Marcelli wrote:I've been making Luganega di Monza lately for work, (basically pork shoulder, red wine, spices and Parm (acting as the fat)). I have been poaching to 160, followed by an ice bath to cool down to 110, let hang in walk-in to firm up then freezing. I freeze because I work for a private events space and the event size varies greatly from week to week ...so don't know for sure that I'd use them up before they went off in any period of time...so for safety's sake I freeze. As they are already cooked, as needed I defrost and let warm slowly in hot water for service. I'm happy with how they turn out but am curious if the addition of either cure #1 or #2 would allow me to leave them hanging in the walk-in (sits bw 37F and 40F) for an extended period of time. And if so, what's the consensus on that period of time please. And thank you!
Return to Sausage Making Techniques
Users browsing this forum: No registered users and 25 guests