So I bought roughly 90# of bone in Pasture Raised Berkshire pork this past Monday for my whole muscle projects with the intention of using the trim for salami.
https://www.smokingmeatforums.com/threads/culatello-2023.323753/
After Salting the whole muscles, I turned my attention to trimming the lean and cubing the fat for salami. I had roughly 13kg. total. For the lean it was a mix of loin, ham leg, shoulder, belly, and Coppa trim; for the fat, I had back, ham leg, belly, throat and cheek (from the pig head I got). I decided on Piemonte Salami and Calabrian Soppressata. Here we go....
Meats and fats selected for the Piemonte Salami, chilled to 30-32*F...
Ground through a 10mm plate...
meat surface smoothed out so you can see what the cross cut will look like in a finished salami (trick I learned from an Italian)....
And here is a good tip
Cajuneric
: I use a clothes pin to hold the twist on the casing tightly for easy two-hand tying. The twist holds the clothes pin against the sheet pan. You can get the knot to hold the salami very firm doing this....
10 Piemonte Salami stuffed....
And hanging in the fermentation can...
Color of the salami after fermenting 31 hours to pH5.26 with SM-194 culture...
Here is the Calabrian meat and fat ground through 8mm plate...
mixed up ready to be stuffed...
Fermenting complete after 52 hours with TSPX to pH 5.3...look at that color!
And pressed flat during fermentation to get the shape set...
https://www.smokingmeatforums.com/threads/culatello-2023.323753/
After Salting the whole muscles, I turned my attention to trimming the lean and cubing the fat for salami. I had roughly 13kg. total. For the lean it was a mix of loin, ham leg, shoulder, belly, and Coppa trim; for the fat, I had back, ham leg, belly, throat and cheek (from the pig head I got). I decided on Piemonte Salami and Calabrian Soppressata. Here we go....
Meats and fats selected for the Piemonte Salami, chilled to 30-32*F...
Ground through a 10mm plate...
meat surface smoothed out so you can see what the cross cut will look like in a finished salami (trick I learned from an Italian)....
And here is a good tip
Cajuneric
: I use a clothes pin to hold the twist on the casing tightly for easy two-hand tying. The twist holds the clothes pin against the sheet pan. You can get the knot to hold the salami very firm doing this....
10 Piemonte Salami stuffed....
And hanging in the fermentation can...
Color of the salami after fermenting 31 hours to pH5.26 with SM-194 culture...
Here is the Calabrian meat and fat ground through 8mm plate...
mixed up ready to be stuffed...
Fermenting complete after 52 hours with TSPX to pH 5.3...look at that color!
And pressed flat during fermentation to get the shape set...
