Salami Calabrese?

[grisell]

Ok, thanks all! I have now stuffed 1½ kilo each of Calabrese and Finocchiona type salami. I'll be back if/when something interesting happens. I will publish the recipes if the salami becomes successful.

Finocchiona in the background (longer links) and Calabrese (shorter links) in the incubation chamber.

[quietwatersfarm]

I'm doing mine this week as well as Hungarian Farmer sausage

Sounds good, is that paprika, garlic and allspice?

[BriCan]

I'm doing mine this week as well as Hungarian Farmer sausage

Sounds good, is that paprika, garlic and allspice?

I am assuming that we are talking about the Hungarian Farmers sausage?

If so – no allspice

This is the one that I use all the time

2/3rd pork 1 1/3rd beef salt, sugar, white pepper, caraway, cardamom, mace, coriander, cayenne, paprika, garlic and cognac.

HTH

[vondugan26]

What are the towels for? are they wet? and used for the humidity?

[vondugan26]

Also,

Andre' your like the King of "no air pockets" even when you dont tie things up (some of your other pics in other posts have shown) - not sure how you do it - all i can say is Bravo ... question on these pics the links on the right hand side - the ones that make a U shape - on the bottom of that U - the link that lies horizontally - is that a big fat air pocket there? or is that fat?

if it is an air pocket do you prick it? or does it just dry naturally and go away at some point ...

[grisell]

What are the towels for? are they wet? and used for the humidity?

The one hanging is wet and used for humidity. The one on the bottom is just to collect all the mold spray (I spray maybe ten times during the first three days) so it doesn't end up on the floor outside. I want the humidity to be as close to 100% as possible during the incubation.

[grisell]

Also,

Andre' your like the King of "no air pockets" even when you dont tie things up (some of your other pics in other posts have shown) - not sure how you do it - all i can say is Bravo ... question on these pics the links on the right hand side - the ones that make a U shape - on the bottom of that U - the link that lies horizontally - is that a big fat air pocket there? or is that fat?

if it is an air pocket do you prick it? or does it just dry naturally and go away at some point ...

Sorry, I forgot about your second question. Yes, I get some air pockets like you see in the picture. After hanging the sausages for a few hours, the air pockets are easier to spot. Then I just prick them with a needle. In due time, the casing will shrink into the cavity. It won't be visible in the final product. Air pockets inside the sausage are a more serious problem since they are invisible. Naturally, that's a more probable issue with larger casings.

[grisell]

So, after four weeks and ~35% weight loss, I decided to try them. Still too soft. Two-three more weeks will make them perfect. The Calabrese will become well-nigh perfect. Hotness is just how I want it. There is a hint of sweetness from the chili and a barely discernible fennel. As for the Finocchiona - also excellent but not as amazing as the Calabrese - dominating but not overwhelming fennel and a strong black pepper. These two may very well be the best salamis I've ever made. Next time (if I can afford it, that is), I will repeat the recipes in beef bung casings, allowing for a longer maturing period.


Calabrese to the left, Finocchiona to the right.

[grisell]

And this is how I made them:


Finocchiona

500 g pork belly, coarsely ground
600 g pork shoulder, coarsely ground
300 g back fat, diced
300 g beef, finely ground

46 g sea salt including cure
1 tsp white pepper, ground
1 tsp black pepper, whole
1 tbsp fennel seeds
1 clove garlic, pressed
1½ tbsp Italian Primitivo red wine
6 g caster sugar
4 g dextrose
appx. ½ g ascorbic acid

Lactic acid fermentation starter (yoghurt)
Beef casings


Calabrese

600 g pork belly, coarsely ground
750 g pork shoulder, coarsely ground
300 g back fat, diced

46 g sea salt including cure

1 tbsp Turkish chili flakes 'Pulbiber'
1 tsp Cayenne pepper
1 tsp fennel
1 tsp white pepper
(The four above finely ground together with the salt)

1 tbsp red wine
1 tbsp Port wine
1 clove garlic, pressed
6 g caster sugar
4 g dextrose
appx ½ g ascorbic acid

Lactic acid fermentation starter (yoghurt)
Beef casings


Both were incubated/sprayed with salami mould culture and fermented at 22 C and near 100% relative humidity for 72 hours. Then dried at 12 C and 85% relative humidity to a weight loss of 35%.

[onewheeler]

I made some of the calabrese to the above recipe a few weeks ago. They're now ready and are excellent! Thanks for posting the recipe.

This was the first time I used a yoghurt starter, it seems to give a much less "tangy" result than the usual LC25 which I've used in the past. Nice!

Martin/

[grisell]

I'm glad you liked them! How long did it take you for them to dry?

[onewheeler]

About a month - I made them beginning of December. They were almost ready after three weeks but there seemed to be a soft section near the bottoms which has now firmed up. About 40% weight loss. They're quite spicy but not too much - I used some home grown and dried chilli coarsely ground up with a pestle and mortar.

Martin/