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Author Topic: Salami 2024  (Read 1534 times)

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Bentley

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Re: Salami 2024
« Reply #15 on: February 07, 2024, 09:00:50 PM »
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!
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Bentley

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Re: Salami 2024
« Reply #16 on: February 18, 2024, 12:32:25 PM »
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.



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Bentley

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Re: Salami 2024
« Reply #17 on: February 18, 2024, 06:54:20 PM »
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!

« Last Edit: February 18, 2024, 06:56:06 PM by Bentley »
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Bentley

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Re: Salami 2024
« Reply #18 on: February 25, 2024, 03:09:18 PM »
Pretty much done with the drying phase.  On to the Aging.  Not a bad sandwich for only 5 oz. of meat.


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Bar-B-Lew

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Re: Salami 2024
« Reply #19 on: February 25, 2024, 04:30:26 PM »
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.
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Bentley

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Re: Salami 2024
« Reply #20 on: February 25, 2024, 08:42:51 PM »
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!
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Bentley

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Re: Salami 2024
« Reply #21 on: March 11, 2024, 05:37:55 PM »
All finished.  Will wipe in some red wine vinegars and vac seal.


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GREG-B

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Re: Salami 2024
« Reply #22 on: March 11, 2024, 09:45:35 PM »
Very nice.   :clap:
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