Project Genoa...

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

indaswamp

Epic Pitmaster
Original poster
Staff member
Moderator
OTBS Member
Apr 27, 2017
14,907
13,220
South Louisiana-Yes, it is HOT
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.
 
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
 
Inda, are you taking advanced orders, man that looks like it's going to be good.

Point for sure
Chris
 
Soooo Jealous!!! That looks amazing...JJ
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky