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4 posts • Page 1 of 1
I wanted a quick spicy and tangy salami made with abit of Canada goose breast meat, so a month ago I made a small 2kg batch. Stuffed into 40+ hog casings and fermented with F-LC for 48 hrs at 26°C. Starting pH was 5.75 and final 4.65. Cold smoked immediately after fermentation for 12 hours and after two weeks for another 6 hours because it was getting mouldy. It turned out quite good with a bit of bite from the tang and the red pepper flakes. The only problem, or rather error in technique was that I ground the meat and fat separately and could not achieve good fat distribution when mixing. The meat was semi frozen when ground and the fat was was frozen and lumped toether. Next time I will cube the meat and fat into small pieces, mix then grind together.