Well, my molds and starter cultures FINALLY came in, so this weekend I tried my hand at Genoa Salami.
This was roughly a 5lb batch. I had 2lbs beef, 2lbs pork and 1lb pork belly fat. I really tried to focus on keeping the meat cold (like 34F cold) the entire time. Ground the pork and fat on a 10mm die, and the beef on a smaller die (4.5mm?)
Side note, I had a new auger and blade, and STILL had oxidation sludge on the auger screw...worse than the ones before. So I don't know, I guess it's just a think that exists...
Okay on to mixing...I weighed and mixed all my ingredients together, as well as starter culture. The plan WAS to use our KitchenAid with the paddle attachment. However, our model (the Artisan Series), only has a 5Qt bowl. The meat Fit...all the way to the brim. There was no room for the attachment or mixing for that matter. So, sadly, I need to look at other alternatives for mixing. The fallback was to mix by hand and I did...and it was cold :wink:
Stuffing was easy...I used protein lined fibrous casings, let them soak while I was loading the stuffer, and stuffed TIGHT. Ended up getting 3...2 at 12" and one shorter. The picture below is me painting on my Mold 800 after pricking the casings for air pockets. Also a test chub for pH later
Next I fermented them in my oven (OFF) and in a giant ziplock bag. The combo met my heat and humidity benchmarks. After 18 Hours, I was around 4.9-5.0pH level
From the oven to the drying chamber. I am running at 55F and 76%RH and my averages are showing that. Looking for 35-40& weight loss.
Will post updates as they come. See you in a few months!
This was roughly a 5lb batch. I had 2lbs beef, 2lbs pork and 1lb pork belly fat. I really tried to focus on keeping the meat cold (like 34F cold) the entire time. Ground the pork and fat on a 10mm die, and the beef on a smaller die (4.5mm?)
Side note, I had a new auger and blade, and STILL had oxidation sludge on the auger screw...worse than the ones before. So I don't know, I guess it's just a think that exists...
Okay on to mixing...I weighed and mixed all my ingredients together, as well as starter culture. The plan WAS to use our KitchenAid with the paddle attachment. However, our model (the Artisan Series), only has a 5Qt bowl. The meat Fit...all the way to the brim. There was no room for the attachment or mixing for that matter. So, sadly, I need to look at other alternatives for mixing. The fallback was to mix by hand and I did...and it was cold :wink:
Stuffing was easy...I used protein lined fibrous casings, let them soak while I was loading the stuffer, and stuffed TIGHT. Ended up getting 3...2 at 12" and one shorter. The picture below is me painting on my Mold 800 after pricking the casings for air pockets. Also a test chub for pH later
Next I fermented them in my oven (OFF) and in a giant ziplock bag. The combo met my heat and humidity benchmarks. After 18 Hours, I was around 4.9-5.0pH level
From the oven to the drying chamber. I am running at 55F and 76%RH and my averages are showing that. Looking for 35-40& weight loss.
Will post updates as they come. See you in a few months!
