Saucisson D’Arles With A Twist | French Salami | Gourmet Woodsman

Quality meat and good technique are imperative to producing salami d’Arles because there are no added spices. For my salami d’Arles I infused pork back fat with truffle to create a truly unique eating experience.

Truffle Infused Saucisson D’Arles:
50% pork (picnic ham/lower shoulder)
30% beef
20% truffle infused pork back fat

2.5% salt
0.25% cure #2
0.2% dextrose
0.2% sugar
T-SPX starter culture

welcome to the channel my name’s Greg I’m really excited about the video I have for you today I’m making SAU snd arls which basically is a super simple salami this sausage suay ARS not only did it come out really good but this has a secret ingredient traditional SAU s ARS has no spices so it really relies on the quality of the meat and the manufacturing techniques so manufacturing techniques basically means keeping everything really cold while working on it making sure your cutter blades are sharp so that everything comes out well defined I’m using the birkshire Hampshire cross pig that my friend raised using all local feed little bit of beef in here is organic grass-fed beef from a local Farm the thing that makes this so special makes me so excited about this is that this fat is infused with truffles that’s right truffle infused pork fat from local Oregon truffles let me show you how I Infuse the pork fat and then I’ll get into showing you how I made this salami let’s do this we have here is some Oregon white chuffles my neighbor gave me I’m really excited about these I really wish I could invent smell of vision cuz these smell amazing generally you don’t cook with Truffles and actually you don’t mix them that much with things you more use them to infuse their flavor is how they’re typically used let check out what I have here I’ve cubed up pork fat relatively small cuz uh the more surface area the better it will be for this infusion process so I don’t have a great way of hanging these shuffles in here I put this container paper towel on top just to keep these truffles elevated what I’m doing I’m going to take a fresh paper towel I’m just going to wrap each one of these up in its own towel so they’re not touching each other stuffles have a very very short shelf life take one more paper towel wrap them all up in that one to hold them in place that’ll work my friend suggested poking holes in the Tupperware putting that in the cooler holes for some air but then you put them in a cooler and close the cooler so that’s going to cut off the air so I did some research online and I think as long as I replace this towel a couple times a day at least once every 24 hours I’ve been doing it once every 12 hours I still get a few days out of this Shuffle before it starts to get before it starts to go funny close that I’m going to put this in the refrigerator I’m going to change that paper towel every 12 hours hopefully it’ll get a few days this has been one day this is my second paper towel change and I can tell you I think this pork Fat’s already starting to have a truffle smell so I’m really excited to make a salami out of this pork fat okay into the refrigerator you go truffles don’t last very long especially in this non-air environment but I changed out my paper towel couple times a day for the first three days and for the last day I put it in St my son’s idea thought it would help help it maybe last a little longer draw out some of the moisture not sure but they they feel firm enough to still use and this fat here definitely confused with the Truffle flavor so what I’m going to do going to take some out for the salami I’m making now and I’m going to vacuum seal some of it to use later and I’ll freeze that again and yes you’ll notice there’s three truffles now started with four now there’s three the one of them got a little soft so I pulled that out now my friend who gave me these said that after I’m done infusing what he likes to do is to microplan them into some butter to put on bread or put them in the middle of some Bree cheese so I’m going to microplan these onto some Bree cheese [Music] here oh yeah I don’t even know how much to put on there it seems like maybe a lot yeah that’s kind of a bit like I’m going to put the rest into some [Music] butter I like to mix up some mold 600 otherwise known as penicilium nenus and I like to mix this up the night before I’m going to use it gives it a little time to wake up and it’s just going to take about a/4 teaspoon notice I’m pouring it out I’m not sticking this not sticking my spoon into the mold because I don’t want to contaminate it so when I’m done I just fold it back up to tape it like to try to make sure I get air out then I vacuum seal it and keep it in the freezer then I add about a/4 cup of clean fresh water I have good well water if you’re working off of like a municipal system probably best to use distilled water chlorine will kill this so I’m just going to cover that set it aside it’ll be ready in the morning I’m going to start with some pork I’m using a picnic ham I recommend getting a good quality pork for any kind of salami since you’re going to have a bit of time invested in it and the salami or salumi really concentrates the flavor as it dries so I definitely would recommend getting the best pork you can for any salami but this one in particular is a very basic salami there’s no spice profile just salt a little bit of sugar to feed the starter culture and that’s it so starting with a really quality animal is really important for this I’m going to keep just cutting this into pieces that fit into my grinder and I’ll be back using the picnic ham and this is pretty fatty for a picnic ham that’s why I’m reducing the percentage of a fat I’m using as pure fat and this might be a little fatty for a salami but I really like fat fat flavor going to add about 1/4 teaspoon of my te SPX starter culture about 20 to 30 minutes before I want to use it then I like to just tape that back up little piece of tape holding that down going to put that in a vacuum seal bag and refreeze it I like to use these it’s like a hybrid zip lock bag it’s got that little if you have one of these tools this will suck the air out so it’s it’s pretty reusable and I’m going to add about 1/4 cup of clean water again like the mold if you’re on a wa you’re on a Municipal Water Supply that uses chlorine you’re definitely going