New Batch this week

[indaswamp]

Very robust mold growth!

 

[SCBBQ]

 

[SCBBQ]

The ones in the smaller cabinet are drying out a little faster - probably smaller cabinet and a little more air movement - all still appears to be in acceptable range .

 

[indaswamp]

You can rotate product around if necessary to even it out. I'd put newer product in the chamber with faster airflow....or small diameter salamis....

 

[SCBBQ]

Here ya go...the netting stuffer tube I told you about...
https://butchersandpackers.com/plastic-orange-butt-stuffer

I found one on Waltons too that was steel and maybe a little different.

 

[SCBBQ]

You can rotate product around if necessary to even it out. I'd put newer product in the chamber with faster airflow....or small diameter salamis....

Good idea - Logistics is a little hard based on how I rig the hanging of these in front of each other and cabinets are rooms apart but I'm going to consider rotation for sure.

 

[SCBBQ]

Well here’s the first chub from this batch - a small chub - Fennel sausage . Unbelievable success - very happy with the early outcome.

 

[tbern]

Looks amazing!! Nice job!

 

[indaswamp]

Looks good. Some air inclusions, but other than that looks like it dried Ok... Compression netting or trussing will squeeze those air pockets out and give you a tighter bind. What was the pH of the piece when you sliced the chub?

 

[SCBBQ]

my two smaller curing cabinets have higher air movement so these are done in 7 weeks.

I tested the PH in the finish product and it's around 4.96 Interesting that it came up so much and likely explains why it tastes perfect to me and so far, a few friends last night.

 

[cutplug]

Looks delicious! I can see that tang and my mouth is watering a little too much.
Well done Sir.

 

[SCBBQ]

 

[SCBBQ]

Look at the mangalista fat content! Too high but it’s sinfully good stuff .

 

[SCBBQ]

The first pic was regular Berkshire pork

 

[indaswamp]

Look at the mangalista fat content! Too high but it’s sinfully good stuff .

The higher fat content stuff will dry faster because fat has less water than lean. Also, you can use less sugars with higher fat ratios because there is less water in the mix...meaning any lactic acid created has a higher concentration in the lower amount of free water in the mix..... more of those little details you pick up on as you make more and more salami.

If you use a recipe that calls for an 80/20 mix of lean to fat, and you go with 60/40 and don't adjust the sugars down, chances are good you will overshoot your pH target......food for thought.....

 

[tbern]

Does look delicious though!

 

[SCBBQ]

This manganista batch is sinfully good. The taste is perfect to me - cutting it really thin, shaving it almost , then letting it warm up to room temp for 10 min or more - makes the flavor really come out . Trying it too cold isn’t as good.

 

[indaswamp]

Yep....flavors in a salami really wake up at room temperature...just like a red wine....

 

[tbern]

Looks delicious!!

 

[SCBBQ]

Board picture from this weekend, my daughter put it all together. 4 varieties shared, the chorizo, Finnochiona, wild boar salami and the cacciatore ..