Homemade Sausage Making

Filetto baciato

I thought about this product for a long time.
I finally did it.
I started in February 2021 and have now reached the final.

WOW... I'm impressed. Masterpiece in whole meaning of that word. Perfectly made process of maturing, expertly made initial mince and preparing fillet to adhere together. Also - it is not surprise that you capable to make that advance piece of matured meat because you are one of Polish Masters in that field.
BTW - nice bottles of Kasztelanskie and very sharp japan knife

Very nice EAnna! Were the tenderloins cured with spices or left plain?

Beautiful work EAnna! Looks like your efforts aligned into perfect fruition. I tried making one seven or eight years ago and for some reason the fermentation failed and the farce never took on colour or firmed up. Now looking at yours I am inspired to have another go at making this specialty. As soon as I set up my new curing chamber I will make one. Thanks for posting this.

https://www.facebook.com/watch/?v=431069674841669

Bob K wrote: ↑

Mon Jul 19, 2021 11:39

Were the tenderloins cured with spices or left plain?

I used spices for tenderloins.
Ingredient:
1. polish peklosól - 38g/kg (salt+ cure)
2. sugar,cane - 15g/kg
3. pepper, black ground - 2,8g/kg
4. coriander, ground - 1,7g/kg
5. garlic dry powder - 1,7g/kg
6. mace - 1.1g/kg
7. allspice - 0,5g/kg
8. juniper berries - 0,5g/kg

redzed wrote: ↑

Tue Jul 20, 2021 16:31

Now looking at yours I am inspired to have another go at making this specialty.

He, he...I started making matured meats inspired by your and Stefan's products.
You were my masters!
I admit, this product was an experiment for me and quite a challenge.
I used a butcher's cutter for grinding the stuffing, and then I vented the stuffing in a chamber packing machine.
Stefan supported me all the time with his advice (and supported me in spirit)

very good job I congratulate you for your filetto baciato there is some special step so that the filet does not separate from the meat greetings thank you

jym571 wrote: ↑

Mon Jan 24, 2022 16:37

there is some special step so that the filet does not separate from the meat

This is my nearly one year old salumi. The colours and the humidity have now levelled out. The combination of both parts: salami + solid muscle exceeded my expectations.
In fact, the salami had thoroughly fused with the tenderloin. If you try to separate it, it tears evenly and the part where the comminuted meat joins the solid muscle stays fully intact. I'd like to confirm that a I didn't use any type of meat enzyme glue, but it did take some work to achieve such a strong bond:
1. The filet was thoroughly trimmed of membranes, silver skin and fat;
2. The surface was scraped with a vegetable grater to increase roughness;
3. The freshly made filetto baciato (cased in a beef bung) was additionally vacuum sealed for a few days to help with the adhesion.
4. Following the the ripening phase, the salumi was vac packed and stored in the fridge. This last step equalized the moisture, improved the flavour and strengthened the bond between the two parts.

so you used transglutaminase to stick the salami to the muscle this is correct regards EAnna

jym571 wrote: ↑

Wed Feb 16, 2022 20:17

so you used transglutaminase to stick the salami to the muscle this is correct

I didn't use transglutaminase.
The sticking effect was only achieved by the above four steps.
This is traditional and it is effective but not easy.

Beautiful!

jym571 wrote: ↑

Wed Feb 16, 2022 20:17

so you used transglutaminase to stick the salami to the muscle this is correct regards EAnna

Eanna sent me an edited description of the process in making the filetto baciatio and clarifies that she did not use any transglutaminases. Please refer once again to her post from Feb. 5, 2022.

For interested:
PH value after more than a year
The taste, aroma and texture are flawless