I can't wait...

[kil2k]

We might not all post to tell you, but we're following with interest.

Phil

+1

[NCPaul]

60 mm 15.5 - 17.2 % weight loss 15 days
72 mm 10.7 - 13.9 % weight loss 14 days

47 F / 82 % RH



After wiping down with vinegar.

[johngaltsmotor]

Looking good Paul
I need to take another weight (been busy putting new laminate flooring in the house). The Hard is getting closer but the others still seem really soft for 20-25% loss. Hopefully I'm just impatient and they didn't case harden so much that they're a lost cause.

[johngaltsmotor]

Well the Hard salami is getting there (I'm actually having some lentil salad for lunch as I type this with chunks of the hard). I've taken weights on everything but haven't opened up the Excel sheet to figure the weight loss %. I know that the rest of them still have more to lose based on their firmness. Technically they may be done but not to my liking.
Does anybody subtract the weight of the water added when they figure out the % weight loss? i.e. if I add 2oz of water to dissolve the culture do you subtract that pure water before deciding what your final weight should be? I'm trying to figure out how I'm approaching the target weight and still being so soft. All I can figure is that the pork butts were "injected with a solution to enhance flavor" and this extra water has thrown the calculations off.

[wheels]

I've never subtracted the water.

But, I have had trouble with a piece of supermarket beef that wouldn't dry whatever I did. Like you, I assumed that it had been bulked out with a water/phosphate mix of some sort.

IIRC, I turned it into a (sort of) pastrami!

Phil

[NCPaul]

60 mm at 30.8 - 31.8 % weight loss 35 days
72 mm at 20.2 - 26.5 % weight loss 34 days

I'd like to get to about 40 %; on track for Christmas.

[johngaltsmotor]

I'm avoiding checking my Lucchese and Genoa. Both feel too squishy for being 35%+ loss. I'm afraid there are big air pockets inside from reducing the humidity too fast. But with a moderately successful attempt at making fresh mozzarella last night I might have to see if I have some homemade salami worthy of tasting with it.

[NCPaul]

Slowing down. 50 F / 80 % RH
60 mm at 33.8 - 35.4 % weight loss 45 days
72 mm at 29.7 - 31.4 % weight loss 44 days chorizo Soria
72 mm at 22.6 - 24.3 % weight loss 44 days Tuscan salami

Three observations, the synthetic casings are pulling away from the salamis despite being protein lined. This may be from me wiping them down with vinegar early in the process. Second, the fridge has gained in salami funk smell; it makes me want some bread, cheese and a knife. Third, the Tuscan salami has a finer texture than the Soria and the drying is measurably slower (you'll see this when it is ready).

[johngaltsmotor]

Well I'm about 60 days in and my Lucchese have lost 38 and 40% but are still squishy (but getting closer). The hard are at 45% loss and likely about as good as they'll get (a little case hardening and a little soft in the middle but overall pretty nice). The Genoa has only lost 29% so for some reason it's taking longer.
I'm afraid the squishiness will all turn out to be air pockets and funkiness. Even at the end of the hard salami there were some air pockets that developed because of the fast drying. I wouldn't mind except the fat in those areas seemed to get rancid so I had to cut a few inches further in to get to good stuff.
My protein lined seem to have stuck well. And the mold culture really took hold. With my slight mistake in humidity control they won't be stellar, but good enough to not discourage me from trying again. With making so much fresh sausage I should just take a fistful and toss in some culture and cure 2 and see what I end up with. Convert some good Polish white sausage into a salami...

[NCPaul]

50 F / 70 % RH
Chorizo Asturiano 37.5 % weight loss 54 days
Finocchietto 39.7 % weight loss 54 days
72 mm at 34 - 35.4 % weight loss 53 days chorizo Soria
72 mm at 25.4 - 27.4 % weight loss 53 days Tuscan salami

I sliced the Chorizo and the Finocchietto





I'm very happy with both. My original plan was to use them on pizza, now I'm not so sure.
The chorizo have a nice balance of heat and the finocchietto is elevated by wild fennel seeds from "Sausage Debauchery".

[wheels]

Lookin' Good!

Phil

[Snags]

Looks delicious

[NCPaul]

I sliced the chorizo Soria today. It was at 37 % moisture loss at 63 days. The recipe was from "Charcutier. Salumiere. Wurstmeister." by Vecchio. It is a mild chorizo (could use more black pepper I think) that uses pork loin in 1/2 " cubes 40 %, back fat in 1/4 " dice 20 % and course ground shoulder 40 % to bind it all. You can see it at an earlier stage up thread; ready to slice:



Face showing:



NCPaul's version of Porktopia:



The Tuscan salami is still dragging along at 28 % weight loss.

[wheels]

That looks truly superb.

Phil

[NCPaul]

Thanks Phil. Last year the chorizo Soria grew black mold and had to be discarded so I was very happy to have this one make it to the finish line.