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Squeeeal on
Pork shoulder and belly, lots of hot and sweet Calabrian pepper, small amounts of fennel seed and pollen, black peppercorns ground and whole, salt, cure2
Stuffed in hog casings, F-LC starter for 3 days at 75F in the oven, ph meter was reading around 5.0.
Mold600 sprayed during fermentation, then hung for about 3 weeks. This piece is the smallest, I made 4 total. Today there was about 40% loss on this small piece so we tasted it. It’s still a bit soft so I will let the others dry a bit more. Can’t wait to make another batch.
Is that a whole peppercorn on the cut? At first glance I was sketched out thinking you somehow had mold
charcuteriepix on
Looks great especially for a first attempt. How is the bind?
TidalWaveform on
That looks perfect, great job.
lurker12346 on
That looks amazing
Behacad on
How do you spray it on? Simple spray bottle?
sausagemaker1 on
Looks beautiful. Enjoy.
butch7455 on
Looks great, what size casing?
butch7455 on
If you’re looking for a site that does a lot of salami, look at 2 guys and a cooler. Eric runs it. I have been following him for 5 years now. I’m a patron. Another site you should check out is, Duncan Henry. He’s a young guy based in Canada. Not a deep in salami.
11 Comments
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Pork shoulder and belly, lots of hot and sweet Calabrian pepper, small amounts of fennel seed and pollen, black peppercorns ground and whole, salt, cure2
Stuffed in hog casings, F-LC starter for 3 days at 75F in the oven, ph meter was reading around 5.0.
Mold600 sprayed during fermentation, then hung for about 3 weeks. This piece is the smallest, I made 4 total. Today there was about 40% loss on this small piece so we tasted it. It’s still a bit soft so I will let the others dry a bit more. Can’t wait to make another batch.
[https://i.imgur.com/Dp6BER6.jpg](https://i.imgur.com/Dp6BER6.jpg)
[https://i.imgur.com/L5nLPNL.jpg](https://i.imgur.com/L5nLPNL.jpg)
Is that a whole peppercorn on the cut? At first glance I was sketched out thinking you somehow had mold
Looks great especially for a first attempt. How is the bind?
That looks perfect, great job.
That looks amazing
How do you spray it on? Simple spray bottle?
Looks beautiful. Enjoy.
Looks great, what size casing?
If you’re looking for a site that does a lot of salami, look at 2 guys and a cooler. Eric runs it. I have been following him for 5 years now. I’m a patron. Another site you should check out is, Duncan Henry. He’s a young guy based in Canada. Not a deep in salami.