Salami cacciatore

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atomicsmoke

Master of the Pit
Original poster
OTBS Member
Apr 3, 2014
4,313
1,235
Toronto, Canada
I followed Len Poli's recipe (not to the dot).

3.335kg meat+fat (shoulder, beef chuck, backfat).

Used b-lc-07 for fermentation:48h at 23C.
I dipped the casings in Mold 600 solution, then the sausages again before hanging.

75% was stuffed in regular pig casing (36mm). 25% in a hog bung end so i can get a larger diameter salami).

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After 18 days the weight loss for the small casing is around 38%.
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Sliced
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Comparativ analysis with autenthique Pick Salami
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Have you done cacciatore before? I was surprised at the intensity of the flavor. You mentioned the coriander was a little too much. I used Hank Shaw’s recipe and felt the same way about the caraway.
 
I've done cacciatore once before. I don't remember coriander beeing too much then (used same recipe).
 
The small diameter salami is dry now....aprox 42% loss.
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The large diameter casing needs another couple of weeks.
 

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