I've been making sausage for a long time, but this is something I've been wanting to try for a while now. I started simple with a Genoa salami recipe from 2 Guys and A cooler Cooler and went to work. I did make one change, which is I went with all pork rather than a mix of beef and pork. As you can see in the fourth pic, I've been weighing them every week and shooting for a target of 40% moisture loss. I pulled this one early at 31.5% because I was eager to try and also I'm curious to see the difference between 30 and 40% loss. The flavour is very mild, almost not quite salty enough, but still nice. Mildly tangy from the fermentation, and the texture is soft but still with a nice bite. I'm going to let the rest go until they get closer to that 40% target.
by TheRemedyKitchen
12 Comments
Hi /u/TheRemedyKitchen if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Congratulations! Well done
Looks fantastic!
Looks great, well done!
👏👏👏👏 Those look great! Whose method/recipe did you follow? Do you mind sharing proportions?
How did you make your curing space? I haven’t found the right humidity/spot yet for me, personally.
I can’t wait to see your next salumi. Great job!
Rightly proud, they look great.
I wished someone had a recipe without nitrites… I hate nitrites… it tastes like chlorine to me.
Looks great! Now keep it up!
Well done ! Looks great
This is some next level results! Congratulations! You have mastered this craft, IMO 😃👍
Yum
That looks awesome well done! What humidity did you have it set to?