The Fiocco was 20% weigh loss the day before I was to leave for Kansas. I did not have time to work it over so I left it in the chamber for another week. Got home late yesterday so I pulled the fiocco out today and reworked it. Weight loss was @ 22.5%. Removed the collagen sheet and the trussing, scrubbed clean of mold with vinegar and rinsed with distilled water, then sugna applied to the exposed meat areas.
First, I had to make the sugna. I already had the lard from rendering the fat from the pigs we butchered so I weighed it and then weighed an equal amount of rice. I ran the rice through the coffee grinder twice for a fine grain flour. Then I warmed the lard until it was just melted and slightly warm, added the rice flour, 3.0% sea salt, and 0.2% Black pepper. After mixing, I put it in the fridge to harden so I could apply it to the Fiocco.
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Here is the Fiocco @23% weight loss before reworking...
Removed the collagen sheet and the trussing, scrubbed clean of mold with vinegar and rinsed with distilled water, then sugna applied to the exposed meat areas.
Once that was done, I wrapped it with cling film and put it in the freezer for about 20 minutes to firm up the sugna so I could slide the netting over the fiocco without scraping off the sugna.
Ready for a long hang time.....be ready in about 6 months once it loses another 17% or so. The sugna will slow the drying down to a crawl for full flavor development from the enzymes.
First, I had to make the sugna. I already had the lard from rendering the fat from the pigs we butchered so I weighed it and then weighed an equal amount of rice. I ran the rice through the coffee grinder twice for a fine grain flour. Then I warmed the lard until it was just melted and slightly warm, added the rice flour, 3.0% sea salt, and 0.2% Black pepper. After mixing, I put it in the fridge to harden so I could apply it to the Fiocco.
Here is the Fiocco @23% weight loss before reworking...
Removed the collagen sheet and the trussing, scrubbed clean of mold with vinegar and rinsed with distilled water, then sugna applied to the exposed meat areas.
Once that was done, I wrapped it with cling film and put it in the freezer for about 20 minutes to firm up the sugna so I could slide the netting over the fiocco without scraping off the sugna.
Ready for a long hang time.....be ready in about 6 months once it loses another 17% or so. The sugna will slow the drying down to a crawl for full flavor development from the enzymes.
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