Update: The same porky mass went into little jars and was poached, into what I affectionately called "pig jam" and as expected, it did not cure at all. Very mild, would be completely ordinary sliced and fried as breakfast sausage. Once again, proving that it is all in the bacteria, which gives it that lovely sourness. All the same, this is kind of like a country pate. Not quite spreadable, but would be excellent on a sandwich with mustard and a cornichon. OH, next time I throw some liver in! Still, the big cured jar is much more interesting.
Some time last spring I became a bit obsessed with spam. Not actual spam, but making something like it at home. Why, I can't imagine. I don't like it. I suppose I imagined I could make it edible. To my surprise, there were a few very curious discoveries. Namely, you can cure meat without any casings whatsoever. Salami does not need to dry, it just needs bacterial fermentation. Behold, this jar 'o meat. It is just coarsely chopped pork shoulder, salt, sugar, cure, some fennel seeds. I put this in a mason jar, stored at about 55 degrees. And left there for over a month. A kind of wet salami. I know it looks really scary, but very tasty as is (seriously), and really delightful sliced and lightly fried. Not unlike pork roll. I'm still waiting to see what's become of the dozen tiny jars of pig jam I made ages ago now.
12 comments:
It looks like a sausage candle, sitting atop a star (?) plate, as if it was an offering of some sort. If it is anything like pork roll, however, I'm a fan.
Cooked shoulder, right? Could make Hawaiian style musubi from it with the nori obi round it?
Corkela, No, This is raw, cured. And best eaten as such. But just as you might cook salami, I tried it that way too.
Ken
No casings of any sort? So it's safe, assuming everything is properly sterilized?
Hey Jeremy, I wish I could say I sterilize things, but I never do. I want bacteria to live. They're crucial to everything. No bacterial starters in here either.
Was this also under a layer of fat?
No fat, though if I had thought of it, I certainly would have. I guess the jar sealed it fine. Or maybe I was thinking that if I poured over hot fat it would cook it and kill the bacteria. Sure it would.
I am trying a little chorizo for my next experiment in sausage... wondering about letting it dry for a week in the fridge... will that make it toxic???
Deana, That's fine, but you wont get any fermentation in the fridge. If you want a fresh Mexican chorizo, that is. But then you out to just eat it fresh without drying. If you want a dried fermented Spanish chorizo, then no, it wont work at all. I'm going to post the one I made in a day or two.
A recipe would be handy Ken!
this kinda reminds me of Ukrainian 'home sausage', it does have the casing but inside it's just shopped chunks of lovely meat and fat.
i want to make spam too - what an admition on a quiet wed night!
i would take that sausage candle any day. i love the idea you had when making this (and love that you admitted it didn't quite turn out how you wanted). you're making me want to revisit spam (did i just write that?).
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