Fatty pork shoulder ground at 1/4” with 2.5% salt, 0.25% cure #2, 0.2% sugar, 0.3% dextrose, 0.3% each white pepper, fennel, and garlic, plus the usual T-SPX starter culture, fermented 48 hrs @ 20 C/72 F 90% RH. Stuffed in beef middles, to be hung for 60 days.
I’m rusty at tying off salami. It’s my first batch in about a year.
by DatabaseMoney7125
3 Comments
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Beautiful string tying! I do sopressata and twist them each round. But this is just nice. Salut!
I gotta learn to tie my salami like that, great job!