Salami 2024
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#16 by
Bentley on 07 Feb 2024
I am thinking a tad less fat in the Sop and the Genoa or the real solution would be spend the money and get a meat mixer! Just hate it for twice a year!
Bentley
#17 by
Bentley on 18 Feb 2024
All of the 50mm have reached correct weight and are now aging. The 65mm Genoa are just over 35% and the Sopprasota are just under 35% so a couple more weeks for them before aging.
Bentley
#18 by
Bentley on 18 Feb 2024
I always like to quantify success if I can. I decided to buy what I consider Professionally/Commercially made salami and see how I stack up. I believe right now my Sopprasota and Chorizo are better then the $20 stuff, but their Genoa has much more flavor then mine right now!
Bentley
#19 by
Bentley on 25 Feb 2024
Pretty much done with the drying phase. On to the Aging. Not a bad sandwich for only 5 oz. of meat.
Bentley
#20 by
Bar-B-Lew on 25 Feb 2024
Did you make the roll? Sandwich looks good. Not sure I could eat that much "hard" lunch meat on a sandwich. Need a little softer ham on it for me.
Bar-B-Lew
#21 by
Bentley on 25 Feb 2024
A buddy made the roll and asked me to try it. A little to hard for me, but good flavor. I need that soft inner hoagie type roll. And the meat was paper thin, cut on #1 setting! But you are right, 3 oz would have been better!
Bentley
#22 by
Bentley on 11 Mar 2024
All finished. Will wipe in some red wine vinegars and vac seal.
Bentley
#23 by
GREG-B on 11 Mar 2024
Very nice.
GREG-B
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