Finocchiona Salami finished up! Comparing two recipes.

[SCBBQ]

Cheers everyone

 

[Mmmm Meat]

Mmmm - stinky cheese. Love it, but it needs a glass of wine (I'm pretty sure that is just out of the picture).

Sp I calculated .225 % salt but from your recipe, there's no way that I can see to calculate fat content. Did you keep track of how much fat you chunked up and added to the mix (above and beyond the fat in the shoulder)?

 

[SCBBQ]

Yeah I put around 10% fresh(frozen) iberico fatback - which is basically 100% fat. And cubed it.. And then used both tenderloin cuts and shoulder cuts.. grinding with fat.. So I'd guess I'm in the 35% range in total.

Here's a few recent pics.

 

[SCBBQ]

 

[Mmmm Meat]

I'll reiterate my approval of your final results. Absolutely beautiful! The last pics I'd guess were possibly over 30% fat. The earlier pics looks like 25% =/- based on what I've made up till now. I've hand diced fatback in the past to the 6 - 7 mm cubes (=/-) and added them at the end of meat mixing. I'm not sure if I love this method of producing larger chunks of fat in the chub. What do you do to get the results we see here?

I'd do another run of that product to determine if you can reproduce the excellent results. Keep copious notes and share them only with me!
Cheers!

 

[SCBBQ]

Thanks very much!

I do keep a notebook so once I find this session in it - I’ll confirm what I actually did .. whatever it was I hope I can duplicate it ..

Here’s some pics from my photo library ..

 

[Mmmm Meat]

Amazing - that shoulder looks like belly. Tons of fat in that!

 

[SCBBQ]

I think there was pork belly in it too— you are right ..

I’ll check my notes soon.

 

[SCBBQ]

Pulled the final chubs out from the April 4th batch.. These are the smaller 3.5" size.. the balance still is curing and doesn't appear done - by the squeeze test at least. Having to use my old vacuum sealer - my new chamber one's pump went bad and no one has a replacement - waiting on china supposedly.

 

[Gonna Smoke]

The salami looks great, I can almost taste it. By the way, Quintin makes some really nice knives...

 

[Mmmm Meat]

They look great.

 

[forktender]

Holy cow, I bet those taste awesome, nice work.

 

[indaswamp]

I am out of Finocchiona. It is one of my favorites...need to make some more soon.

 

[forktender]

I wish I knew how to make stuff like this, my brain doesn't do well with following directions to a tee.
Now if I saw it made one time I'd have it forever, funny how people learn to do the same thing different ways. I'm more of a visual learner, my reading comprehension absolutely bites!!!