www.sausagemaking.org

Have a spare hog bladder? (who doesn't?). Then make a Boccia salame!



http://curedmeats.blogspot.com/2011/03/ ... cchio.html

Looks awesome

thanks, let's hope no air pockets!

I've found the biggest issue with large (and fairly round) salumi is getting an even consistency in the finished product and avoiding a drier outer surface.

Its fine with Nduja etc where you are looking for a softer finish throughout, but what are you looking for with this?

I guess the bladder will slow down the edges from drying too quick though.

Looks fantastic though

QWF, it's just a plain old salame ultimately. I think it'll take months of drying to be ready so the center isn't too soft.
Let's hope that by the time the center is ready, the edges aren't overdry...

My biggest difficulty is avoiding air pockets in the meat when using large casings...