Newbie here but a lover of charcuteries for along time!
Just made my very first salami, a Fuet, at the 19th of November this year. Recipe was the following:
Pork 1600g (80%)
Back fat 400g (20%)
Cure#2 5g (0,24%)
Salt 50g (2,39%)
Whitepepper 10g (0,48%)
Table sugar 5g (0,24%)
Fresh garlic 20g (0,96%)
white wine 100ml
Fermented with Bactoferm Safepro Flora Italia LC and Bactoferm mold 600 was applied on the surface of the salamis at the begging of drying.
Tasted it a couple of days ago, like it very much and I'm not dead or sick (yet) so considering it as a success for now!
Question:
The product itself is tasty, looks, smells and feels good although there is one aspect I'm not quite sure about - the texture of the fat particles in the salami feels very soft, almost spreadable. Usually in other salamis I wasn't able to notice this level of smoothness, the fat always felt nearly as firm as the meat portions.
I'm not sure if this fat texture is Ok/desirable or sign of a mishandling or a fault that needs to be fixed before the next batch. I've made a video about it, might give you a better view what I've just described above:
https://youtu.be/QQNjTsfuJ6o?t=50I would appreciate any helpful comments / advices on this topic as seemingly I'm struggling to decide if it is actually normal with home made salamis or correction is required at my end. Thanks!
