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.