So, fortunate accident on my part. I misfigured the amount of meat I needed for the Piemonte Salami AND got some fresh pork heads for guanciale, thus I had more meat and fat on hand than I needed for the Piemonte. 1,300 grams lean meat and 2,922 grams pork back fat and jowl/cheek trim fat. Roughly 30/70 lean to fat ratio. So, time for a spreadable salami!
Meat and fat weighed ready for the freezer to chill...
First grind thru 6mm plate:
Back in the freezer... while I wait for it to rechill, zest 7 oranges...
Weigh out the white wine..
Add the zest and fresh minced garlic to the wine to make an infusion and extract citric acid from the zest..
Weigh out the spices..toasted the fennel seeds and ground the dried rosemary leaves...
Second grind thru 4.5mm plate...
Third grind thru 4.5mm plate...
Add the wine infusion, salt, cure #2, and seasonings...
Mix and check the pH...
And as I expected, the pH is in the safe zone. It ranged from 5.15-5.20 depending on where I stuck the probe. So no fermentation culture necessary.
Now to stuff!!! Had to fill that bladder with my 1/2" tube as it was the largest tube I had that would fit in the hole...
And filled!! I had two bladders ready just in case 1 was not big enough. But I filled it slowly and moved the tip of the horn around to try and even out the pressure. took my time and let the bladder relax and slowly stretch out.
1 bladder took it all....4,211grams of meat paste.
pricked and weighed...here it is hanging from the loops...
And here is mini V....what was left in the stuffer....
Inda fermentation can overnight to warm up from freezer temps...
And that' a wrap! This salami took so long because I did 3 grinds and it took a while between each grind to rechill the meat back down to 32*F. I took my time and made sure the fat was cold enough so it won't grease out. I actually had to nix the 3mm plate on the 3rd grind and reuse the 4.5mm plate...too much slippage and not enough grab with the high fat content to push the cold fat thru the 3mm plate.
Will cold smoke with fruit wood dust after the casing dries a little for good smoke adhesion to the casing and good smoke penetration into the meat paste...
Good night!
Meat and fat weighed ready for the freezer to chill...
First grind thru 6mm plate:
Back in the freezer... while I wait for it to rechill, zest 7 oranges...
Weigh out the white wine..
Add the zest and fresh minced garlic to the wine to make an infusion and extract citric acid from the zest..
Weigh out the spices..toasted the fennel seeds and ground the dried rosemary leaves...
Second grind thru 4.5mm plate...
Third grind thru 4.5mm plate...
Add the wine infusion, salt, cure #2, and seasonings...
Mix and check the pH...
And as I expected, the pH is in the safe zone. It ranged from 5.15-5.20 depending on where I stuck the probe. So no fermentation culture necessary.
Now to stuff!!! Had to fill that bladder with my 1/2" tube as it was the largest tube I had that would fit in the hole...
And filled!! I had two bladders ready just in case 1 was not big enough. But I filled it slowly and moved the tip of the horn around to try and even out the pressure. took my time and let the bladder relax and slowly stretch out.
1 bladder took it all....4,211grams of meat paste.
pricked and weighed...here it is hanging from the loops...
And here is mini V....what was left in the stuffer....
Inda fermentation can overnight to warm up from freezer temps...
And that' a wrap! This salami took so long because I did 3 grinds and it took a while between each grind to rechill the meat back down to 32*F. I took my time and made sure the fat was cold enough so it won't grease out. I actually had to nix the 3mm plate on the 3rd grind and reuse the 4.5mm plate...too much slippage and not enough grab with the high fat content to push the cold fat thru the 3mm plate.
Will cold smoke with fruit wood dust after the casing dries a little for good smoke adhesion to the casing and good smoke penetration into the meat paste...
Good night!
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