My afternoon freed up. Had room in the chamber for 5kg more salami so I worked up the recipe last night for Vicentina. I used both Marianski's and Len Poli's recipes along with the PDO regulations for Vicentina, which hails from the Veneto province in Northeastern Italy along the Po river. This salami has the fat finely ground with the lean a little larger. It is very thoroughly mixed, and upon drying it is much softer than most salamis. It is one of the oldest salamis on record, being easily identified by the unique spice profile of cinnamon, clove, and rosemary. Merchants and Traders were said to be able to identify the salamis from the region from the spices.
I reduced the spice profile of Len's recipe by 1/3rd. I ran the fat through 4.5mm plate, lean through 6mm plate. Used Chianti wine for the high acidity and steeped 8 cloves of crushed garlic in it overnight. Stuffed into 60-65mm beef middles.
Spices, salt, cure#2, dextrose, and wine(with garlic) and starter culture..
crushed garlic in wine..
Lean and fat chilled ready to grind...
Thought I snapped a pic. of the fat and lean grind and the final mixing, but I did not....bummer...
Well, here they are trussed hanging in the fermentation trash can.
Stater culture was mixed in around 1:00pm so sometime around 7-8pm tomorrow night they should be ready to move to the chamber...and now it will be full.
I reduced the spice profile of Len's recipe by 1/3rd. I ran the fat through 4.5mm plate, lean through 6mm plate. Used Chianti wine for the high acidity and steeped 8 cloves of crushed garlic in it overnight. Stuffed into 60-65mm beef middles.
Spices, salt, cure#2, dextrose, and wine(with garlic) and starter culture..
crushed garlic in wine..
Lean and fat chilled ready to grind...
Thought I snapped a pic. of the fat and lean grind and the final mixing, but I did not....bummer...
Well, here they are trussed hanging in the fermentation trash can.
Stater culture was mixed in around 1:00pm so sometime around 7-8pm tomorrow night they should be ready to move to the chamber...and now it will be full.
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