Hard to believe the last time I made this was almost a year ago! It has become one of my favorites and is usually one of the first to disappear off the board at parties, so I am making a big batch this time around; 11.6Kg.
Class 1 Lean Meat (shoulder, loin, filet, belly) and Pork Fat (belly, back)...
The garlic infused wine to steep overnight...
The salt, cure, and seasoning...
Should end up with about a dozen salamis. Gonna hang them in my old chamber after fermentation with the culatelli. The chamber is set 41-46*F; 80-85%RH for winter phase so this will slow further fermentation to a crawl.
I get started grinding tomorrow....gonna be a rain day (matter of fact it is raining now). So if ya wanna follow along, more pics tomorrow.
Class 1 Lean Meat (shoulder, loin, filet, belly) and Pork Fat (belly, back)...
The garlic infused wine to steep overnight...
The salt, cure, and seasoning...
Should end up with about a dozen salamis. Gonna hang them in my old chamber after fermentation with the culatelli. The chamber is set 41-46*F; 80-85%RH for winter phase so this will slow further fermentation to a crawl.
I get started grinding tomorrow....gonna be a rain day (matter of fact it is raining now). So if ya wanna follow along, more pics tomorrow.