at 90\u00b0f for several hours before lowering it to the recommended 75. Here are some photos of the progress:
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