Pitina Fraulana

[BGKYSmoker]

Well

Dont know yet.

 

[Brokenhandle]

Do you know yet lol?

Ryan

 

[BGKYSmoker]

Going to make Pitina Friulana Salumi.

Starting with 60ml of dry red wine. Dry as I didn't want any extra sweetness.
2 cut garlic cloves and 2 bay leaf infused in the red wine overnight.

Back tomorrow with more pics.

 

[indaswamp]

I'm in...but my guess was going to be salami! HA!

 

[BGKYSmoker]

Got the meats all mixed. (No other items mixed yet until tomorrow)

 

[BGKYSmoker]

Ecocure #2 should be here tomorrow mid morning, if not then will use reg cure 2

The infused wine with the bay leaf and garlic is smelling good.

 

[tbern]

sounding good, watching!

 

[jcam222]

Something I know nothing about! In for the ride

 

[BGKYSmoker]

Here it is boys and girls.

Real time usage.

 

[BGKYSmoker]

Here it is for the mix.

I have exactly 1000g meat and using 10g of the ecocure (lower left)
50ml infused red wine. I crushed the fennel and black peppercorns, 1 tsp ea and 1 tsp ground black pepper. Sea salt is 25g

 

[BGKYSmoker]

Ok here is the dry mix split for 2 applications.

1st mix in.

2nd mix in. After this mix I will add the wine.

Ok
Ecocure what I have noticed.

Yes I do have a slight orange smell, very lit rosemary.
Another thing is the meat did not take on a grayish tint like you can get with regular cure.

The garlic and bay leaf infused wine gave a very nice aroma.

Roll into meatballs, you should get 5 good sz meatballs with 1000g of meat.

NOTE: I am not using any casings, bungs or wraps.
How they did it in Northern Italy

Now the kicker.
Yes Polenta

Roll each meatball in the polenta, coat well. Try not to push the polenta into the meat.
Place on sheet with parchment paper. These will need to be turned everyday for 3 weeks. Do not cover them

Lets see in 3 weeks.

 

[Sven Svensson]

Wait! What is this meatball magic? I’m ready to be amazed and astounded. I’m in for the ride.

What is “all the meats”? Beef, pork, kangaroo? You never know on this site.

 

[indaswamp]

Hope you don't mine Rick...

Wait! What is this meatball magic?

 

[BGKYSmoker]

Hope you don't mine Rick...

No problemo.

 

[BGKYSmoker]

Wait! What is this meatball magic? I’m ready to be amazed and astounded. I’m in for the ride.

What is “all the meats”? Beef, pork, kangaroo? You never know on this site.

Venison and pork cut in.

 

[chopsaw]

Those are gonna be fantastic .

 

[BGKYSmoker]

At 12 days.

Recipe said to flip daily but I am not or it will be flat on both ends.

Smells pretty good, and getting firmer.

 

[jcam222]

Interesting for sure! Is the polenta absolutely necessary if I wanted to skip it? Is the beef standard store grind?

 

[BGKYSmoker]

Interesting for sure! Is the polenta absolutely necessary if I wanted to skip it? Is the beef standard store grind?

I used venison and pork. I'm thinking the polenta acts as a barrier (I could be wrong) I'm sure you could make this without it.

 

[nicefly]

No useful info I just want to watch. Very interesting.