I used the 2 guys and a cooler recipe:
twoguysandacooler.com
However, quite a few modifications which is making this more of a mutant.
1. I didn't use belly and lean pork as the recipe calls for. I just used 70-75% lean loin and 25-30% Berkshire backfat. I finally found a good supplier up in LA for $3/lb for Berkshire backfat, which is a steal considering a local Berkshire farm quoted me $24.99! That said, I really hate the color of this salami because of the loin used. Much more pink than the red I like to see. Not sure what lean cut of meat on commodity pork would be darker outside of the shoulder which has too much fat to be "lean."
2. Instead of the 114mm beef bung, I used a 70mm laminated hog casing from Butchers Pantry (https://butcherspantry.com/product/laminated-hog-casing-2-75x20-5-each-bag/). It stuffed nice and hoping it's better than the collagen ones. We'll see if it's worth it.
3. I didn't use the kidney spacing plate used in the video. I used the largest I had which was 10mm.
4. No fennel pollen. Too expensive. Just used ground up fennel seed. Maybe will get pollen eventually.
The PH was around 5.08 when testing the chub after about 19-20 hours (Flavor of Italy). The amount of meat I used was 1235 grams and my starting weight after casing/spices/culture/wine was 1314 grams which I'm happy with. Much less waste with my stuffer than last time. The stuffer elbow eggs on Amazon worked well (https://a.co/d/ez2yvbM). These fit well and weren't sticky, some didn't fit my Hakka stuffer (too big), these did. I pushed out the rest that was in my horn with a spatula. Would like a better tool for this but don't want to spend a lot for it.
Going to target 40% weight loss: 788 grams.
Ventricina Salami – 2 Guys & A Cooler
twoguysandacooler.com
However, quite a few modifications which is making this more of a mutant.
1. I didn't use belly and lean pork as the recipe calls for. I just used 70-75% lean loin and 25-30% Berkshire backfat. I finally found a good supplier up in LA for $3/lb for Berkshire backfat, which is a steal considering a local Berkshire farm quoted me $24.99! That said, I really hate the color of this salami because of the loin used. Much more pink than the red I like to see. Not sure what lean cut of meat on commodity pork would be darker outside of the shoulder which has too much fat to be "lean."
2. Instead of the 114mm beef bung, I used a 70mm laminated hog casing from Butchers Pantry (https://butcherspantry.com/product/laminated-hog-casing-2-75x20-5-each-bag/). It stuffed nice and hoping it's better than the collagen ones. We'll see if it's worth it.
3. I didn't use the kidney spacing plate used in the video. I used the largest I had which was 10mm.
4. No fennel pollen. Too expensive. Just used ground up fennel seed. Maybe will get pollen eventually.
The PH was around 5.08 when testing the chub after about 19-20 hours (Flavor of Italy). The amount of meat I used was 1235 grams and my starting weight after casing/spices/culture/wine was 1314 grams which I'm happy with. Much less waste with my stuffer than last time. The stuffer elbow eggs on Amazon worked well (https://a.co/d/ez2yvbM). These fit well and weren't sticky, some didn't fit my Hakka stuffer (too big), these did. I pushed out the rest that was in my horn with a spatula. Would like a better tool for this but don't want to spend a lot for it.
Going to target 40% weight loss: 788 grams.
