Sbriciolona Salami is done...

[crazymoon]

IDS, You really nailed it with that salami. Nice job as always!

 

[gmc2003]

Keith that looks and sounds fantastic.

Point for sure
Chris

 

[indaswamp]

Wow Keith! That looks awesome.

Thanks Brian!

Looks great Keith,

I know it probably does not sit out very long once on a serving plate because you eat it up.

But does it start to melt at room temp if out too long ( maybe melt is not the right word )

Just wondering, because of the fat content.

David

Thanks David. No, the fat will not melt sitting out at room temperature. But if it gets hotter than that it may melt.

IDS, You really nailed it with that salami. Nice job as always!

Thank you crazy!

Keith that looks and sounds fantastic.

Point for sure
Chris

Thanks Chris!

 

[indaswamp]

I ate some Sbriciolona yesterday for lunch, again after supper, and today for lunch..again. LOL! This stuff is addictive it is so good...

 

[indaswamp]

I am really looking forward to serving this at a dinner night with Aged Manchego cheese, fresh figs, and a good bottle of aged Sangiovese wine. I have a couple of 15 year old Chianti, a few brunello, and a few Montepulciano di Nobile.

 

[BGKYSmoker]

Nicely done as always.

 

[indaswamp]

Nicely done as always.

Thank you Rick...

 

[civilsmoker]

Just WOW and WOW..... ....and WOW

 

[indaswamp]

Just WOW and WOW..... ....and WOW

Thanks civil! Very good piece of charcuterie.

 

[Fueling Around]

Sorry to say Keith, but comparing your salumi to the Italian is a no brainer.
...
I like the looks of yours hands down.

Well done!

 

[indaswamp]

Another picture from Italy...this one is a large diameter Sbriciolona, and what I was going for...

 

[indaswamp]

Sorry to say Keith, but comparing your salumi to the Italian is a no brainer.
...
I like the looks of yours hands down.

Well done!

Thanks Fueling Around!

 

[indaswamp]

I gotta try it! Will use the ends for this dish!
https://andrestover.com/pasta-sbriciolona-salaamiga/

 

[millerbuilds]

Keith,
That looks amazing! Nice work!

- Jason

 

[indaswamp]

Keith,
That looks amazing! Nice work!

- Jason

Thank you Jason!

 

[indaswamp]

Weighed the larger bung and the bladder Sbriciolona tonight. the larger bung will be ready in 5-6 days, the bladder in 22-25 days....so more pics when they are done. I expect them to dry perfectly as the tag ends are still pliable and moist which indicated slow drying and no case hardening.

 

[uncle eddie]

damn dude! that looks amazing!

 

[indaswamp]

damn dude! that looks amazing!

Little late, but thanks uncle eddie!

 

[indaswamp]

The next largest diameter Sbriciolona finished drying last night...3 3/4~4" finished diameter- right at 75 days.

Right out of the chamber...with a 2" S hook for reference....

The slice...

And here is a shot of the cross section after a few slices. Really good particle definition.

 

[indaswamp]

So, I wanted to dry this salami in different sized casings intentionally. A high fat, large diameter salami is the hardest to dry evenly. The high fat content slows moisture diffusion to the surface to a crawl. So there is a very high chance of case hardening. I wanted to test my skill and see if I could pull it off after all I have learned. I monitored the salami like a hawk, ended up needing to use my casing blankets to slow moisture loss even more. It worked.

I also wanted to taste the difference in the speed of drying. The longer a salami stays moist, the longer the flavor forming bacteria can do their work making flavor compounds. I can definitely notice more flavor in the 4" salami. Next one up it the 6" bladder. That will be perfect to slice for Italian sandwiches.