Finally Did It (First Salami)

[indaswamp]

I should start a thread on how to properly feed a pig for excellent salumi fat......

 

[indaswamp]

If it make you feel better.....I've had 7 salami failures since I started 4 years ago due to bad fat......it happens, but not as often as it use to now that I have a good supplier.

 

[mr_whipple]

If it make you feel better.....I've had 7 salami failures since I started 4 years ago due to bad fat......it happens, but not as often as it use to now that I have a good supplier.

I feel like crap about it as it was my first.., but I think I may have found a source of both back fat and fresh jowls so my guanciale may still be a reality also, but won't know til Saturday. Either way, the beat goes on.

 

[BGKYSmoker]

It looks good but yes I have had some flops also.

Speaking of fat.

My sister is bringing me 10 pounds of nice hard white backfat from TX next week...YAY

 

[Hockeydudde]

I've often thought about buying pigs, feeding through the winter and butchering. @indaswamp , I'll place my vote for the "how to feed a pig" thread. If you know, it would also be nice to know how long it takes to impact. Can I buy a pig, feed for a month and be good, it do I have to buy piglets.

 

[MeatCharter]

I was looking into making this same salami for my first.

Is there a reason to use the fibrous protein lined casings here instead of a collagen casing? Does one of those casings make more sense for other salamis? Just trying to buy one.