Loukanika Salami
Posted: Tue Nov 01, 2016 11:11 amLoukanika
This is modeled on the excellent recipe from the excellent book Olympia Provisions by Elias Cairo and Meredith Erickson . My own small touches were to switch to garlic powder and to add a bit of lamb. The lamb can just be tasted at this level and I think it is just the right thing. The larger one is still maturing.
Lamb shoulder (fatty) 267 g
Back fat 340 g
Pork shoulder (lean) 1093 g
Salt 39 g
Cure # 2 4.1 g
Dextrose 5 g
Sugar 5 g
Oregano 1.7 g
Cumin 5 g
Coriander 2.5 g
Garlic powder 4 g
Black pepper 4 g
Fresh orange zest 15 g
Bactoferm F-LC 0.4 g
Ground once through course plate, mixed with seasonings and stuffed into 40 mm hog casing and 72 mm synthetic.
pH = 5.4 at 20 hrs.
pH = 4.80 at 44 hrs.
72 mm 40 mm
9/12 1258 g 446 g
9/19 1170 g 7 % 380 g 14.8 % 46F/89 %
9/27 1050 g 16.5 % 320 g 28.3 %
10/2 1017 g. 306 g
10/9. 975 g. 22.5 % 289 g. 35.2 %
10/23. 912 g. 27.5 % 270 g. 39.5 %. 45F/66 %
10/30. 886 g 29.6 % 262 g. 41.3 %. 46F/64 %
This is modeled on the excellent recipe from the excellent book Olympia Provisions by Elias Cairo and Meredith Erickson . My own small touches were to switch to garlic powder and to add a bit of lamb. The lamb can just be tasted at this level and I think it is just the right thing. The larger one is still maturing.
Lamb shoulder (fatty) 267 g
Back fat 340 g
Pork shoulder (lean) 1093 g
Salt 39 g
Cure # 2 4.1 g
Dextrose 5 g
Sugar 5 g
Oregano 1.7 g
Cumin 5 g
Coriander 2.5 g
Garlic powder 4 g
Black pepper 4 g
Fresh orange zest 15 g
Bactoferm F-LC 0.4 g
Ground once through course plate, mixed with seasonings and stuffed into 40 mm hog casing and 72 mm synthetic.
pH = 5.4 at 20 hrs.
pH = 4.80 at 44 hrs.
72 mm 40 mm
9/12 1258 g 446 g
9/19 1170 g 7 % 380 g 14.8 % 46F/89 %
9/27 1050 g 16.5 % 320 g 28.3 %
10/2 1017 g. 306 g
10/9. 975 g. 22.5 % 289 g. 35.2 %
10/23. 912 g. 27.5 % 270 g. 39.5 %. 45F/66 %
10/30. 886 g 29.6 % 262 g. 41.3 %. 46F/64 %
