Thanks crazy! Labor of passion....This stuff is like therapy for me. I am messaging the whole muscles with garlic infused red wine daily. Will start trussing in 3 more days. More pics. to come.
Salumi Palooza Jan, 2025 (Culatello 2024)
- Thread starter indaswamp
- Start date
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Checked the pH...temps. in my den are running a little colder than optimum so slowing down fermentation a little. 66*F...No worries.....slow is great for flavor development!
Pistachio and Lemon; SM-194 culture, pH 5.35 @ 28hours.
Veneto; SM-194 culture, pH 5.47 @ 24 hours.
Calabrian; T-SPX culture, pH 5.58@ 20 hours.
Nduja is @pH 5.3 already from the large addition of wine.
Pistachio and Lemon; SM-194 culture, pH 5.35 @ 28hours.
Veneto; SM-194 culture, pH 5.47 @ 24 hours.
Calabrian; T-SPX culture, pH 5.58@ 20 hours.
Nduja is @pH 5.3 already from the large addition of wine.
Checked the pH. again at 12am. The Pistachio and Lemon Salami has reached target of 5.25: 32 hours fermentation so time to move the the big chamber.
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Soppressa di Veneto has reached the safe zone, so time to move to the chamber....
Calabrian is almost there. T-SPX is always a little slower than SM-194. Should reach target by the end of today.
I also will be cold smoking the Nduja tonight...first round of 2.
Will be casing and trussing the Spalla Cruda and the Fiocco today. More pics. of that process later today.
Calabrian is almost there. T-SPX is always a little slower than SM-194. Should reach target by the end of today.
I also will be cold smoking the Nduja tonight...first round of 2.
Will be casing and trussing the Spalla Cruda and the Fiocco today. More pics. of that process later today.
Got the Fiocco and the Spalla Cruda cased and trussed today...
Fiocco after salting and massaging with garlic infuse Lambrusco wine daily for 5 days....
Casing pulled on tight. Here is a trick I learned...use the pricker to hold the seams together tightly for sewing the seam. This helps reduce ripping the bladder with the twine.
seam sewn...shaped as much as I could while sewing...
Had the spiral wrap slip loose...again, used my pricker and my old homemade pricker from a wine cork to hold the wrap in place so I could lock it down....
Trussed. Getting better at this with each piece...progress-not perfection!
Had a little over 1/4 cup of salt and fluid pulled from the piece... about 3-4% weight loss just from the salting.
And the Spalla Cruda...
The bladder for casing...It'll stretch. A LOT!
Used my trussing tool to slide the knife in to cut a slit and open a hole to slide over the piece...
Seam sewn...
The vertical strings and hanging loop...
Trussed. The Spalla Cruda has a hanging loop added to the bottom of the piece to denote that it is in fact Spalla Cruda and not Fiocco...
Fiocco after salting and massaging with garlic infuse Lambrusco wine daily for 5 days....
Casing pulled on tight. Here is a trick I learned...use the pricker to hold the seams together tightly for sewing the seam. This helps reduce ripping the bladder with the twine.
seam sewn...shaped as much as I could while sewing...
Had the spiral wrap slip loose...again, used my pricker and my old homemade pricker from a wine cork to hold the wrap in place so I could lock it down....
Trussed. Getting better at this with each piece...progress-not perfection!
Had a little over 1/4 cup of salt and fluid pulled from the piece... about 3-4% weight loss just from the salting.
And the Spalla Cruda...
The bladder for casing...It'll stretch. A LOT!
Used my trussing tool to slide the knife in to cut a slit and open a hole to slide over the piece...
Seam sewn...
The vertical strings and hanging loop...
Trussed. The Spalla Cruda has a hanging loop added to the bottom of the piece to denote that it is in fact Spalla Cruda and not Fiocco...
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Thanks sandyut! Tomorrow I truss up the Coppardo and the Lonzino! More pics. to come!!
I went to the Butcher shop on Wednesday when the owner was there having recovered from being ill. Had one of the butchers cut the shanks for me. I brought a sample tray for the owner (and the butchers too).
Spalla Cruda on the left, Pistachio and Lemon salami in the middle, 2 year aged Culatello on the right....
Spalla Cruda on the left, Pistachio and Lemon salami in the middle, 2 year aged Culatello on the right....
Thanks Ryan! I got high praise. They really enjoyed it.
In other news, going to hold off cold smoking the Nduja. Was going to start tonight, but got a strong south wind blowing and a low of 65*F tonight. Too hot. Will wait for tomorrow night....low 50*F. Much better....
INCREDIBLE! You are a master. The only problem I see is that you are not my neighbor.
Thanks for sharing!
I put the Calabrian in a sous vide @80*F last night to try to push the fermentation along. This morning, checked the pH in the sample piece and still at 5.37...@69 hours fermentation. Will go with that. Mold applied, hanging at room temp. with a fan to dry the surface of the casing a bit from mold application, then into the chamber..
Thanks for sharing that! It sure beats stuffing a dish rag in it.
Today is the day I truss the Coppardo! Yay!
First, I filleted the skin loose where the seam will meet, This is to allow for the skin to stretch...
And Seam Sewn. Wow, that was more involved than I thought. The loin is smaller near the neck, and gets larger farther back... I cut the skin just a tad short. Tried to stretch it, but the skin from under the front shoulder is thin and weak...just kept tearing. Next time I do this, I will leave it long and trim when I roll it.
But, I made it work...
Ends trimmed. Wow This is going to be a beautiful salumi!!!
Holes poked with a large needle...
Ends covered with old scraps of casing... (one end is covered with the torn bladder from casing the spalla cruda last year! LOL! Glad I saved it!)
Vertical Strings and hanging loop....
First spiral wrap...About 2 1/2" spacing. This puts even pressure on the piece for the final tight spiral in the opposite direction. This also keeps the piece from twisting when you tight wrap it...
Trussed TIGHT!!!
This sucker is massive!!!! I am excited! Looking forward to when I cut into this one for sure!! Will be about a year.....
First, I filleted the skin loose where the seam will meet, This is to allow for the skin to stretch...
And Seam Sewn. Wow, that was more involved than I thought. The loin is smaller near the neck, and gets larger farther back... I cut the skin just a tad short. Tried to stretch it, but the skin from under the front shoulder is thin and weak...just kept tearing. Next time I do this, I will leave it long and trim when I roll it.
But, I made it work...
Ends trimmed. Wow This is going to be a beautiful salumi!!!
Holes poked with a large needle...
Ends covered with old scraps of casing... (one end is covered with the torn bladder from casing the spalla cruda last year! LOL! Glad I saved it!)
Vertical Strings and hanging loop....
First spiral wrap...About 2 1/2" spacing. This puts even pressure on the piece for the final tight spiral in the opposite direction. This also keeps the piece from twisting when you tight wrap it...
Trussed TIGHT!!!
This sucker is massive!!!! I am excited! Looking forward to when I cut into this one for sure!! Will be about a year.....
Astralogics
Smoke Blower
A humble thank you Astra....everything is done for a reason....it's the really tiny details that matter...a lot!
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