Salami Finocchiona

Recipes for all sausages

Salami Finocchiona

Postby NCPaul » Sat Oct 10, 2020 6:13 pm

Based on recipe found in The Greatest Sausage Recipes by Stanley and Adam Marianski.

Lean pork butt 1300 g
Lean ground chuck 400 g
Pork fat back 300 g

Beef was very course ground and pork meat and fat course ground.

Salt 46 g
Cure # 2 5 g
Sugar 4 g
Dextrose 4 g
Finely ground white pepper 4 g
Whole black peppercorns 8 g
Fennel seeds 4 g
Anise seeds 2 g
Garlic powder 4 g
Red wine 50 mL
SafePro F-LC 0.5 g

Stuffed in 40 mm hog casings.

pH = 5.2 (44 hrs.)

9/8 2008 g initial
9/14. 1733 g
9/21 1397 g (30.4 %)
9/30. 1170 g (41.7 %)
10/5. 1068 g (46.8 %)

I hoping this will work on pizza. :D

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Re: Salami Finocchiona

Postby wheels » Sat Oct 10, 2020 6:46 pm

It certainly looks good.
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Re: Salami Finocchiona

Postby Spuddy » Thu Oct 15, 2020 6:21 am

Looks perfect to me.
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Re: Salami Finocchiona

Postby NCPaul » Mon Oct 26, 2020 11:14 am

Here's the pizza test, delish! Need more testing for sure. :D

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Re: Salami Finocchiona

Postby wheels » Mon Oct 26, 2020 9:34 pm

The anise and fennel would go well on a pizza I imagine.

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