Page 1 of 1

Filetto Salami

PostPosted: Tue Jan 01, 2019 5:28 pm
by NCPaul
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.

Image
Then I put it in with an orange and some garlic for another couple of days.
Image
I made a rectangle of about 1200 g orange and fennel salami on a plated hog casing.
Image
Rolled it up.
Image
Netted and currently finishing the fermentation stage.
Image

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
Image

Sliced (I was pleased that the outer ring of salami had good adhesion to the filet)
Image

Image

The taste is terrific, the orange is faint from using dried orange peel.

Re: Filetto Salami

PostPosted: Tue Jan 01, 2019 5:55 pm
by wheels
Diabolical...

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

Phil

Re: Filetto Salami

PostPosted: Wed Jan 02, 2019 10:34 am
by DanMcG
That looks crazy good Paul.