Salami Try #2

[indaswamp]

Off and running now....the Fuet will likely be done before the Calabrese.....

 

[mr_whipple]

Lookin good man!

Thank you!

Nice setup. It looks like you are well on your way. I'm looking forward to seeing the results.

I have not tried salami. Not sure I would go to the effort of putting together the setup you have. I'll leave salami to others for now.

It's... dare I say some effort, but I hope to make something of it.

Looking good, but I don't think I'm ready to tackle that yet!!

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.

 

[mr_whipple]

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!

 

[indaswamp]

Very nice!

 

[sandyut]

Congrats! Looks great!

 

[chopsaw]

That looks spot on to me . Fantastic . I don't think you're heavy on the fat , but I had some Umai salami once that was extreme fat heavy . I let it loose 40 % , then put it in the smoker at 200 degrees and forced fat out . Came out like Oscar Meyer hard salami .
Yours looks perfect .

 

[Compulsive Smoker]

Looks amazing! Glad this turned out for you!

 

[mr_whipple]

Very nice!

Thank you!

Congrats! Looks great!

Thanks a lot!

That looks spot on to me . Fantastic . I don't think you're heavy on the fat , but I had some Umai salami once that was extreme fat heavy . I let it loose 40 % , then put it in the smoker at 200 degrees and forced fat out . Came out like Oscar Meyer hard salami .
Yours looks perfect .

Thats interesting. I'm pretty excited about the way this turned out.

Looks amazing! Glad this turned out for you!

Thank you. Me too. Fingers crossed for the Calabrese.