Tuesday, March 13, 2012

Kimchi Fermented Chorizo Salami

After the recent success of my first salami fermented with live cultures taken from Kimchi, courtesy of the current "King Of Charcuteapalooza" Peter from Cookblog, I thought I'd give it another go and see what kind of mess I can make.

Here's the recipe:

5lbs ground pork -This time I used
2lbs of premade chorizo sausage and
2lbs of premade hot italian sausage and
1lb of ground pork (70:30 ratio )
55 grams kosher salt
10 grams instacure #2 ( long term cure/not "pink salt" )
1/3 cup water
10 grams ground black pepper
10 grams fresh crushed garlic
20 grams cayenne pepper
20 grams pasillo pepper
20 grams hot smoked spanish paprika
20 grams dextrose
4 tablespoons "Kimchi Juice"

Here is another batch of kimchi I worked up just for this salami.  Instead of adding daikon or carrots, I added slivers of jalapeno for a bit of a kick.  This alone is worth the price of admission.

Here are the ingredients ready to be mixed. Italian sausage on left, chorizo on right, ground pork underneath

I couldn't resist adding a pic of the nugget, back on the job helping me ( mostly by just being cute, but she cranked a few out on the stuffer )

Here are the fresh salami's, all ready to hang for 3 weeks or so.

Here they are hanging in the mancave for about 3 weeks until they lose about 60% of their weight ( Amy likes them harder and drier than I do, so that's what she gets )

Here they are, cut and ready to enjoy with a great Oregon Pinot Noir from my friend Vincent at Vincent Wine Company
Great deep "chorizo-ish" flavor and lots of good heat with nice porky taste.

And finally.. here's a shot of my newest boozey concoction: Kumquat/Thyme Liqueur
1 gallon Vodka ( or grain alcohol if you prefer)
4lbs of kumquats, seeds and button ends removed
1.5-2 cups sugar(make simple syrup)
let sit for 3-4 weeks, strain and bottle.



  1. Hello Portlandia,

    Do you think the kimchi juice gives your sausage a heavy tang on the flavor profile? I tend not to enjoy my cured meats on the tangy side and feel reluctant to use the kimchi juice. If you ever get a chance to buy some sun dried bittersweet Spanish paprika do it. Use the bittersweet in place of the pasilla powder, it makes for a more authentic Spanish taste. Hopefully, I will be in Portland soon for the next Portland meat Collective butchery workshop. I love Portland and any excuse to visit there is worth it.

    1. Hello Todd,

      Thank you for your reply. I am going to have to give that kimchi trick a try. Hopefully, the meat collective will have a class sooner than later so I can get back to Portland. I envy the DIY food spirit your town has. The smoked hot, sun dried bittersweet paprika combo is hard to beat in chorizo.

      Cheers, rob fettig

  2. As fantastic as the Kimchi salami looks (devourable!!), I'm really intrigued by your Kumquat Thyme infusion. You're a true culinary whiz Todd and never cease to amaze!!

  3. Hi Anonymous: The kimchi juice turns out to be barely noticeable, and I think if I didn't call it "Kimchi Salami" nobody would notice it either.

    I've often used Smoked spicy spanish paprika and truly love the flavor. Next time you're out, feel free to reach out and say hi ( Who are you by the way? )

    Tamara... Nice seeing you at Seven of Hearts last weekend.. hope we didn't tease your date too much :) I think you should give some of the infusions a try, if I can do them, anyone can :)

  4. Hi! I am glad I have found your blog! Thank you for sharing your recipes and experience. I am trying to get my hands on meat curing, smoking and sausage making. Do you mind sharing where do you go to buy curing salts here in Portland and sausage making supplies like casings, etc.? Thank you!

  5. hi theoleksandr - Welcome!

    you can purchase the curing salts ( #1 and #2 )online or at Portland Restaurant Supply.

    Believe it or not QFC and Fred Myers carry a Morton "curing salt " product that is a mix of kosher salt, sugar, and Pink Salt ( short term cure ).. I've used it for bacon, salmon, and it's worked out fine. Easy way to get started curing.

    all the best.