Hotel Salami is now Open!
Sopressatta
This morning it was time to try the sopressatta since it has lost 30% of its weight after the fermentation period, so it's technically a higher loss than that. It was started 35 days ago. I am happy to report that it turned out very well, great flavour and texture, but next time I will add a little more heat. (Rev. Ducko is converting me with his barrage of daily chili sermons) Only a tiny amount of case hardening on one side, but essentially negligible. I used 60mm. collagen casings, R2 Naturin brand, which have a special coating that forms a cream color mould on the exterior.
- Chuckwagon
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- Location: Rocky Mountains
Breasola
The latest to come out of my curing chamber was my breasola. I used a 1.2 kg eye of round, dry cured for 12 days and then two months in in the chamber. Weight loss was 40%. There is a bit of case hardening because the beef was hung uncased, something I will not do again. All in all, I'm very happy with it. Nice texture, complex savoury flavour with a hint of mustiness. Had some today drizzled with olive oil and lemon juice, some black olives and a glass of Primitivo. Good stuff!
- Chuckwagon
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- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Yesterday I cut into my Lomo Embuchado made according to Marianski's recipe, with the exception that I used smoked paprika rather than regular. Extremely pleased with it, it's better than my Lonzino. Cured evenly and has that mellow, salty, peppery flavour with a hint of paprika. Cured for 60 days with a weight loss of 45%. As with some of my other solid muscle cured products, I will be casing them next time.
Red,
If you keep this up, I mean posting pisctures all these beautiful cured, dried meats.
All our members will finish up with monster inferiority complexes.
What you done for me with all these photo's is getting me rather worked up and stressed out about starting my own curing/ drying chamber.
My wife tells me already that I am very hard to live with.
Cheers MATE and congratulations again on your charcutrie endeavours.
Jan.
If you keep this up, I mean posting pisctures all these beautiful cured, dried meats.
All our members will finish up with monster inferiority complexes.
What you done for me with all these photo's is getting me rather worked up and stressed out about starting my own curing/ drying chamber.
My wife tells me already that I am very hard to live with.
Cheers MATE and congratulations again on your charcutrie endeavours.
Jan.
Thanks Jan, I think that I've been lucky in this whole thing and I'm glad I made several products to get going rather than one or two. Certainly learned a lot in the past 3 months. I have a coppa that I will be tasting later today and will post pics. I also have a salami genoa that seems to be stuck as far as the drying, and is still quite soft when I squeeze it.
I'm looking forward to seeing your efforts in that mega chamber you are constructing. And as far as your wife's complaint about you being hard to live with, that is a standard line that all women use. Just smile and nod and continue doing what you were doing.
I'm looking forward to seeing your efforts in that mega chamber you are constructing. And as far as your wife's complaint about you being hard to live with, that is a standard line that all women use. Just smile and nod and continue doing what you were doing.
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- User
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- Joined: Wed Nov 30, 2011 16:38
- Location: Victoria BC
Where abouts are you on the Island
Hi Redzed: I am live Victoria and I am just getting into cured sausage. I would love to see your setup and pick your brain for any ideas.
Bert,
Bert,