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Old 04-09-2016, 07:23 PM   #1
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Tuscan Salami

I feel like a criminal, a Walter White of Breaking Bad, in finely measuring white powder (sea salt, dextrose, Insta-Cure, Starter Culture, etc.), but the product looks good.

Since Iím such an outlaw I added a wee bit more Chianti Wine then called for.

A five pound batch of meat gave me a 2 and a 2.5 lbs chub. Where did the 1/2 pound go? My grinder is a nice piece of equipment for ďgrindingĒ, but lacks in stuffing. Iíve bits of meat about everywhere that didnít make it into the casings. For XMas the Dog is going to buy me a sausage stuffer. What a dog!

And now for the pictures:
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Old 04-09-2016, 07:25 PM   #2
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Looking real good, you're making me hungry.
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Old 04-09-2016, 07:31 PM   #3
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Outstanding. Can you get the stuffer for your kitchen aid? My wife loves hers.

BTW, any questions come from purely a consumer perspective.
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Old 04-10-2016, 07:37 AM   #4
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Originally Posted by Jflytle View Post
Outstanding. Can you get the stuffer for your kitchen aid? My wife loves hers.

BTW, any questions come from purely a consumer perspective.
It is a great mixer, and I use it all the time. The grinder/stuffer attachment just doesn't look like it can handle the quantity nor stand up to the stress. I've never seen one in person and will likely seek one out before I make a decision on what to buy.
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Old 04-10-2016, 12:38 PM   #5
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2 more Chubs. And I figured out how to better pack the salami with the grinder. Looks like I don't have to buy a Sausage Stuff afterall. The ones on the right from yesterday are starting to ferment and I can see pockets were the packing was light. Today's look good, and the weight tells me it's much tighter. 2lbs 4oz, and a 2lbs 8oz Chubs.

I've got meat enough for another 2 and the expensive Chianti wine to use up. A trip to the store this week, and I'll attempt another 6 with a Chardonnay wine, for the Soppressata Salami.

That will be 12 Chubs, and I've started on the Capicola, one sweet and one spicy. O'Boy!

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Old 04-10-2016, 03:17 PM   #6
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You're killing me over here. Damn that looks good!
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Old 04-10-2016, 05:26 PM   #7
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Originally Posted by Dude22 View Post
You're killing me over here. Damn that looks good!
I really like the casings. Very tough. On the ones of yesterday, I opened the ends to further compact the meat. Good success, and it reinforced just how tough the casings are. I was squeezing and massaging quite roughly expecting something to split. And yet is so breathable. 2 ounces have already evaporated away. 30% lose is when it is done, so 8 more ounces of weight lose and it will be ready.

When done, I'll wrap them like game meat and put them in the bottom of the deep freezer and they should be good for years. Good SHTF food for the early Zombie Apocalypse days when means of survival don't leave a lot of time for searching for food.
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Old 04-11-2016, 12:22 PM   #8
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And now I'm out of meat. Time to go to the store.

A 2lbs 6Oz and a 2lbs 8Oz Chubs.

The rightmost is the ones from 2 days ago. Fermentation is going good. One more day in this warmer area, and I'll move it to the garage for the long hang where it will stay till complete. Once I get everything going and hanging in the final area, it's going to look like a professional operation.
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Old 04-11-2016, 01:15 PM   #9
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Mmmm, looks good. But the competition has some blue stuff that's supposed to be out of this world
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Old 04-11-2016, 02:58 PM   #10
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...lookin good, if it doesn't wind up tasting good I'll bet that will draw a bear or two in :-)
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