Salumi Palooza Jan, 2025 (Culatello 2024)

[indaswamp]

Coppardo salted. Doing Piacentina seasoning with it...

The Lonzino salted. Doing Calabrian Lonzino with it...should be good!

All the whole muscles salted, in my old chamber with the unit set on refrigerator mode to let the salt diffuse into the meat.

Next is the American style Country bacon...doing an equalization cure on it. will place that on the top shelf after vacsealing..

 

[indaswamp]

It was like playing tetris figuring out how to get everything in there!!LOL!!

 

[indaswamp]

I have decided the make Coglioni di Mulo Salami in place of the Investada Salami. Cogliono di Mulo translated means "Mule Balls"....named as such because of the shape of the salami. It is a small round salami...tied in pairs.... that has a chunk of back fat stuffed into the middle of it. I will take some of the sopressa meat paste and add very small quantities of cinnamon and clove to it for this salami..
https://www.meatsandsausages.com/sausage-recipes/fermented/italian/coglioni-di-mulo

Prepping for salami rest of the day. Will start that first thing when I get back from the butcher shop. They open at 9am.



*Edit...
Well crap...scratch that... They say to salt cure the back fat for 3 weeks prior to stuffing. Meat can't wait that long. I'll push this off for next year and will buy fat ahead of time to have it ready...shucks!

 

[indaswamp]

The Guanciale...

The bacon.....

Everything fit....barely. Bacon on top shelf...

 

[indaswamp]

So....trimmed up all the lean meat and fat for salami. I have 5kg. soft fat, rib meat, skirt and rough scraps; roughly 60/40.. Gonna add a little back fat and make more Nduja.

Ended up with 15kg. fat (back belly and throat) and Lean. Between 20-25% fat total...Perfect. Plan on adding Pistachio and Lemon to the mix. I have everything on hand, and I am out of this salami.

5kg. batches each of Calabrian, Soppressa di Veneto, & Pistachio and Lemon Salami.

20kg. of salami. Chamber can handle that no sweat....

 

[Fueling Around]

Wow
And I felt proud of myself for finishing a 1100 kg chub of beef summer sausage today.

 

[indaswamp]

Wow
And I felt proud of myself for finishing a 1100 kg chub of beef summer sausage today.

1100 KILOGRAMS!!! WOW!!!!

 

[Fueling Around]

Blasted metric system that we love hate. Only a 2-1/2# or 1,100 gram chub

1,100 KG would be my buddy back north and he processes around 2,500# of meat per year for friends and family.

 

[indaswamp]

My friend Cajuneric typed out a digital copy of this recipe....with a calculator. Yay....I don't have to crunch numbers!
https://twoguysandacooler.com/lemon-pistachio-salami/

 

[crazymoon]

IDS, You have been a busy man, I'm almost drooling looking at your pics.

 

[indaswamp]

IDS, You have been a busy man, I'm almost drooling looking at your pics.

Thanks Crazy!

 

[indaswamp]

Got all the prep done for making salami, only to find that I did not have enough beef middles on hand to stuff all the salami I plan on making. And the casings I ordered from Craft Butchers Pantry 9 days ago are running late.....crap. So, I am making the Nduja today and stuffing into the beef middles. The scraps would be the most prone to going bad first...so....

I will salt the rest of the batches and pack on ice until tomorrow. Got two grinds done on the Nduja. Back in the freezer to chill real cold for final grind thru 3mm plate, then mix and stuff...

I just checked the tracking....package is in town and will be at my door in the morning.....hopefully.

I should have ordered this months ago,,,,but I forgot. Dang!

 

[indaswamp]

Nduja is stuffed.

Seasoning and wine...

The trim, rib meat, and soft fat....5kg...

Third grind thru 4.5mm plate...

Seasoning and wine, ready to mix.....

Mixed...

And stuffed....

What I had left in the hopper...about a pound.

Gonna do some of Jeff's Nduja stuffed chicken breasts soon with it.

Oh- I don't know if I showed you guys this...

I got this idea from someone here on SMF. Made a seal for my stuffer hopper out of a flexible cutting board so I can fill it up with hot soapy water to soak a bit for easy clean up.

 

[crazymoon]

IDS, Looks awesome ,please tell me when all these goodies are done so I can come down and sample them ! :)

 

[Gonna Smoke]

I'm still in and waiting...

I got this idea from someone here on SMF. Made a seal for my stuffer hopper out of a flexible cutting board so I can fill it up with hot soapy water to soak a bit for easy clean up.

I'm gonna "steal" this idea...

 

[indaswamp]

Of note- in Italy, Nduja is made with fresh calabrian peppers. 1/3 pepper paste to be exact. Fresh peppers are 92% water, so this is why such a large addition of wine works in the recipe. It rehydrates the large volume of pepper powders and brings enough acid to drop the pH to a safe level without the use of a culture.

 

[indaswamp]

Casings arrived at 10:15 today....Yay! Got them prepped and ready to go, then make the Pistachio and Lemon salami. Veneto is next.....pics. late tonight....taking lunch break...

 

[indaswamp]

Whew! Salamis are stuffed! Made Pistachio and Lemon, then Soppressa di Veneto, lastly the Calabrian.

Pistachio and Lemon on the right, Nduja in the middle, Soppressa di Veneto on the left...

Here is the Calabrian meat paste ready to stuff.

I forgot to take a pic. of the stuffed salami before I put them under press. Got 150# of water in containers on them right now....will snap a pic. once they are done fermenting and are pressed.

 

[indaswamp]

Here is a pic. off the internet of the Soppressa di Veneto. It is a large diameter salami with a high amount of fat and a coarse grind.

 

[crazymoon]

IDS, All of your work is quite impressive !