Finocchietto with pictures. I love this Salame

[shannon127]

I made this Finocchietto 4 weeks ago, and it is finally ready. 

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• shannon127
• Jan 24, 2013

I have some work to do on its appearance, but it tastes way better than Columbus brand salame.

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• shannon127
• Jan 24, 2013

I think I will start the mold growth as soon as I stuff it next time.

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• shannon127
• Jan 24, 2013

I will definitely cut the fat a bit smaller next time.

Also will have to take a piece to Chef Jimmy for his expert opinion.

 

[ldrus]

What are the big white chunks?

 

[roller]

If you do not mind please explain your process.

 

[boykjo]

I made this Finocch

Also will have to take a piece to Chef Jimmy for his expert opinion.

What about me.............Looks awesome..................

 

[diggingdogfarm]

Wow!
Looks great!
Last batch I used some fennel pollen, it was real good.


~Martin

 

[moikel]

Thats an old school salami or garage salami as the locals cal it here. Always going to be better than store bought. Looks great.

Our Italian community use a lot of fennel seed & that wild tall growing weed fennel for a few different things. Great free ingredient.

 

[shannon127]

What are the big white chunks?

White chunks are back fat.  My recipe said to make them 3/4 inch.  Most were cut to about 1/2inch cubes.  I think I might grind through a 1/2 plate next batch

 

[shannon127]

If you do not mind please explain your process.

I would love to, as long as I am not liable if some novice takes recipe and mistakenly cultures Ecoli.  :-)

 

[shannon127]

Thanks Joe and Martin, praise from experts like you mean a lot.

 

[BGKYSmoker]

Damn

Looks awesome there Shannon.

I sure do miss dry curing.

 

[shannon127]

Here is my recipe:

Finocchietto
Meats	Gr/Kg	Actual	Ratio
Lean pork	750	800	1067
Back Fat	250	267
Salt	25	26.67	1.07
Crushed Fennel	5	5.33	1.07
Sugar	4	4.27	1.07
Cure #2	2.4	2.56	1.07
Cracked pepper	2.75	2.93	1.07
Dry red wine	27	28.80	1.07
Garlic cloves pressed	2.5	2.67	1.07

Cut lean meat into strips about 1 inch wide by 4-5 inches long.  Add all of the ingredients except for the wine and back fat then mix thoroughly.  Place the back fat over the meat and cover with wax paper   Cover the bowl with plastic wrap.  Refrigerate for 4 days.  Grind the lean meat through a 3/8th die and cut the back fat into 3/4" cubes.  Mix together with the red wine and stuff in 38-40 mm hog casing.  Hang is warm moist place for 3 days.  I actually hung it in my basement and my curing cabinet is hanging around 40-45 right now.  Basement was about 68-70 and is fairly damp at 70% humidity.  After this ferment it went into my drying/curing cabinet for 1 week.  After first week I removed from drying cabinet rubbed outside with a piece of brie, placed in a large ziplock bag 1/2 closed on a basement window sill.  Temperature was mostly around 50-60 degrees.  Did not get any condensation inside of the bag.  Mold began to form on the 2nd day and have grown fuller every day. 

 

[fpnmf]

Awesome!!!!

   Love the chunks of fat...mmmmm!!!!

  Craig

 

[smoking b]

Another fine sausage Shannon - looks very flavorful! 

 

[chef jimmyj]

OH man that looks good! I love Real Salami and do not mind the big chunks of fat at all! Thanks Buddy looking forward to eatin' some of that!...JJ

 

[DanMcG]

That look awesome, thanks for sharing the recipe.

 

[sam3]

Looks really great Shannon. I don't mind the chunks of fat either.

 

[shannon127]

I don't mind the fat chunks either, they are a characteristic of the style. I am going to make the smaller next time for a more even distribution, but still very much visible.

 

[themule69]

it looks great.

 

[roller]

The reason that I ask is it has such a weird shape to it by looking at the pics...bet its good...I cant make it because I do not have a chamber...I been doing Dry Bag meats...

 

[roller]

Awesome!!!!

   Love the chunks of fat...mmmmm!!!!

  Craig

Craig your funny !!!!!