Canada Goose and Wild Boar Genoa with Berkshire back fat...

[indaswamp]

I have been wanting to make a large diameter Genoa to slice for sandwiches. Bought some 4-4.5" beef bungs to use. I thought I had used up all the Canada goose meat I had in the freezers, but I happened to find one last bag, about 2 kg. of meat. Also still had wild boar from last season. It has been quite long enough in the freezer to kill off any Trichinea so I pulled that out too.

The grind...I used an 8mm plate.

I was able to stuff all 11kg. of mince into one beef bung, but I had too much of a banana curve in it to truss straight. Figured I would probably tear it trying so I removed half and used another bung. Much easier to truss. Now I know why the Italians make them 12-14" long. First time trussing a bung, but it is tight and fairly uniform...

Got one 2850g and another 2756g. about 4.25" diameter. Be about 3 months in the chamber to cure. Got 'em fermenting now...

 

[indaswamp]

So...I fermented these salami in my fermentation can @85*F. I used flavor of Italy and that is on the high end of recommended temperature. I did this to warm up the center of the salami quicker for fermentation. I got a pH drop to pH4.87 after 23hrs., so I moved them to the chamber.

Looking back, I should have lowered the temp. down to 75*F after an initial warm up period of 5-6 hours. my final pH would be a little higher... you always get a lower pH drop with a higher temperature with the same amount of sugars used because the bacteria can work faster and more efficiently at higher temps.
This is an American style Genoa so it will still be good....right on the edge of tangy. Checked the pH today and after 52hrs. pH only dropped to 4.84.

I also added 10mL/kg. white wine instead of 5mL; so that likely lowered the pH a little more too.

 

[crazymoon]

IDS, Looks like a pro trussed that bung ! I'm in !

 

[indaswamp]

IDS, Looks like a pro trussed that bung ! I'm in !

Thanks Crazy! I'm getting fairly proficient at trussing salamis now. I feel like I actually know what I'm doing after spending hours watching real pros do it on youtube...

 

[pushok2018]

Oh, man... looks so good and I am so jealous... Still keep one beef bung in my freezer which is two years old now... since my curing chamber went down. I am just waiting when I finish all my wines (very slow, based on my health condition) I keep in my wine cabinet and them convert in into curing chamber. Guess, this going to happen when I retire - less then a year from now.... I missed "dry curing" a lot....

 

[indaswamp]

Oh, man... looks so good and I am so jealous... Still keep one beef bung in my freezer which is two years old now... since my curing chamber went down. I am just waiting when I finish all my wines (very slow, based on my health condition) I keep in my wine cabinet and them convert in into curing chamber. Guess, this going to happen when I retire - less then a year from now.... I missed "dry curing" a lot....

Thanks puskok! sucks your chamber went down...hope you are back to dry curing soon!