Salumi Palooza Jan, 2025 (Culatello 2024)

[indaswamp]

I have been slicing on the salami hanging in the chamber for 2 weeks, but the Calabrian has reached 40% weight loss as of today so time to cut into chunks and vac seal...

Very even drying. My big chamber Norcini Nirvana is dialed in the Goldie Locks zone!! All the parameters are just right! Took this one down to 40% weight loss as it tends to slice better on the slicer at 40% with all the pepper powders in the mince.

 

[indaswamp]

Soppressa di Veneto is done tonight. Took this one down to around 38% weight loss...

 

[indaswamp]

The Pistachio and Lemon salami is done...

With Flash...

Took this one down to almost 40%... was busy making the andouille so when it hit 38% I did not have time to peel the casing and vac seal the salami. The flavor is more intense for sure. Will let it equalize for a month or so and check it again. Either way, I like it. Probably one of my favorite salamis of all the ones I have made. Really good recipe.

The Lonzino should be next to finish. Will hit 36% in the next day or so. Pics. when I pull it from the chamber.

 

[DRKsmoking]

Very nice, I like both of those flavours, Pistachio and Lemon.
I can just imagine what that must be like blended in the meat.

David

 

[indaswamp]

Very nice, I like both of those flavours, Pistachio and Lemon.
I can just imagine what that must be like blended in the meat.

David

Thank you David! IMO, one of the best salami's I make. Definitely top 3. Really good! I am always running out of this one.

 

[indaswamp]

Well the Calabrian Lonzino is the first whole muscle salumi to finish as expected. Both the shape and 100% lean meat accelerated the drying. I took it down to 36.5%.

Out of the chamber...

Binding and casing removed. You can see that the Calabrian peppers adhered nicely to the meat. None came off with the casing.

The slice...Oh My!! slight dry rim, but the surface is super soft. I can still press it with my thumb and it will leave an indention. Pretty much dried perfectly.

Sliced 0.75mm thick...

Wow....the slice just melts in your mouth. Intense flavor profile from the mold enzymes which also contribute to the tenderness. Very slight alkaline taste from ammonia, but this will dissipate with time. The piece was dried in the same environment as the Culatello so the mold was extremely active. Can't wait to allow it to equalize and resample it in about a month!

 

[indaswamp]

I also made some new Culatello covers with the casings from the salami that finished drying...

 

[DRKsmoking]

I am always running out of this one.

Yes bigger batches , or more often.

David