Next Up: UMAi Finocchiona

[BGKYSmoker]

Getting some pork cut up, de skinned and fatted for some UMAi Finocchiona. Started with a 4.97 lb shoulder.

After trim i ended up with 3.02lb cubes. Need to go get more pork from freezer for an even 5lb batch. I dont like all the slimy tendons and fat membranes.

 

[chopsaw]

Nice trim job . Poli recipe ?

 

[uncle eddie]

Watching this thread and I do really appreciate the use of sharp knifes. Like!

 

[SmokinAl]

Just made that in my new chamber!
It's the best thing I've made so far!
Flavor was off the charts!
I'm sure yours will be better!!
Al

 

[BGKYSmoker]

Just made that in my new chamber!
It's the best thing I've made so far!
Flavor was off the charts!
I'm sure yours will be better!!
Al

Al

Yours looked really good and i bet taste just as good.
I need to find a small fridge i like for another build, thats all i need as i got everything else.
(And the room to put it)

 

[BGKYSmoker]

Most of the mix to put on the pork cubes. Will not add the cure #2, back fat, wine or Bacto b-lc-007 until stuffing time.

Got the pork cubed yesterday. Added the salt, white & black pepper, crushed fennel, dextrose & garlic powder to the cubes. Mix good by hand and fridge overnight (i normally dont do this way) but hey try sumpn new.

Got the back fat diced up.

Will fold in the cure, fat, wine and B-LC-007 today after grinding the cubes then stuff into 50mm umaI.

 

[BGKYSmoker]

Finocchiona.
These pics were done yesterday
Cure 2, wine and B-LC-007 Set aside and fold in the grind.

007 Add last and hand mix.

Grinding, folding in the cure, fat, wine and B-LC-007.

Stuffed into 50mm UMAi and now hanging to ferment.

 

[BGKYSmoker]

Good color change over night, fermenting great.

 

[BGKYSmoker]

Done fermenting.

Fridge time now

 

[BGKYSmoker]

The Finocchiona is ready for EQ.

Got some white mold but going EQ anyways.