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).
After 18 days the weight loss for the small casing is around 38%.
Sliced
Comparativ analysis with autenthique Pick Salami
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).
After 18 days the weight loss for the small casing is around 38%.
Sliced
Comparativ analysis with autenthique Pick Salami
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