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A rare tallent to see these days, these tasty morsals of flavoured dried meat is a delicous delight from the kitchens of
tjfoxxxx
This is a very simple recipe for salumi (not salami) that produces a very tasty result. If wild boar cannot be obtained, regular pork can be used.
Ingredients:
One tenderloin (Mine was 660 grams)
Kosher Salt (6% of the weight of the meat (40 grams in this case))
Juniper Berries (20 grams + 10 grams)
Bay Leaves (2 grams + 2 grams)
Pepercorns, toasted and cracked (20 grams)
To cure: Wash the tenderloin in clear water, pat dry. Chop 20 grams juniper berries (I used fresh harvested), crush 2 grams bay leaves, and add those, along with the peppercorns with the salt. Rub into the tenderloin. Place the salt mixture, along with the tenderloin into a ziplock bag. Refrigerate 24-48 hours (the longer you let it cure, the saltier the end product will be--I use 36 hours).
To dry: Rinse the salt mixture off, crush the remaining bay leaves, chop the remaining juniper berries. Wrap the tenderloin along with the new bay leaves and juniper berries in cheesecloth. Weigh and record. Hang in a cool place (60-65F/16-18C -- 50-70% humidity) for at least a week, until 30% of the mass of the tenderloin evaporates.
Store in the refrigerator.
Slice very thinly, to the point of translucency. Serve with cheese and crackers, with various other cured meats; on its own; or add to various recipes.
The end product has a slightly spicy flavor, with undertones of gin. It is similar to prosciutto.
Note: This is technically a raw product. The curing process retards bacterial growth, and people have been eating meat prepared in such a manner for at least several hundred years. However, because this is a pork product that has not been heated, there is a very slight risk of trichinosis--especially with wild game. If this is a concern for you, either use this as an addition to recipes that are cooked, or do not make this.
Additional note: Because of the small size of a tenderloin, mold probably won't develop. If it does, small spots of flat white mold are not only harmless, but beneficial. Green fuzzy mold isn't so nice, but can be wiped off with a cloth soaked in vinegar. Black mold, or anything slimy can be dangerous. I've never had anything but the hard, white Penicillium mold develop.
For info from Wiki: Salumi - Italian Dried Meats: http://en.wikipedia.org/wiki/Salumi
A rare tallent to see these days, these tasty morsals of flavoured dried meat is a delicous delight from the kitchens of
tjfoxxxx******************************This is a very simple recipe for salumi (not salami) that produces a very tasty result. If wild boar cannot be obtained, regular pork can be used.
Ingredients:
One tenderloin (Mine was 660 grams)
Kosher Salt (6% of the weight of the meat (40 grams in this case))
Juniper Berries (20 grams + 10 grams)
Bay Leaves (2 grams + 2 grams)
Pepercorns, toasted and cracked (20 grams)
To cure: Wash the tenderloin in clear water, pat dry. Chop 20 grams juniper berries (I used fresh harvested), crush 2 grams bay leaves, and add those, along with the peppercorns with the salt. Rub into the tenderloin. Place the salt mixture, along with the tenderloin into a ziplock bag. Refrigerate 24-48 hours (the longer you let it cure, the saltier the end product will be--I use 36 hours).
To dry: Rinse the salt mixture off, crush the remaining bay leaves, chop the remaining juniper berries. Wrap the tenderloin along with the new bay leaves and juniper berries in cheesecloth. Weigh and record. Hang in a cool place (60-65F/16-18C -- 50-70% humidity) for at least a week, until 30% of the mass of the tenderloin evaporates.
Store in the refrigerator.
Slice very thinly, to the point of translucency. Serve with cheese and crackers, with various other cured meats; on its own; or add to various recipes.
The end product has a slightly spicy flavor, with undertones of gin. It is similar to prosciutto.
Note: This is technically a raw product. The curing process retards bacterial growth, and people have been eating meat prepared in such a manner for at least several hundred years. However, because this is a pork product that has not been heated, there is a very slight risk of trichinosis--especially with wild game. If this is a concern for you, either use this as an addition to recipes that are cooked, or do not make this.
Additional note: Because of the small size of a tenderloin, mold probably won't develop. If it does, small spots of flat white mold are not only harmless, but beneficial. Green fuzzy mold isn't so nice, but can be wiped off with a cloth soaked in vinegar. Black mold, or anything slimy can be dangerous. I've never had anything but the hard, white Penicillium mold develop.
******************************For info from Wiki: Salumi - Italian Dried Meats: http://en.wikipedia.org/wiki/Salumi
Category All / Tutorials
Species Unspecified / Any
Size 971 x 865px
File Size 66.8 kB
I forgot to add a note on mold:
Because of the small size of a tenderloin, mold probably won't develop. If it does, small spots of flat white mold are not only harmless, but beneficial. Green fuzzy mold isn't so nice, but can be wiped off with a cloth soaked in vinegar. Black mold, or anything slimy can be dangerous. I've never had anything but the hard, white Penicillium mold develop.
Because of the small size of a tenderloin, mold probably won't develop. If it does, small spots of flat white mold are not only harmless, but beneficial. Green fuzzy mold isn't so nice, but can be wiped off with a cloth soaked in vinegar. Black mold, or anything slimy can be dangerous. I've never had anything but the hard, white Penicillium mold develop.
Okay, I've updated the submission. Tell me in what location do you hang your drying meats. I'm headed into summer and was trying to think of an area in my house that might maintain the 16-18C -- 50-70% humidity. Summer in Adelaide, South Australia gets kind of hot and the refrigerators get too cold.
During the fall and spring, I hang it in my storage shed. During the winter, I use an unheated but attached garage. I haven't made any during the summer, because of the high temperatures, but I have been told that a refrigerator will work--if you keep it on the warmest setting, which means that you probably can't keep other food in there. My sister and brother in-law brew beer and use that when they make lagers (which ferment in colder temperatures, so that should work).
If you have a root cellar, that would be just about perfect.
If you have a root cellar, that would be just about perfect.
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