So, I had another boston butt from the double pack that I bought Saturday. I wrapped it immediately with saran wrap and put it in the freezer overnight Sunday...for about 24 hours, then I pulled it out and stuck it in the fridge to thaw. This kept the meat super fresh and gave a couple days to prep before tackling this project.
So, yesterday, Amazon shutdown all but necessary Medical and essential grocery and household needs. I had intended on buying a small spool tool for tying salamis, but figured I'd hold off on that and not clog up the shipping. Instead, I took a drop of 1/2" dowel from the hanger poles I cut for the garbage can fermentation chamber. Used it to wrap the twine around and make a spool...
I also prepped the mold 600 in distilled water with a pinch of dextrose to let it wake up overnight and mixed up the spices, salt and cure #2. The next morning, I cut the butt and separated the fat from the lean. I ground the fat first through a 12mm plate, then ground the lean through a 4.5mm plate ( I need to buy a 3mm).
Meat was very cold....still had ice crystals in it. Very good grind.
Then it was time to mix in the seasoning. salt, cure #2, and the Flavor of Italy starter culture...
Then stuff into the beef middles...
The mince leftover in the stuffer I wrapped in saran wrap to ferment. This will be my pH test piece.
And tied...
I used the other method I recently saw from a youtube from the Italian Norcini Association. This is the way to do it! Fast!!!
I really like how they make the loop at the top seamlessly while trussing the salami!
Brushed them with the mold 600 and they are in the fermentation chamber @75*F with 85-90% Humidity. Should get a pH drop below 5.3 in about 24 hours.
So, yesterday, Amazon shutdown all but necessary Medical and essential grocery and household needs. I had intended on buying a small spool tool for tying salamis, but figured I'd hold off on that and not clog up the shipping. Instead, I took a drop of 1/2" dowel from the hanger poles I cut for the garbage can fermentation chamber. Used it to wrap the twine around and make a spool...
I also prepped the mold 600 in distilled water with a pinch of dextrose to let it wake up overnight and mixed up the spices, salt and cure #2. The next morning, I cut the butt and separated the fat from the lean. I ground the fat first through a 12mm plate, then ground the lean through a 4.5mm plate ( I need to buy a 3mm).
Meat was very cold....still had ice crystals in it. Very good grind.
Then it was time to mix in the seasoning. salt, cure #2, and the Flavor of Italy starter culture...
Then stuff into the beef middles...
The mince leftover in the stuffer I wrapped in saran wrap to ferment. This will be my pH test piece.
And tied...
I used the other method I recently saw from a youtube from the Italian Norcini Association. This is the way to do it! Fast!!!
I really like how they make the loop at the top seamlessly while trussing the salami!
Brushed them with the mold 600 and they are in the fermentation chamber @75*F with 85-90% Humidity. Should get a pH drop below 5.3 in about 24 hours.