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by **atcnick** » Wed Oct 10, 2012 4:44 am

First time. It was a good experience. I learned a few things. First time using beef middles too. Used leg meat for lean and backfat. Here's a few pics.

I saved a few bucks by using a scrap piece of 3" pvc pipe for the netting.

by **Rob12** » Wed Oct 10, 2012 9:12 am

This looks really good (both the salami and the set up for curing it). How long do you have it hang it for?

by **manfran** » Wed Oct 10, 2012 12:04 pm

That looks great. Can't wait to see the final result. Are you using a mould/mold culture?

I'm hoping to make some like that myself (I'm gonna give len poli's Milanese Salami recipe a go). I'm expecting a 3-4 week drying period, what do you reckon?

by **atcnick** » Wed Oct 10, 2012 12:54 pm

Rob12 wrote:This looks really good (both the salami and the set up for curing it). How long do you have it hang it for?

The recipe calls for a month. But I suspect it may be longer.

manfran
Posted: Wed Oct 10, 2012 6:04 am Post subject:
That looks great. Can't wait to see the final result. Are you using a mould/mold culture?

I'm hoping to make some like that myself (I'm gonna give len poli's Milanese Salami recipe a go). I'm expecting a 3-4 week drying period, what do you reckon?

I'll be applying mold 600 this morning.

by **atcnick** » Thu Oct 11, 2012 10:57 pm

So it's been a little over 2 days now that they've been in the fermentation chamber. I can tell the meat is getting firmer. What should I be smelling at this point? I smell something, neither bad nor good. Hard to describe. Maybe a sour like smell.

I'm using tspx at 68*F

by **DanMcG** » Fri Oct 12, 2012 6:16 am

looks like you're off to a great start nick.

by **atcnick** » Sun Oct 14, 2012 11:53 pm

Day 5. Getting mold

by **atcnick** » Wed Oct 17, 2012 5:45 pm

Day 8. Nice mold coverage.

by **wheels** » Wed Oct 17, 2012 7:18 pm

They look really good .

Phil

by **Wunderdave** » Wed Oct 17, 2012 8:50 pm

Off to a rockin' start! hope they work out for you!

by **atcnick** » Mon Oct 22, 2012 3:17 am

Day 12 and averaging 15% weight loss.

by **atcnick** » Sun Nov 04, 2012 4:46 pm

Day 26. Weight loss at 24-27%

by **atcnick** » Wed Nov 21, 2012 1:57 pm

Day 43. 30-34% weight loss. Still not ready, I'll give it another week or two.

by **Wunderdave** » Wed Nov 21, 2012 6:30 pm

Looks good nick. Some minor unevenness but no blatant case hardening. I usually find that 30-35% is not firm enough for my tastes with salami.

by **atcnick** » Wed Nov 21, 2012 6:51 pm

Wunderdave wrote:Looks good nick. Some minor unevenness but no blatant case hardening. I usually find that 30-35% is not firm enough for my tastes with salami.

I'm glad to hear that, what % do you look for?

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First time making fermented sausage - Salami Finocchiona

First time making fermented sausage - Salami Finocchiona

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