Genoa

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Bob K
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Genoa

Post by Bob K » Sun Oct 19, 2014 18:16

Genoa with only a few spices always amazes me in the taste department.

This was made using the Marianski recipe with only a few differences.
http://www.meatsandsausages.com/sausage ... lami-genoa

Dextrose was upped to .4, and fermented at 80f (27c) for the first 12 hours, then back to 68-70f.

3" or 76mm protein lined casings.

It will all turn the darker reddish color of the perimeter in another month..but after 8 weeks I just had to give it a try!


Image
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Post by uwanna61 » Sun Oct 19, 2014 20:43

Bob K
Nice work looks professionally made! Did you use the Bactoferm 600 on the salami?

Wally
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Post by Bob K » Mon Oct 20, 2014 16:17

Thanks Wally
Yes that is Bactoferm 600.
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Post by Cabonaia » Mon Oct 20, 2014 16:24

Bob - I'm really impressed! Where do you buy your protein lined casings?

Jeff
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Post by Bob K » Mon Oct 20, 2014 16:40

Thanks Jeff

The Sausage Maker carries them.
http://www.sausagemaker.com/25200protei ... 376mm.aspx
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Post by Cabonaia » Mon Oct 20, 2014 16:43

Thanks Bob!
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Post by redzed » Mon Oct 20, 2014 17:07

Bob, the genoa looks perfect! ImageAnd you are right. Sometimes less is better. Too often we are tempted to use every spice on the rack.
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Post by oneills » Mon Oct 20, 2014 22:52

That does look good
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Post by fatboyz » Tue Nov 22, 2016 15:13

Since Bob linked this recipe to a recent thread for Blue Monkey I definitely want to try this. If I don't have protein lined casings would a normal fibrous 65 or 75 that I use for semi dried salami work?
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Post by Bob K » Tue Nov 22, 2016 15:40

Ron since this salami is dry cured the regular fibrous casings don't adhere well as the meat shrinks and can create air pockets for unwanted stuff to grow. Protein lined, collagen or natural work much better. Lately I have been using 90mm collagen.
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Post by fatboyz » Tue Nov 22, 2016 20:16

Ahh thanks for the info. I'll see what I can find locally.
I wonder if anyone has processed their own natural? How much work is is? Going moose hunting next week!
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Post by BlueMonkey » Tue Nov 22, 2016 23:08

Hi Bob.

In the recipe it States The following spice and herb combination can be found in some recipes:

spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel.
herbs: 3 parts marjoram, 1 part thyme, 1 part basil.

To make 1 kg sausage about 1.5 g of spices and 1 g of herbs are needed"

Do you recommend this, and is it herbs AND spices. or Herbs OR Spices?
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Post by Bob K » Tue Nov 22, 2016 23:33

Ron- Butterbean does and I am sure he will comment.

Bluemonkey-
I have only made the plain version without the added spices and herbs.
I would read it as make a spice mix + a herb mix and add the spice and herb combos at the rate of 1.5 spices and 1g herbs
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