I can't wait...

Introductions and chatter

Re: I can't wait...

Postby wheels » Mon Feb 01, 2016 12:33 pm

I'd have thought that binding is more to do with myosin development. Packing it tight will be to avoid air pockets. But tight enough to smear the fat, now that's tight! Natural casings let you know when it's too tight by depositing your salami mix all over the floor!

Phil
User avatar
wheels
Global Moderator
 
Posts: 12177
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: I can't wait...

Postby johngaltsmotor » Mon Feb 01, 2016 5:04 pm

I tried to get mine as tight as possible this time. Gripping the casing tight on the horn every 3-4 inches and letting it build pressure before moving on. That's one benefit of using artificial casings though ;-)
Whenever I do anything in sheep casings there are always a few pinholes that become gushers before you can slide that section away from the horn.
Pigs are magical creatures.... they turn vegetables into BACON!!
johngaltsmotor
Registered Member
 
Posts: 304
Joined: Tue Aug 28, 2012 7:26 pm
Location: NW Ohio, USA

Re: I can't wait...

Postby johngaltsmotor » Thu Mar 31, 2016 4:43 pm

Thankfully my salami skills are better than my photography. They've taken forever to get firm even though they're now under 50% of starting weight :-( But I'm happy with the definition of fat and lean and the taste continues to improve as the moisture content decreases and the balance of salt and spice comes up. (pepperoni near, fennel salami far)

Image
Pigs are magical creatures.... they turn vegetables into BACON!!
johngaltsmotor
Registered Member
 
Posts: 304
Joined: Tue Aug 28, 2012 7:26 pm
Location: NW Ohio, USA

Re: I can't wait...

Postby NCPaul » Thu Mar 31, 2016 6:20 pm

Beautiful! :D I'm glad you persevered.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2303
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: I can't wait...

Postby NCPaul » Fri Apr 01, 2016 11:11 am

I'm also struck by how much nicer these look compared to the Genoa on the previous page. These look both to have a nice ratio of meat to fat and to have nice color development from the fermentation. Pizza in your future? :D
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2303
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: I can't wait...

Postby johngaltsmotor » Fri Apr 01, 2016 1:45 pm

Thanks Paul. I knew they were safe so this time I was prepared to just let them hang in the drying chamber until rapture if they didn't progress ;-) I got scared that the ends where I tested initially were showing a bit of case hardening so I unplugged the computer fan even though it's on a timer.
I'm not sure about pizza, that almost seems like it would detract from the pepperoni. I'm more thinking of expanding my horizons on some exotic cheeses to sample with them.

And then figure out what to get in the pipeline next. If these took nearly 5 months to get where I want them I have to make sure I don't run out before the next batch is ready...
Pigs are magical creatures.... they turn vegetables into BACON!!
johngaltsmotor
Registered Member
 
Posts: 304
Joined: Tue Aug 28, 2012 7:26 pm
Location: NW Ohio, USA

Re: I can't wait...

Postby wheels » Fri Apr 01, 2016 2:21 pm

They're fantastic. Congratulations. :D :D :D

Phil
User avatar
wheels
Global Moderator
 
Posts: 12177
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: I can't wait...

Postby Shuswap » Sat Apr 02, 2016 1:34 pm

vagreys wrote:I'm really enjoying following this. Thanks!

Me too! Next week I start installing the equipment for my fridge conversion :D
Shuswap
Registered Member
 
Posts: 39
Joined: Tue Aug 20, 2013 6:55 pm
Location: British Columbia, Canada

Previous

Return to Chatter

Who is online

Users browsing this forum: No registered users and 2 guests