Hiya everyone
I was just wondering if anyone had ever used loin as the lean meat in a salami? I am pretty anal about cleaning pork shoulder for the lean meat - which means I take an eternity cutting out the lean meat, and get quite a bit of waste. I figured using loin might be an option. The only downside I can see is that it is relatively flavorless compared to shoulder or leg.
Not much is curing at the moment, one of my chambers is off, the other just has this bresaola in it: http://www.500px.com/photo/2193078 Hoping to start a big batch of salami and chorizo soon!