Salccicia Napolitana Dolce (Sweet Naples Salami)

[indaswamp]

LOL!

 

[indaswamp]

The Salccicia Napolitana Dolce is done. 40% weight loss ...

Very good. The light cold smoke is a nice finish. The fat is buttery from the aging. maybe a tad too much garlic, but it's a good salami.

 

[HalfSmoked]

Nice are sure to much garlic if so then just send it to me I have never found to much garlic in anything.

Warren

 

[HalfSmoked]

Thanks for the laugh Indaswamp but I do eat garlic cloves as a snack.
Good way to keep people 6' away during this covic thing.

Warren

 

[HalfSmoked]

Thanks for the like ChrisLane it is appreciated.

Warren

 

[indaswamp]

It's amazing what another 5% drying does to flavor in salami. That Napolitana is outstanding @40%. I will let all them finish at 40%, then vac seal...

 

[Mmmm Meat]

This is another superb appearing salami - I would make this one next but it appears to have almost identical ingredients to the Cacciatorini salami that I made for my first attempt. I hope mine turns out this well.

 

[indaswamp]

Thanks M&M! Is your Cacciatorini cold smoked?

 

[Mmmm Meat]

Thanks M&M! Is your Cacciatorini cold smoked?

No, I had too many wheels in motion early on. My focus was on keeping things cold and keeping my ducks in a row working through the basic processes. I finally bought a cold smoke generator (hexagonal tube style) last week and put 4 hours smoke on my slow cured Pepperoni as well as a Coppa that was just finishing week two in the fridge. I was worried I wouldn't like too much smoke on them so I opted for just four hours early on. I'll add more time in the smoke in the future depending on my initial results. I have guarded expectations for my first few ferments. If I get to the point that I can produce Salami like yours, I'll be 100% satisfied. My fingers are crossed.

Here's my current work (left to right)- 2 Coppa (one smoked), Cacciatore (ini), Fuet Spanish Salami (from Maranski book), and Curry Salami (my own experiment since I adore Indian cuisine) in hog 29 - 32mm casings, and Pepperoni (half the recipe smoked, the other not). I've got a lot more room in there but I have no one to eat all this with so I'm slowing down till I make a dent in the current load. Notice the humidity sensors - my readings had a lot of variance when placed high and low so I moved them right into the heart of the mix to get a better feel of what the salami are experiencing as they dry.