• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Project Genoa...

indaswamp

Smoking Guru
OTBS Member
5,127
1,851
Joined Apr 27, 2017
So, I had another boston butt from the double pack that I bought Saturday. I wrapped it immediately with saran wrap and put it in the freezer overnight Sunday...for about 24 hours, then I pulled it out and stuck it in the fridge to thaw. This kept the meat super fresh and gave a couple days to prep before tackling this project.

So, yesterday, Amazon shutdown all but necessary Medical and essential grocery and household needs. I had intended on buying a small spool tool for tying salamis, but figured I'd hold off on that and not clog up the shipping. Instead, I took a drop of 1/2" dowel from the hanger poles I cut for the garbage can fermentation chamber. Used it to wrap the twine around and make a spool...

I also prepped the mold 600 in distilled water with a pinch of dextrose to let it wake up overnight and mixed up the spices, salt and cure #2. The next morning, I cut the butt and separated the fat from the lean. I ground the fat first through a 12mm plate, then ground the lean through a 4.5mm plate ( I need to buy a 3mm).
1584562870003.jpeg

1584562870613.jpeg


Meat was very cold....still had ice crystals in it. Very good grind.

Then it was time to mix in the seasoning. salt, cure #2, and the Flavor of Italy starter culture...
1584562871206.jpeg

1584562871752.jpeg


Then stuff into the beef middles...
1584562895682.jpeg

The mince leftover in the stuffer I wrapped in saran wrap to ferment. This will be my pH test piece.
1584562896297.jpeg


And tied...
1584562896930.jpeg


I used the other method I recently saw from a youtube from the Italian Norcini Association. This is the way to do it! Fast!!!

I really like how they make the loop at the top seamlessly while trussing the salami!

1584562897549.jpeg


Brushed them with the mold 600 and they are in the fermentation chamber @75*F with 85-90% Humidity. Should get a pH drop below 5.3 in about 24 hours.
 

indaswamp

Smoking Guru
OTBS Member
5,127
1,851
Joined Apr 27, 2017
I forgot to post a couple of pics....
Here is the spool of twine I made on the 1/2" dowel.
1584564175887.jpeg


I used my 1/2" drill....easy peasy....
1584564176629.jpeg
 

indaswamp

Smoking Guru
OTBS Member
5,127
1,851
Joined Apr 27, 2017
One eye...
I put the ball of twine on the floor in a bucket and just let it roll any way it wanted to go as I spooled the twine on the dowel.
 

one eyed jack

Master of the Pit
2,435
415
Joined Oct 11, 2014
One eye...
I put the ball of twine on the floor in a bucket and just let it roll any way it wanted to go as I spooled the twine on the dowel.
Gotcha Inda. Great idea, to use a bucket. A ball of twine could roll all over the house.

Thanks again.
 

gmc2003

Legendary Pitmaster
OTBS Member
9,676
3,928
Joined Sep 15, 2012
Inda, are you taking advanced orders, man that looks like it's going to be good.

Point for sure
Chris
 

SFLsmkr1

Legendary Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
9,408
2,443
Joined Dec 25, 2010
Really nice Genoa there, and the truss is great.

This is a twine holder/cutter i use.
twine.jpg
 

indaswamp

Smoking Guru
OTBS Member
5,127
1,851
Joined Apr 27, 2017
Inda, are you taking advanced orders, man that looks like it's going to be good.

Point for sure
Chris
LOL! My chamber isn't big enough to be taking orders! But I hope to remedy that....Im still looking for a larger two door commercial refrigerator.
 

SFLsmkr1

Legendary Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
9,408
2,443
Joined Dec 25, 2010
Thanks Rick! Nice string holder. Do you remember where ya got it? I like that it has a cover.
I think i got it an Bed Bath, was like $22
 

indaswamp

Smoking Guru
OTBS Member
5,127
1,851
Joined Apr 27, 2017
The Genoa hit pH 5.2 around noon today, about 24 hours fermenting time, so I moved them to the drying chamber...
1584644483517.jpeg

1584644481672.jpeg
 

indaswamp

Smoking Guru
OTBS Member
5,127
1,851
Joined Apr 27, 2017
I thought I had posted a pic. of the Genoa after drying but guess not.
This is after 35% weight loss..

1596207027929.jpeg

1596207028500.jpeg


I let it keep drying and actually just finished the last of it 5 days ago. I like it best as a hard salami. Time to make more...
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.