Finocchiona Salami

Started by carnie1, February 28, 2010, 06:36:01 PM

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carnie1

This is my first stab at this type of salami as in the recipe from here http://lpoli.50webs.com/index_files/Salami%20finocchiona.pdf 
Since I always have trouble with captions I'll tell you the captions , dry ingredients, raw meat, ground and spiced, ready to stuff, double stuffed, incubating for 24 hr using my PID and this http://www.grainger.com/Grainger/items/4TDD4 for heat.
Incubating at 85* and 90% RH
Will keep you posted on the progress



           

pensrock

Really interesting. How long does it take to get finished?

NePaSmoKer

I gotta learn how to say it  :D

Habanero Smoker

Looks nice. Let me know how the infrared heat works. I was afraid to use that type of heat. I thought the sausage would get to a much higher temperature then the air temperature my Ranco was monitoring.



     I
         don't
                   inhale.
  ::)

carnie1

Quote from: Habanero Smoker on March 01, 2010, 02:12:48 AM
Looks nice. Let me know how the infrared heat works. I was afraid to use that type of heat. I thought the sausage would get to a much higher temperature then the air temperature my Ranco was monitoring.
Holding at 81.1 after 18 hours. I haven't opened the door yet, will later on to take out heat and start cooling

Quote from: pensrock on February 28, 2010, 07:01:04 PM
Really interesting. How long does it take to get finished?
Supposed to be around a month

carnie1

As of today here is what they look like, I'm tempted to cut one as they are pretty firm and I'm heading back north in a few days so I'm not sure how they'll take the trip.

NePaSmoKer

I think they would be good to travel if ya vac sealed em?

Tenpoint5

They look really good Tony
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