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  1. Mmmm Meat

    Dry Curing fermentation and pH.

    I never got around to testing the T-SPX. I made a batch of Soppressata last weekend making sure that I had enough Dextrose/Sucrose plus some red wine. This batch went from pH 5.8 to 5.26 in 48 hours of fermentation. As I was recording my ingredients for this batch, it occured to me that I...
  2. Mmmm Meat

    Dry Curing fermentation and pH.

    After reviewing (in my head) the order of events and how they played out, I've decided that I was mistaken about the when I prepared the mold and TSPX (the hazards of getting old). I hydrated the mold 600 the evening prior after watching the 2guys Soppressatta video that evening. I wasn't...
  3. Mmmm Meat

    Dry Curing fermentation and pH.

    Thanks. Hope you had a merry Christmas
  4. Mmmm Meat

    Dry Curing fermentation and pH.

    Hmm, not sure what order to answer those questions. - yes, distilled H2O used for culture. Got that started at about 10:00 PM the night before, which is what 2Guys and a Cooler recommended. - I used powdered sucrose that I'd purchased previously - It's super fine powder. I am absolutely...
  5. Mmmm Meat

    Dry Curing fermentation and pH.

    So after a couple of (covid) years enjoying my last 5 batches of salami, I'd been hoping to get back into dry curing a few more batches. I'd forgotten a bit of the process so I re-read Marianski again and started collecting ingredients. My son killed a Blacktailed Deer (his first) this year (I...
  6. Mmmm Meat

    Happy Thanksgiving

    Just swinging by to say hello. Hope everyone had a great Turkey Day. I'm still up to my throat in cure product that I made last Winter and Spring. The curing chamber has been out of action for six months - now just sitting there waiting to get back into action. I killed a Blacktailed Deer...
  7. Mmmm Meat

    Wild Boar Salsiccia di Calabria Piccante (Hot Calabrian Dried Sausage)

    Just swung by to say hi. Hope everyone had a fantastic Thanksgiving. I like what you're doing here Inda - Living in the South, I figured you would have some access to real wild boar to attempt this one. I've been looking at photos of the Sicilian version for months wishing I had some boar...
  8. Mmmm Meat

    Summer Salami Production - Farmer's, Venison 2 ways and attempt #2 for Curry

    Thanks guys. If you were here, I'd cut one up and we could enjoy it over a cold brew.
  9. Mmmm Meat

    Kinda-colo First taste

    I think it turned out pretty well from the pics. I think idea of raw meat, with an emphasis on "raw" might be clouding your mind and taste buds, much like how my kids didn't like to eat Au Gratin potatoes, even though they loved potatoes and they loved cheese. Once you convince yourself that...
  10. Mmmm Meat

    Summer Salami Production - Farmer's, Venison 2 ways and attempt #2 for Curry

    Onward. July first: Once I got a taste of the Blacktail Backstrap salami, I decided to play with the recipe a bit by cutting down on the venison (I was almost out). In this recipe, I used 594 g of vension backstrap and 949 g of lean pork. For spices, I used the Fuet Salami recipe from the...
  11. Mmmm Meat

    Summer Salami Production - Farmer's, Venison 2 ways and attempt #2 for Curry

    Next up - I had a lot of pork and fat in the freezer - stuff I'd bought on sale and just put away till I had time to do something with it. This next batch, I just wanted to do a basic salami that would allow me to play with the grind on the fat. I found a recipe online for a Farmer's Basic...
  12. Mmmm Meat

    Summer Salami Production - Farmer's, Venison 2 ways and attempt #2 for Curry

    Here's a few of my new babies I made this spring and summer. The first of these I started in early May. I had quite a bit of Blacktail Deer backstrap on hand. It's not my favorite table fare because it is often very high in iron content making it taste like liver. I decided to make a...
  13. Mmmm Meat

    Finocchiona Salami finished up! Comparing two recipes.

    They look great.
  14. Mmmm Meat

    Finocchiona Salami finished up! Comparing two recipes.

    Amazing - that shoulder looks like belly. Tons of fat in that!
  15. Mmmm Meat

    Finocchiona Salami finished up! Comparing two recipes.

    I'll reiterate my approval of your final results. Absolutely beautiful! The last pics I'd guess were possibly over 30% fat. The earlier pics looks like 25% =/- based on what I've made up till now. I've hand diced fatback in the past to the 6 - 7 mm cubes (=/-) and added them at the end of...
  16. Mmmm Meat

    Finocchiona Salami finished up! Comparing two recipes.

    Mmmm - stinky cheese. Love it, but it needs a glass of wine (I'm pretty sure that is just out of the picture). Sp I calculated .225 % salt but from your recipe, there's no way that I can see to calculate fat content. Did you keep track of how much fat you chunked up and added to the mix...
  17. Mmmm Meat

    Finocchiona Salami finished up! Comparing two recipes.

    Very nice. They have the appearance of commercially made salami. What percentages of fat and salt did you use?
  18. Mmmm Meat

    Finocchiona Salami completed

    Thanks for the compliments!
  19. Mmmm Meat

    Finocchiona Salami completed

    For the time being, this is my target for fat appearance. I attribute it to the local salami that was available during my two tours of duty in Sicily. I'm pretty happy with it but I'm sure my preferances will change over time. .
  20. Mmmm Meat

    Finocchiona Salami completed

    Thanks guys. If practice makes perfect, I still need more practice.
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