to want to get yourself some distilled water for this I’ll just set that aside for 20 to 30 minutes while I grind up some meat got here is my picnic ham already it’s pretty Frozen it’s pretty firm this is a little more fatty than I was realizing this is going to be a fatty salami I don’t mind I like the fat if you’re not that into the fat you might want to find a different hobby I’ve also got a little bit of beef again you want to use quality ingredients for making this cuz it’s so simple this is grass-fed organic beef little bit that I trimmed off of some other projects I did combination of some round using some of the chain from the uh filet I made my beef wellington out of well look at that look at the marbling in that that’s some really nice looking beef and I got my truffle infused pork fat ready to go oh man that smells good like truffles had my grinder parts in the freezer for a little while be starting out with this 10 mm dye [Music] I’m going to switch bowls real quick run my beef and pork through [Music] this and then before I change out my plate going to grind a little bit of beef just for a snack Burger now I’m going to run this back through my 4 and 1 12 mm diey that’s just going to go straight back into the big [Music] bowl this is really all about the texture if you want to grind your fat small do it I like getting these big fat pieces I like getting these really big pieces of fat they’re going to taste like truffle it’s going to be delicious like to take a little bit just ball it up real quick throw that back through that just helps push out the last bit just like [Music] that I’m going to stick this back in the freezer while I cook up that snack burger and wash this grinder if you let this sit gets to be a little difficult to wash San the ARL is a super simple just a pure salami nothing but salt cure number two a little bit of dextrose to feed the starter culture right away dextrose is a simple sugar readily accessible for the starter culture to eat and a little bit of sugar also for the starter culture to eat it’s not as readily accessible but it will consume this sugar as well as it consumes the sugars it will produce lactic acid and that’s what will lower the ph getting the pH below 5.3 is one of the safety hurdles so that’s all I’m using no spices just salt to preserve it and sugar to feed the cultures then I’m using the tspx which is a slow fermenter and a mild acidifier so that won’t even add a whole lot of flavor to it either be a minimal amount of tanginess should let that truffle infused fat really shine through all right my meat is down below 31 it’s 30° that’s plenty cold anything below 35 will work is great 30° is pretty cold which is why I put on these liners underneath my gloves I’m just going to try to even out some of this fat to start I’m just add my salt salt here and the sugars and start getting that a little bit mixed in I’m smelling that truffle already I’m pretty excited about this I’ve used truffle salt before and that comes out really good but I think this freshly infused fat is going to be a whole another level I’m going to go in with my tspx starter culture now I’m just going to mix this until it gets nice and sticky slami is a little different than mixing sausage sausage is much looser salami there’s very little extra liquid added it’s a much stiffer batter it’s a little trickier to mix if you wanted to use a stand mixer that would work this batch is a little too big for my stand [Music] mixer It’s a combination of turning it kneading it squeezing it just getting it to come together [Music] starting to get there but I can still see sort of voids in here see starting to have little strands coming off but you can see there’s like cracks and fisser still sort of in the mix we really want to mix it until there’s no more cracks and Fishers showing in there so that’s really really homogeneous [Music] starting to lift the bowl and get sticky but there’s still a little cracks and Fishers in there think I’m likely to get air pockets in my salami and don’t want [Music] that but I think it’s getting there feeling like squeezed out any of the air pockets definitely lifting my ball sticking in my hand real well honestly it’s starting to want to sort of pull my gloves off you can see starts to look almost fuzzy it’s got little strands that reach out I feel like I’ve gotten rid of any of the uh most of the Fishers and cracks I think this is good enough I’m going to load this into my stuffer start stuffing I’m just going to take handfuls of this and just try to push all the air out I can you do want to work pretty hard to get the air out because it is a bit stiffer of a batter or farce is what they’re actually called just like mixing it it seems like you got to work just a little harder to get that air out than you would with the sausage you can see it’s pretty sticky it’s really kind of pulling my gloves off all right I’m going to get the stuffer set up switch around my camera be right back I’m going to be using these 61 mm protein line fibrous casings bought some pre-tied ones this time got these soaking about half hour before I want to use them just in some cold water there as always lube it up and then I’m just going to feed it on there Bunch couple holes in the end to let any air out then I’m just going to start stuffing you want to get this is really pretty tight really don’t want any air in there and these fibrous casings are pretty rugged they’re pretty durable although I did find out on my very first video you can break them [Music] once it’s full just going to twist it as tight as I can take my string and this is a little tricky take some practice I like to just make an overhand knot and come through a second time and It’s tricky to hold it tight while tying it but like I said with some practice you can get it done so then I do another knot and I fold this over make another knot on top of that and what that does is it creates this little bubble here on the top that little nub and that’s going to keep it from uh it’s going to keep this knot from slipping off and I’m just going to poke some holes in here that’s going to help it dry out help the casing stick a little better I’m going to stuff my other one I’ll bring you back when I’m done with that going to take the little bit that was left in my Hopper it’s going to wrap it up in some plastic stick it on