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Author Topic: Salami and Pepperoni are fermented meats  (Read 12136 times)

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Offline PaleoPhil

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Salami and Pepperoni are fermented meats
« on: September 26, 2009, 10:29:21 pm »
http://en.wikipedia.org/wiki/Salami

I just learned that naturally dried salami and pepperoni are fermented meats. Did anyone else know this? Do they qualify as high meats?
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Offline TylerDurden

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Re: Salami and Pepperoni are fermented meats
« Reply #1 on: September 26, 2009, 11:06:45 pm »
Quote from: PaleoPhil on September 26, 2009, 10:29:21 pm
http://en.wikipedia.org/wiki/Salami

I just learned that naturally dried salami and pepperoni are fermented meats. Did anyone else know this? Do they qualify as high meats?

These are highly dried and processed with salamis having multiple modern preservatives added to them. Plus, they are dry-aged/smoked etc. hardly raw let alone properly aged.
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Offline PaleoPhil

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Re: Salami and Pepperoni are fermented meats
« Reply #2 on: September 27, 2009, 03:05:18 am »
My question was re: the naturally dried ones, not the manfuctured ones with added preservatives. Think old world. Old world, uncured, dry, fermented sausages (salami and pepperoni) are made from meat mixed with salt and spices, and apparently inoculated with bacteria (I assume an even older technique would let existing meat or air bacteria take their course). Other ingredients can be added (such as preservatives, vinegar, etc.), but for my purposes, I'm talking about the simplest, most natural salami here. It seems to me that a salami free of salt (consisting of meat, spices and bacteria) that is simply hanged to dry-ferment would be a high meat. The sources I found said smoking is optional.

http://en.wikipedia.org/wiki/Salami
http://www.freepatentsonline.com/EP0943247.html
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>"When some one eats an Epi paleo Rx template and follows the rules of circadian biology they get plenty of starches when they are available three out of the four seasons." -Jack Kruse, MD
>"I recommend 20 percent of calories from carbs, depending on the size of the person" -Ron Rosedale, MD (in other words, NOT zero carbs) http://preview.tinyurl.com/6ogtan
>Finding a diet you can tolerate is not the same as fixing what's wrong. -Tim Steele
Beware of problems from chronic Very Low Carb

Offline razmatazz

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Re: Salami and Pepperoni are fermented meats
« Reply #3 on: September 27, 2009, 04:08:56 am »
this reminded me of a blog i saved with cured meat recipes:

http://www.honest-food.net/blog1/cured-meat-recipes/

These are traditional recipes using no preservatives and no smoking/high heat, as far as I can see. I wanna try some out one of these days..
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Offline TylerDurden

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Re: Salami and Pepperoni are fermented meats
« Reply #4 on: September 27, 2009, 05:22:20 am »
Even so, dry aging doesn't seem to provide the benefits of wet-aged "high-meat".
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Offline PaleoPhil

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Re: Salami and Pepperoni are fermented meats
« Reply #5 on: September 27, 2009, 09:08:59 am »
Quote from: TylerDurden on September 27, 2009, 05:22:20 am
Even so, dry aging doesn't seem to provide the benefits of wet-aged "high-meat".
Interesting. Any idea why?
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>"When some one eats an Epi paleo Rx template and follows the rules of circadian biology they get plenty of starches when they are available three out of the four seasons." -Jack Kruse, MD
>"I recommend 20 percent of calories from carbs, depending on the size of the person" -Ron Rosedale, MD (in other words, NOT zero carbs) http://preview.tinyurl.com/6ogtan
>Finding a diet you can tolerate is not the same as fixing what's wrong. -Tim Steele
Beware of problems from chronic Very Low Carb

Offline TylerDurden

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Re: Salami and Pepperoni are fermented meats
« Reply #6 on: September 27, 2009, 08:27:38 pm »
Quote from: PaleoPhil on September 27, 2009, 09:08:59 am
Interesting. Any idea why?

I don't know. I'd imagine that perhaps the moisture allows much greater amounts of bacteria to grow  or stimulates bacterial activity further somehow.
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Offline RawZi

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Re: Salami and Pepperoni are fermented meats
« Reply #7 on: October 02, 2009, 02:21:13 pm »
    Pastrami and prosciutto are also supposed to be raw, but if they really were, do you think you'd be seeing it on American supermarket shelves?
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