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.
Then I put it in with an orange and some garlic for another couple of days.
I made a rectangle of about 1200 g orange and fennel salami on a plated hog casing.
Rolled it up.
Netted and currently finishing the fermentation stage.
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
Sliced (I was pleased that the outer ring of salami had good adhesion to the filet)
The taste is terrific, the orange is faint from using dried orange peel.