Removed the 2 salami and the lonzino today. The salami were ready last week. The lonzino just today.
The 2 salami are the two featured in the second chance salami post. The one pictured in the middle is the oregano, blood orange zest, cardamom. On the right is the porcini, sage salame. They were removed at a touch over 43% weight loss(maybe 43.3%). They both look great. The porcini salame is the one that gave me a textural issue last time around. I think I may have forgot to add dextrose, preventing it from binding correctly. This time around the texture is right, with both, I should add. As far as flavor, the porcini salame really is outstanding. This opinion is shared by everyone who's tried it. I highly suggest anyone who makes their own to try this. The oregano salame is really good as well, but, eating it after the porcini salame does it no justice. It is certainly a good salame, worthy of reproducing.
This lonzino is the lonzino pictured on top in the lonzino carousel post. Cured with fresh oregano, lemon zest and hot pepper. It was removed at 40% weight loss, which usually would seem a little high for a lonzino, but, it was perfect. Great texture, good flavor. I thought it might be a little challenging or odd with the lemon zest, but, it is surprisingly mild. Porky and delicious. Successful all the way around.
Ooh!
ReplyDeleteThose look fantastic.
I especially like the rosiness of the lonzino.
I'm very happy with the look of this lonzino.
ReplyDeleteDid you use dried, powdered porcini or fresh minced? I really, really like the notion od sage-porcini salami, especially for the wild boar I use so often.
ReplyDeleteNice lonzino, too! I make that a lot...
I used dried porcini, ground into powder in the food processor. It would be perfect for the boar salame. Really fantastic tasting. Drop me an email when you want to make it, I'll give you my ratios.
ReplyDeleteCan you post the ratios on the blog, cause it sounds really good to me too, Scott. Maybe with pork, maybe with bison . . . The pork liver terrine I just made had quite a bit of powdered porcini in it, and I really liked what it added.
ReplyDeleteI posted the ratios under the Second chance salami post.
ReplyDeleteNice looking salumi!
ReplyDeleteHi Scott,
ReplyDeleteI'm going to make my first salami this weekend and am excited to try your porcini recipe. I was also going to make the tuscan salami in Charcuterie and I was struck by the contrast in weight loss- you are pulling your salami at 43% and the book recommends 30%! That seems like a significant difference. Surely it can't just be a matter of taste, can it?
Thanks
Jake
Jake,
ReplyDeleteI found that 30% was nearly raw. The 43% was a number Jason Molinari used. Just so happened that after the 30% came and passed, I kinf of went by feel. When it felt hard enough, I removed it. Coincidentally enough, 43% was the number. 30% may be a better number if using smaller diameter hog casings.
Hi Scott,
ReplyDeleteSorry to be a pain, but I don't understand. Why should the percentage of loss depend on the size? I'm especially interesting in this comment because I plan to use hog casings.
Thanks
Jake
The smaller it is, the quicker it dries. 30% might be hard/dry enough for a small hog casing. While, I know from experience that it is not enough for a 60mm collagen casing.
ReplyDelete