I'm getting that Salami feeling again - Kimber Forum

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Old 09-17-2016, 08:54 AM   #1
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I'm getting that Salami feeling again

I did an inventory, and I am running out of salami.

I gave to much away, and I ate a lot of it quicker then I should have.

I'm thinking 80lbs, that will dry into about 55lbs. All Tuscan Salami. I've purchased netting, peppercorns, a humidity monitor, and I know how to correct the few mistakes of last springs first attempts. Some of the salami was a bit soft in the middle. It had dried to fast causing some case hardening, thus preventing the center from drying properly. The thought is to monitor the humidity (and putting in wet towels to maintain the humidity) and squeeze the salami daily to encourage the meat to be more permeable.

Blast from the past ->
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Old 09-17-2016, 10:48 AM   #2
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Isn't that part of the fun of making it...to share and eat all you want my friend?
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Old 09-17-2016, 12:38 PM   #3
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I'm going to have to check to see if posting about "squeezing your salami daily to encourage the meat to be more permeable" is allowable or not.
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Old 09-17-2016, 01:28 PM   #4
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Picked up 45lbs of Pork Shoulder. I'll slice or cube into 1" pieces the 20lbs of it for a semi freeze and then grind it up. Tomorrow I'll start stuffing it into the 2.5" round 18" long casings.

Chianti Wine was $14 a bottle. Wow! If I was brave I'd toss in some of my Elderberry Wine, but I'm still to new to all this to begin wandering off the well described path.
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Old 09-17-2016, 01:32 PM   #5
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Originally Posted by 2sharp2 View Post
Isn't that part of the fun of making it...to share and eat all you want my friend?
When someone gives you 75lbs of Blueberries, or a giant chest freezer, or several buckets of tomatoes and peaches, the return gift of Salami encourages more of the same.
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Old 09-17-2016, 02:37 PM   #6
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Originally Posted by Chuck43 View Post
I'm going to have to check to see if posting about "squeezing your salami daily to encourage the meat to be more permeable" is allowable or not.
lol, thanks for the laugh!
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Old 09-17-2016, 02:44 PM   #7
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20lbs in the freezer.

Thanks to the 26cuft freezer. When this was offered to me, I thought, whatever would I do with such a monster. Now I can't believe I ever did without such a capacity freezer.
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Old 09-19-2016, 12:56 PM   #8
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1st 20 pounds on its way.

Next 20 is in the sink thawing out.
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Old 09-19-2016, 01:40 PM   #9
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Wow, you are amazing! Your really are self sustaining. Nice.
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Old 09-19-2016, 01:45 PM   #10
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It's a lot of work, do 20lbs all at once. I've probably 10 hours or so into this already. It's all standing up with hands plunged into nearly frozen pork or working with a very sharp and slippery knife.

I've picked some tricks and some equipment to make this easier and that should give me better quality finish product.
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