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Salami 2024
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Topic: Salami 2024 (Read 1611 times)
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Bentley
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Your at the point in life...one pit is enough...
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Mayberry
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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Mayberry
Re: Salami 2024
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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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Mayberry
Re: Salami 2024
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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!
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Last Edit: February 18, 2024, 06:56:06 PM by Bentley
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Bentley
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Mayberry
Re: Salami 2024
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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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Schnecksville, PA
Re: Salami 2024
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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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Mayberry
Re: Salami 2024
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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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Mayberry
Re: Salami 2024
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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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Washougal WA
Re: Salami 2024
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Reply #22 on:
March 11, 2024, 09:45:35 PM »
Very nice.
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Salami 2024