Mortadella

[Y@t]

This is a mortadella made entirely from loin scraps, silver skin and all. It is essentially the recipe out of the Ruhlman book with some adjustments.
It was run through 3/8 first, spices mixed in.
I then ran it through the 1/8 3 times. On the second run I added the milk powder and the ice. Kept rotating small batches in and out of the freezer. This is a 12# chub.
The things I changed were adding .05% gelatin, black peppercorns (I would uses white next time because of color bleeding), and kalamata olives. These shots don't show that very well, but it is in there.
James

<a href="http://s1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/?action=view&amp;current=IMG_1876.jpg" target="_blank"><img src="http://i1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/IMG_1876.jpg" border="0" alt="Photobucket"></a>

<a href="http://s1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/?action=view&amp;current=IMG_1877.jpg" target="_blank"><img src="http://i1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/IMG_1877.jpg" border="0" alt="Photobucket"></a>

[salumi512]

That looks great. How's the flavor / texture?

[Y@t]

How's the flavor / texture?

The flavor is pretty reminiscent of typical motadella flavor. I really like the texture on it a lot. Everything ground in nicely. It has a good bite and you can see that it emulsified well.
I cooked it at 170°F and it took a little over 2.5 hours.

[wheels]

It looks great Y@t. I have to say I'm surprised at how well emulsified it is, given that it's only been minced.

It will be of benefit to many members, I am sure, to know this.

Phil

[larry]

That does look good. Hope you have lots of friends or a big family. If I made a twelve pounder, I would die a happy man (after about seven pounds).