There was a bit of concern during it's drying. My old chamber is so well inoculated with mold, the speck developed a really thick layer of white mold. I'm talking 1/8" worth. I left it due to it being mostly white, however, about 2 months in, some green spots moved in. No biggie, I just gave them a pretty thorough bathing in a vinegar bath. Then, I realized there was some standing water in the bottom of the chamber of which I was unaware. It was hiding under the Styrofoam on top which I place the humidifier. This contributed to a somewhat musty smell in the chamber. I removed all the salumi and cleaned out the chamber with a bleach and water solution. Smell taken care of, but, there goes all the mold I developed in there. I noticed a bit of the smell on the speck as well, and was a little apprehensive that I ruined them. So, after 4 months of drying I took it out to see where it was. I split it right down the middle and out poured the most incredible smoky, pork perfume I ever smelled. Unbelievable. This is most likely the best salume I have produced to date.
Monday, September 26, 2011
I got a couple of these mega speck back in April from Michael Clampffer. I cured and aged these exactly as I did these. Only difference is the quality of the meat. Totally different ballgame, as you can see by the marbling and the fat cap. As far as tasting is concerned, I am completely flabbergasted. I am delighted that I write everything down in my little notebook. Had I done this by the seat of my pants, I would be beside myself. This is awesome in every sense of the word. I'm sure 95% of it is the sheer quality of the product, but, I certainly didn't do anything to get in it's way. The smoke is perfect, not just in a smoky way, but, a tinge sweet, perhaps? Sliced thinly enough, the fat melts on your tongue, pretty amazing. Perfect smoky, hammy deliciousness.