tag:blogger.com,1999:blog-3155175368056651983.post8418840182215879443..comments2024-03-19T17:05:39.587-04:00Comments on THE sausage debauchery: Salumi Removalscotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3155175368056651983.post-43706850369816842782009-08-19T16:37:01.792-04:002009-08-19T16:37:01.792-04:00The smaller it is, the quicker it dries. 30% migh...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.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-87847277735301622162009-08-19T14:18:34.260-04:002009-08-19T14:18:34.260-04:00Hi Scott,
Sorry to be a pain, but I don't und...Hi Scott,<br /><br />Sorry 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.<br /><br />Thanks<br />JakeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-20367173071037571862009-08-19T12:55:44.868-04:002009-08-19T12:55:44.868-04:00Jake,
I found that 30% was nearly raw. The 43% ...Jake, <br /><br />I 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.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-69168554586494843062009-08-19T11:57:47.656-04:002009-08-19T11:57:47.656-04:00Hi Scott,
I'm going to make my first salami t...Hi Scott,<br /><br />I'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?<br /><br />Thanks<br />JakeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-15485245667978498582009-06-18T14:36:02.321-04:002009-06-18T14:36:02.321-04:00Nice looking salumi!Nice looking salumi!Jameshttp://www.jamesmelendez.comnoreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-16880413254116422652009-06-13T08:28:35.063-04:002009-06-13T08:28:35.063-04:00I posted the ratios under the Second chance salami...I posted the ratios under the Second chance salami post.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-82641318669512116282009-06-12T15:31:56.172-04:002009-06-12T15:31:56.172-04:00Can you post the ratios on the blog, cause it soun...Can 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.Larbohttps://www.blogger.com/profile/11702817321796968379noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-80928593376998026712009-06-11T23:26:12.807-04:002009-06-11T23:26:12.807-04:00I used dried porcini, ground into powder in the fo...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.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-73322823212440592432009-06-11T23:16:17.680-04:002009-06-11T23:16:17.680-04:00Did you use dried, powdered porcini or fresh mince...Did 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. <br /><br />Nice lonzino, too! I make that a lot...Hunter Angler Gardener Cookhttps://www.blogger.com/profile/01996285578001308125noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-91494623401605597482009-06-10T16:07:17.970-04:002009-06-10T16:07:17.970-04:00I'm very happy with the look of this lonzino.I'm very happy with the look of this lonzino.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-79359504543678376032009-06-10T15:29:47.824-04:002009-06-10T15:29:47.824-04:00Ooh!
Those look fantastic.
I especially like t...Ooh!<br /><br />Those look fantastic. <br /><br />I especially like the rosiness of the lonzino.Unknownhttps://www.blogger.com/profile/16266677231019660629noreply@blogger.com