Salami Finocchiona

[atcnick]

I've been drying a few salami Finocchiona I made a month ago. I've got another week or two til it's ready. Recipe is from the art of fermented sausage book




-Nick

 

[bluebombersfan]

WHOA can't wait to see inside those beauties!!!

 

[atcnick]

WHOA can't wait to see inside those beauties!!!

Me and you both brother! The home stretch is killing me lol!


-Nick

 

[BGKYSmoker]

Nice

I gotta get back into making dry cured salami's. Gotta down size my fridge for my RV though. Glad i kept all my dry and fermenting tools and controls.

 

[atcnick]

Get on with it nepas!!! I've enjoyed your posts man!


-Nick

 

[bmudd14474]

I can't wait to see the inside of that one.

 

[tennsmoker]

Great looking Salami Finocchiona's, are those "FOR SALE" tags hanging on there!!

al

 

[bluebombersfan]

Have any pics of your fermenting rig?

 

[atcnick]

Haha no for sale tags. Just tagged each one to identify it for recording weight loss.

Here's my fermenting/curing chamber. I don't have a separate chamber for fermenting yet so I just up the temp in my curing chamber for fermenting. So I'm limited to one batch at a time for now.

Temp controller

-Nick

 

[bluebombersfan]

Awesome!!  I keep saying I want to try that but need to build a unit first!!  Nice job on yours!  When are those ready to slice into? 

 

[atcnick]

Within the next week hopefully


-Nick

 

[bluebombersfan]

Any slices of these yet????

 

[mike johnson]

X2!!! Wheres the pics?

 

[smokinhusker]

Alrighty it's been 2 weeks since you last posted - are they done yet? LOL

 

[atcnick]

Sorry guys, for someone reason I wasn't getting topic reply notifications. Anyways, I'm at day 66. I think they're ready, or close to it. I took the casing off of one of the Salamis that I had previously cut. It looks and smells like what I think it's suppose to. I wrapped it in a paper sack and stuck it in the fridge. I will give it a taste test after work today.

 

[dirtsailor2003]

That salami looks Fantastic!

 

[ldrus]

O my!

 

[bluebombersfan]

Looks awesome!!

 

[atcnick]

Tasted it yesterday.  Turned out great. 

7B2C3FB6-E4AD-4E3D-BEB9-9AEF4CC2D8D6-33450-000017E

• atcnick
• Dec 16, 2012

 

[daveomak]

This may well be my last post on the forum if I tell bride I'm getting into dry curing.... that salami looks to die for....