here I’m going to take my mold that I mixed up first thing and I’m just going to brush it on you could spray it on you had a lot of Salamis you could just dip it I suppose I think this is the most efficient way to use the mold and then if I have some left over I’ll probably just spray it into my curing chamber take some plastic wrap just going to cover this up this particular tspx Charter culture should be over 90% humidity and really about 65° should be fine so just leaving it out on the counter on the table here probably going to take about 3 days and we’ll check the pH at that time see you in a few days been 72 hours see I got my mold starting to grow everywhere it’s not touching the plastic or the tray or each other couple little Stripes of it it’ll take off pretty good as soon as I put it into the drying chamber these little balls here I dunked them in some wine and then coated them in cornmeal I made I made just a little more than would fit in my casing so that’s what I did with those and uh let’s check out the pH here see the texture is much firmer almost rubbery it’s got a mildly fermented smell and let’s see what our pH is saying yep 52 well some people say it should be under 5’2 R say under 5 three I’m going to say this is good right at 5’2 I don’t really want to get that acidic that’s why I used the tspx culture that I used I’ll probably coat this one in cornmeal too even though it’s pretty small probably dry real fast we’ll see my next step is going to be to weigh these make some tags and get them in my drying chamber my drying chamber stays about 55° F and about 80% humidity does say 84% now but that’s the sound it makes when it turns on when this turns on this drops down to the low 70s but it averages about 80% humidity this is where I’ve been hanging my truff and Fus sa s arls and I’m quite excited to give these a taste all right well this has been in my drying chamber for four months now four months to the day it’s got a nice coating of penicilium Na ofenis on it this is at 37% weight loss which correlates to about 37% moisture loss I usually let my salamis go to more like 40% but this is just really slowed down to a point where it is barely drying so I think it’s time to cut it open and give it a taste this just cutting the ends off oh wow all right it’s looking pretty damn good to me sometimes these come off pretty well pretty easy other times it helps to soak them but this looks like it’s going to come off real easy oh yeah I am really excited about this one here that is looking awesome to me tiny bit of air hole right there but other than that it looks to be bound really well even color outside inside no real dryy ring or not even no real dry ring there’s just no dry ring which means my chamber is running pretty well pretty consistent good moisture not too dry Let’s uh let’s give it a slice give it a taste M taste the Truffle and the fat it’s not overpowering but it’s the only flavor in here other than the meat and I’m tasting it well if you’ve seen some of my other videos you may have seen me using truffle salt to make truffle salamis and that works really well and usually you know truffle salt is accessible fresh truffles not always accessible and they’re very expensive usually when they are so the Truffle salt is a very good way to make a truffle salami nothing wrong with it definitely gives you the Truffle flavor but this it’s just the uh freshness of the Truffle I don’t know how to explain it I mean the Truffle is only in the fat too so that’s that’s one difference when you use the Truffle salt you know the Truffle gets into everything because this is really only in the uh only in the fat but look we got a really nice find I love these big pieces of fat like I was saying there’s no dry ring it’s the uniform color throughout and it’s interesting the test pieces I made the test piece and the little ones that were coated with cornmeal obviously they dried quite a bit sooner than these they had a real truffle aftertaste but not a lot of Truffle in the front there’s this when you eat it this has a real truffle forward that’s the flavor catch it right away you don’t have to wait for the aftertaste for it oh my God that is just amazing using really good pork from the birkshire Hampshire cross these truffles are local and fresh obviously they have to be fresh because they only stay good for a few days local organic grass-fed beef I mean I’m using the best meat I can get I’m using fresh truffles which I can only imagine how much it would cost if I had dad to buy that but luckily I got friends that watch out for me and I’ll have to give them some of the salami that’s kind of how it works but it’s a great deal I don’t even know how to put this into words I guess if I were to say anything eating this to get to experience this this is unique you can’t buy this in a store maybe you can somewhere but I kind of doubt it I mean this is this is super special okay well this isn’t something I can make every day cuz I can’t get truffles that often it’s a special thing when it happens but I will have to say this truffle Infuse sa s De ARS hands down this is the best salami I’ve ever made and the cool thing is I still have some truffle infused pork fat left I have a video P this method me salami or the traditional salami polish salami traditional method I think is what it’s called it is slow fermented without the addition of a starter culture I think I’m going to use some of this truffle infused fat to make a salami like that with no other flavors but with no starter culture because even though this is very mildly acidified it’s got a little bit more of the Tang than that other one would have and yeah I’m going to try one with just salt and the Stuffle infused fat so that’ll probably be coming up in another what four six months takes a little while to make this stuff but uh this is a freaking awesome salami if you learned anything from this video or just found it entertaining make sure to give it a big old thumbs up you’re still watching this video at this point you should definitely be subscribed to my channel if you aren’t already you’d like a lot of my other content I’m pretty sure if you want to support what I’m doing go ahead and drop me a super thanks I would sure be thankful for that and whatever it is you do make sure to put some love into the food you’re making peace [Applause] [Music]