The Process
Producing premium artisan meats involves the many detailed process such as drying and curing. The traditional methods Fumé follows requires careful attention, time, proper handling, and a commitment to achieving excellence. Join us as we reveal the path we take to provide high-quality products for your business needs.
Selecting the Meat: We begin by choosing high-quality meats sourced from reputable suppliers. Popular choices include pork, beef, poultry, lamb and seafood.
Preparation: Trimming and butchering the meat of any excess fat, sinew, or connective tissue.
Salting: Apply a generous amount of high-quality, specially curated salt blend (crafted in house), to the meat’s surface.
Resting: Next, placing the cured meat in a curing chamber set at a specific temperature and humidity. Our curing process can take anywhere from several days to a few months, depending on the size and type of product being produced
Rinsing and Drying: After the curing period, we rinse the meat thoroughly to remove excess salt. The meat is rested in a well-ventilated area to help improve the drying process.
Monitoring: Regular checks during the whole process, ensuring quality, while also adjusting the temperature and humidity as needed.
Testing for Readiness: The meat is ready when it has lost the appropriate amount of moisture, resulting in a firm texture and concentrated flavor.
Meat Selection: Choosing fresh, high-quality meat with good fat content. We use a 70% real meat and 30% fat mixture.
Grinding: Coarsely grind the meat to the desired consistency. We grind the meat in a temperature controlled environment to prevent bacteria growth.
Seasoning: Adding a blend of natural spices, herbs, and seasonings to the ground meat. The combination of flavors is adjusted to create unique sausages.
Casing: We use natural casings made from animal intestines and food-safe collagen casing.
Linking: Twist and link the sausages to the desired size, we can do custom sizing per request.
Resting: Let the sausages rest in a cool, dry place to allow the flavors to meld and the casing to tighten.
1. Preparing the Salmon
We start with fresh whole salmon only, and butcher in-house. This provides us with the opportunity to check for the quality of the salmon.
2. Brining
We then brine the salmon in a brine mixture with two types of salt for texture and taste.
3. Curing
After refrigeration and curing for about 24-48 hours depending on the thickness of the salmon, we will rinse it thoroughly under cold running water to remove excess salt and dry.
4. Smoking the Salmon:
We cold-smoke the salmon using our preferred choice of wood to acquire Fumé’s signature smoked salmon taste.
5. Packaging
Once the salmon is smoked, we will pack it accordingly to client’s request with food-grade vacuum sealed plastic, we offer whole and sliced smoked salmon.
Care and Quality for Artisan Meats:
Fumé, a meat processing factory.
Producing artisan and quality meats, does not start during production, it starts from sourcing the supply chain. We choose reputable suppliers who comply with regulatory bodies in Indonesia. We pay close attention to detail to every step of the process, starting with the quality of the raw products we receive from our suppliers. We believe small details can significantly impact the quality of Fumé products. We strive for consistency in flavor, texture and appearance.
We comply with BPOM standards of sanitization and maintain a clean and hygienic workspace to prevent contamination and ensure the safety of the final product. Properly controlling the production environment is also a key aspect of Fumé to achieve consistent results and prevent spoilage.
In a market filled with heavily processed products, with ingredients and chemicals that are hard to trace back, we aim to introduce and educate clients about the traditional methods used in creating artisan meats. We also aim to help them appreciate the care and quality that goes into each product, in order to better serve their customers.