Off and running now....the Fuet will likely be done before the Calabrese.....
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Salami Try #2
- Thread starter mr_whipple
- Start date
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Thank you!
It's... dare I say some effort, but I hope to make something of it.
Well, gotta start some time. Anyway!
We'll see how this goes. I'm sure there's a lesson or 5 in this try but I feel pretty good about the process so far.
Alrighty then! The Fuet is pretty much done except for a vac seal rest in the fridge. These dried quickly, but not as fast as the small pork tenderloins I did a few years ago. I weighed them two days ago and they were at 41, 43 and 45 percent loss. I was concerned but they felt nice to the touch and from the pics I think I might have actually done something here.
Pulled all three yesterday but only cleaned off one and sliced. Used the boxed pinot grigio and a microfiber towel to clean the mold.
I was shocked to see this after cleaning the mold... I wasn't prepared for it to look so good. It's my pessimistic side showing.
First cut shot. This where I really got happy. Edge to edge with no dry rim or case hardening at all.
Pulled these today, same treatment as the first. They'll all ride for a few weeks to finish up.
So I did taste, unconverted nitrates be damned. It's pretty flipping good. More to follow. I just can't believe how nicely it bound, and the texture was nice and tender considering the weight loss. I think I may have been a little heavy on the fat ratio but that just doesn't bother me at all.
The Calabrese was just shy of 40% the same day I weighed the fuet, but I'm going to let it ride till this weekend and weigh it. Fingers crossed on that.
As always, thanks for looking!
Pulled all three yesterday but only cleaned off one and sliced. Used the boxed pinot grigio and a microfiber towel to clean the mold.
I was shocked to see this after cleaning the mold... I wasn't prepared for it to look so good. It's my pessimistic side showing.
First cut shot. This where I really got happy. Edge to edge with no dry rim or case hardening at all.
Pulled these today, same treatment as the first. They'll all ride for a few weeks to finish up.
So I did taste, unconverted nitrates be damned. It's pretty flipping good. More to follow. I just can't believe how nicely it bound, and the texture was nice and tender considering the weight loss. I think I may have been a little heavy on the fat ratio but that just doesn't bother me at all.
The Calabrese was just shy of 40% the same day I weighed the fuet, but I'm going to let it ride till this weekend and weigh it. Fingers crossed on that.
As always, thanks for looking!
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Very nice!
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