Pitina Fraulana

[dls1]

Though I've never made pitina I've had it several times in the past when I was in the Northeastern part of Italy. As I recall, once the meat balls were prepared they were cold smoked for anywhere from a couple hours to a couple days before being set aside for about a month to finish. I also believe that juniper was the preferred wood for smoking.

Have you already smoked the pitina, or do you intend to do so later?

I'm looking forward to seeing the outcome, which should be interesting.

 

[BGKYSmoker]

Though I've never made pitina I've had it several times in the past when I was in the Northeastern part of Italy. As I recall, once the meat balls were prepared they were cold smoked for anywhere from a couple hours to a couple days before being set aside for about a month to finish. I also believe that juniper was the preferred wood for smoking.

Have you already smoked the pitina, or do you intend to do so later?

I'm looking forward to seeing the outcome, which should be interesting.

I opted not to smoke it.

 

[chopsaw]

I can't wait to see this sliced .

 

[BGKYSmoker]

Getting firmer.
Another 2 weeks.

 

[indaswamp]

Lookin good Rick!

 

[BGKYSmoker]

Its time

Time for vac seal EQ.

Going for a 3 week EQ.

Oh crappers

Well it was bound to happen.
After 10 years of service my vacmaster pro 260 bit the dust. No longer pulls a vac.
Time to look around for a new vac sealer.

 

[bmudd14474]

Rick howd it turn out.

 

[BGKYSmoker]

Rick howd it turn out.

Brian

Pitina is not done yet.

 

[bmudd14474]

Ah ok

 

[chopsaw]

Lol . I saw the bump and thought this was the day !

 

[BGKYSmoker]

Lol . I saw the bump and thought this was the day !

Getting close. Will slice one before we cruise.

 

[Simi Kay]

Very nice, I make pitina every time I make salami because there is a half pound left in the stuffer, I like the concept, and it is a cool way to start making salami for beginners or to tune in your champer better.

 

[JckDanls 07]

Rick... what's the difference in the eco cure from reg. ?