December 25, 2009

Saucisson Sec

I made my first batch of saucisson sec last month. We have enjoyed the results very much. We got 5, roughly 10-12 inch sausages in hog casings from the recipe. They have been curing for about three weeks and have lost more than the 30% of their weight. I used a little less meat and a little more spice, but basically followed the recipe from the Charcuterie book. So they are a bit spicy, though to good effect (Rob basically ate a whole one by himself tonight!).

I did have a similar problem as Jim did with some air pockets in the top half of the first sausage we cut into; however, no problems with that on the second one.

November 15, 2009

Salumi Update - Due Finito y Due Progesso

I deemed my Saucisson Sec to be ready and consumable one week ago

after dry-curing for 30 days post-stuffing. Four of the sausages were produced.

Here is one of them before cutting:

Here it is at first cut:

Here it is sliced for consumption:

As you can see there were some interior gaps - don't know why - improper stuffing?

Found it to be quite tasty, but a little chewy. Not really any case hardening,

but probably went a little too long in the curing chamber.

I will have to confess to indulging in the acquisition of a good slicing machine.

I just could not imagine mangling a lovingly nurtured product with an uneven hand

cut no matter what quality of knife used.

Here are some pics of the beast:

Click here to download:

Salumi_Update_-_Due_Finito_y_D.zip (3136 KB)

Besides, I have another product in the works that absolutely demands paper

thin delivery to be enjoyed.

Today (Sunday - November 15), it became apparent that the Tuscan salami

were ready. They were quite firm and some very small beads of fat tears started

to appear. So....finito.

Here they are before cutting:

Tuscan salami ready for tasting:

VERY tasty product - the lactic acid tanginess is quite different from what

the Saucisson Sec presents.

That leaves two products that still PROGRESSO (pardon my Italian) in the

dry curing chamber:

Voila:

One, of course, is the two Genoa salami which now

have a good coat of white mold and look like this at three weeks:

The other is a 1.3 lb piece of pork belly that I started on October 28 using

the recipe in the book on page 201.

I cured it in a quart size Ziploc under a brick for 10 days:

After curing, and before going into dry-curing chamber:

It has been dry curing for 8 days an now looks like this:

It was very noticeably firmer after the time in the Ziploc cure, and is

even more firm now. I hope to try it on my guinea pig Thanksgiving

guests 11 days from now.....PAPER THIN!

They will have to suffer through proud presentation of Saucisson Sec,

Tuscan Salami, Dry-Cured Pork Belly, and some home cured/cold-smoked

Loch Duart Salmon that turned out quite well (again using the recipe from

the book)....home made Hickory Smoked mixed nuts (treated with gourmet

soy sauce, salt, and a pinch of cayenne) for the squeamish or unadventurous.

Click here to download:

0Salumi_Update_-_Due_Finito_y_D.zip (3671 KB)

November 13, 2009

Update on the curing

Hey guys,

Here is an update on the progress of my Tuscans and some other projects. My curing chamber has been holding pretty steady at about 65 degrees with a RH of between 64% and 70%. I took them out to give em a cleaning yesterday. I had some very minor, potentially bad mold spots on them. All is well now. Next to them, you can see a batch of saucisson secs which appear to be doing very well. If my untrained eye might say so. I added a couple of of tbsp's of brandy to the meat, so I am very anxious to taste these. They're about two weeks old. I'm guessing one more week and We're good to go. I also have a Bresaola about to finish its second week in the fridge. I soaked the meat in wine for about 12 hours before applying the cure. It smells awesome. After this week, it has 3 weeks of hanging out to do.

I'm not sure of the next class date, but I'm hoping to be able to bring all of these and some other goodies that I've been working on, for all of us to feast on. I'm especially excited for the Bresaola. Jamie, I dont know if you have a paticular item that you wanted to work on in the next class, but I'd like to let it be known that I'm Koo koo for Copa!

Cheers!

Wayne