Filetto Salami

Recipes for all sausages

Filetto Salami

Postby NCPaul » Tue Jan 01, 2019 5:28 pm

On the English section of the Polish Sausage making forum one of the moderators, bobk, had the idea of combining redzed's orange lonzina into a layer of redzed's orange-fennel salami to form a filetto salami. Since moderators of sausage making forums are known for their very good ideas, I gave this a try.

The two recipes are here:

http://wedlinydomowe.pl/en/viewtopic.php?t=6593

http://wedlinydomowe.pl/en/viewtopic.php?t=7666

I had 1 and ½ of pork tenderloins to nwork with; like this they measured about 1 foot long. Maybe an 1.5 inches in diameter. I cured the tender loin with just salt and cure #2 for five days.

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Then I put it in with an orange and some garlic for another couple of days.
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I made a rectangle of about 1200 g orange and fennel salami on a plated hog casing.
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Rolled it up.
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Netted and currently finishing the fermentation stage.
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The fermentation (I used F-LC) dropped the pH to 5.0 at 39 hrs. I dried the salami for 3 months to a weight loss of 36.4 %. Stripped of netting and casing
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Sliced (I was pleased that the outer ring of salami had good adhesion to the filet)
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The taste is terrific, the orange is faint from using dried orange peel.
Fashionably late will be stylishly hungry.
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Re: Filetto Salami

Postby wheels » Tue Jan 01, 2019 5:55 pm

Diabolical...

...as in diabolically good. That said, I'm probably the only person who's not that keen on and orange/pork combo.

Phil
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Re: Filetto Salami

Postby DanMcG » Wed Jan 02, 2019 10:34 am

That looks crazy good Paul.
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