Finocchiona Salami

[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.

[carnie1]

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

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