More salami

[grisell]

So, here they are after 10 days' drying:



The rate of drying is very high. The largest one has dropped ca 12% in weight already, and the others are at 18-19% weight loss.

However, I don't worry. They seem healthy and there is no problem with case hardening. Air flow is at a minimum so I guess it must be the refrigerator's condenser that is guilty.

[grisell]

The smaller Genovese are ready now. I waited until 40% weight loss as I like them a little firmer. They are outstanding. Perfect balance. Once again, I must recommend this amazing recipe http://www.wedlinydomowe.com/sausage-re ... lami-genoa .

[Massimo Maddaloni]

Hi Andre' they look awsome. I noticed that the links untwisted. How do you manage to keep the meat of each link from stacking together? I am asking because I want to make some venison cacciatori. Thank you.
Regards
Massimo

[wheels]

He didn't tie them off in the first place! Talk about the 'luck of the Swedish', if I'd have done this it wouldn't have worked!

Phil

[grisell]

Hi Andre' they look awsome. I noticed that the links untwisted. How do you manage to keep the meat of each link from stacking together? I am asking because I want to make some venison cacciatori. Thank you.
Regards
Massimo

I just left two inches of the casing between each sausage unstuffed. Never twisted them in the first place.

[grisell]

Thanks, both!

[Darius]

If I don't have beef middles, what else could I use?

[grisell]

Any casings would do, I think. I'm doing an experiment with 72 mm fibrous casings as you can see on the picture earlier posted. I haven't tasted it yet, but it dries nicely. Of course you can use hog or even sheep casings. They will just be ready earlier.

Edit: Don't use artificial casings. Use only natural casings for salami. The artificial are too thin and lead to too fast drying and increase the risk of case hardening.

[Darius]

The only casings I have are some small (~32mm) hog casings. I would think those too small?

[grisell]

No, they will work fine. Just follow the recipe and don't forget the mould culture.

Too small will only mean that they are not authentic and that they dry faster. They will taste almost the same anyway.

[Darius]

Hmmmm... I don't have any mold culture, but the bresaola I hung developed a lovely white mold. I suppose I could scrape some of it and hydrate for a spray... or hope the root cellar will grow the same mold on a salami.

[Darius]

Ack! Forgot I DO have Bactoferm F-LC on order.

[grisell]

Or - as you said - scrape some mould from an existing product. I take mine from an ordinary salami (soaking the skin in water+dextrose and spray). The mould is half the aroma in an Italian salami IMO and should not be excluded.

[grisell]

The smaller of the two Salami Jésus de Lyon is ready for tasting now, after six weeks, having lost 33% of its original weight. It now weighs 1,040 grams (before tasting ).

It is quite spectacular. Very little case hardening (probably due to the thickness and toughness of the beef bung casing. Delicate 'porky' flavour with balanced aroma of wine, garlic and black pepper. I must thank federico from Argentina (who unfortunately hasn't posted for two months) for the suggestion of using a white wine/spice reduction as seasoning.

I will now try to leave it in peace for another month to mature.







(Yes, a few small air pockets, but nothing serious. I hope the rest looks the same)

[Mrs. Northerner]

Very inspiring. It all looks amazing. I can't wait to give it a go, but I've just had to switch off my curing fridge because of an upcoming overseas trip. Roll on my return and the start of my salami adventure!