Salumi Palooza 2026

[indaswamp]

So figuring the weights..I got about 100# usable of boneless cuts off the 1/2 pig. About 10# of that is skin, which will be used for boudin and head cheese later on this year. 24# of boneless whole muscle cuts to be dried, and 61# of lean, fat, and scraps for salami. I going to take the leaf fat and render that down for lard. Can always use more lard around here with me being Keto.

 

[indaswamp]

Got everything ready to go for grinding salami tomorrow. Then stuffing and trussing. I actually had to put the casings that were soaking in water with lemon in an ice chest to keep the water from freezing tonight. LOL! First up is the Coglioni di Mulo (a.k.a. Mule balls) salame thru the 4.5mm plate, then the Sbriciolona thru the same plate. Then Coarse show fat for the Sbriciolona thru the 10mm plate. And finally the Calabrian and Veneto thru the 10mm plate. Gonna be 21*F tonight so want to grind while the meat is coldest. Meat should be around 30*F at grinding time. Pics tomorrow night of the salami...

 

[indaswamp]

The low last night here was 19*F. That is very cold for south Louisiana, but it chilled the meat to the perfect temp..

The meat and fat is already salted, so this kept it from freezing. As soon as I finish my coffee, I am gonna plow through all the grinding, then mix in the seasoning, culture, and wine, batch by batch, ready for stuffing. Should get a great cut on the meat....no waiting on the meat to chill in the freezer because it's a freezer outdoors!! LOL! Not something I am use to. Grinding will go fast this year.