Meat Club Charcuterie - Filed under 'genoa'

March 6, 2010

Sloan Tuscan / Genoa update

Quick update on my Tuscans and Genoa from last weekend. I have kept my Genoa under a damp towel, changing and checking twice daily, for the past week. I have been able to keep the humidity at about 80-85% and the temp in the mid- to high-60s F. I took the Tuscans out of the oven on Tuesday morning and hung them downstairs in the same room as the genoa, but about 18" away and not under a towel.

Click here to download:

Sloan_Tuscan_Genoa_update.zip (9866 KB)

My curing "chamber" is just a little closet under the stairs in the basement, but the conditions in general are good. At this point all the salamis are in the same room. I mist the room once per day and check everything in the morning and in the evening.

The casings look very good to me at this point, still very pliable and not yet beginning to really dry out. A little mold is beginning to form, and so far it looks--to me--like the good kind. I have wiped off (with white vinegar) any small bluish-green spots right away just to be on the safe side.

There is a nice aroma of fermentation in the closet. I'm beginning to like that smell.

PS My genoa is in bondage because the string was too short to fit around my hanging rod and I was afraid it would slip off because the salami was so heavy.

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Filed under // erika genoa tuscan update

Posted by Erika

Comments [7]

February 17, 2010

Genoa Salami - Second Harvest

We cut into the second Genoa salami that we had curing on Super Bowl Weekend (February 7, 2010). You may remember that surprisingly, we found that the weight loss on the first Genoa salami (created at the same class as the second one) was quick enough that we harvested it in late December at 31% weight loss. However, it was definitely not ready. The interior was not totally firm, and slicing produced delicate slices that sort of fell apart. This first salami continued to age in the fridge even after cutting into it - became firmer and tasted better. Perhaps I recorded the weight incorrectly at the beginning. But, I really do not think so. Can't explain the rapid weight loss.

The second one continued to lose weight at a slower and slower rate. At the end it was losing about .01 lbs. per week in an environment in the mid to high 50s degrees of temp and 50-60% RH. I finally decided 3.5 months was enough. It had lost exactly 30% of its weight and was very firm to the squeeze test.

Here it is before cutting:

Another view:

With and end cut off:

On a plate (top left) with other salumi destined to be consumed during the game, accompanied by (clockwise) dry cured pork belly, saucisson sec, peperone, Tuscan salami, and Genoa salami from Fatted Calf (for comparison purposes).

The final presentation:

Note how thinly the slicer can work on the slices of pork belly. Can actually see the bread sticks through them. I really like having a good slicer around. Use it at least once a week on something.

Bottom line - our Genoa salami beat Fatted Calf's hands down. Much more interesting flavors. Perhaps a little high on the fat content. This second one was definitely ready. Very firm inside and easily sliced. I have no doubt that it could have aged quite a bit longer. But, to what advantage I do not know. It is very good as it is.

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Filed under // genoa jim salami

Posted by Jim

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December 31, 2009

Genoa Salami - First Harvest

I have been conferring with Peter about the state of my two Genoa salamis which are 68 days old. The smaller one is at 31% weight loss and the larger one is at 26% - currently 2.13 lbs. and 2.69 lbs. respectively. They have been in an environment around 55 degrees and RH in the high 40s to low 50s for the last several weeks. Weight change has been very slow recently - e.g. .01 lbs. in the last five days. They both feel pretty firm. He thinks they are ready to try. So, this evening I cut into the smaller one.

Here it is before the cut:

Here it is after cutting off about 1.5 inches from the hanging end:

If you look closely in this picture you can see a slight depression of about one half inch around the darker spots in the lower left quadrant. When I felt this I thought that the sausage had not cured long enough.

Here are slices from the large end:

Here you can see holes/gaps in the area where I thought there was insufficient curing. The slice in the lower left is where my finger felt the soft spot. There are other slices with smaller holes that are clearly fill gaps - probably from insufficient stuffing. I cut these slices with the bung on, and you can see it coming off of the edges of several slices. I chose to remove them before eating which is easy to do. Peter says they are edible and make for a nice "meaty rubber band" chew separately. He is right.

The flavor is tangy and quite similar to the Tuscan salami. The texture is more moist and seems looser (probably because of its larger size) than the Tuscan. The slices (about 3mm) easily break into pieces when picked up. Also, the fat ratio seems a little higher (and coarser) which probably makes them more delicate. I prefer the Tuscan salami over the Genoa...probably because I like the firmer texture.

The other Genoa is still in the curing chamber at 26% weight loss, and I am going to let it go until 35% to see what difference that might make in texture and/or flavor. It may take a while to reach that point since loss is very slow now. Exterior mold has been stable for weeks. I don't think there is any downside in trying this, so I am going for it.

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Filed under // genoa jim

Posted by Jim

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November 21, 2009

Weight Loss

In response to Jim's call for weights, I just checked all mine and found that my tuscans have actually lost 32-38% of their weight, so I think it's time to crack one open.

The giant genoa has gone down from 9 lbs, 7 oz to 8 lbs, 2 oz, for a loss of 14%. Another couple months for that big boy perhaps.

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Filed under // curing genoa Jamie tuscan

Posted by Jamie

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November 17, 2009

Rosen Salami Update

Here's the latest from the Rosen Chamber. Conditions have been holding steady in the mid 50s for temp and 70-80% humidity. I've been keeping my humidity up a bit more than the Ruhlman/Polcyn book calls for for a few reasons. First, because the outside of the giant genoa was starting to get dry and it's so big, I want to make sure I don't get case hardening. Second, I wanted to encourage more mold development. Third, I just got the Marianski book on fermented sausages and it recommends a humidity range of 70-85%, rather than Ruhlman's lower 60-70%, and I put more stock in Marianski. One interesting (and disconcerting) thing I found was that my remote humidity sensor generally reads about 7% higher than my base unit for the same conditions. Who knows which is correct. I have an analog hygrometer in the mail that I'll add to the mix ($5).

You'll see that all seem to be doing nicely, with plenty of mold on the tuscans and a slow but steady development on the genoa. I wiped off some blue/green/khaki mold spots yesterday with a water/vinegar mix. Probably wasn't necessary, but did it anyway. Also, interesting to see that much of the "white" mold on my tuscans is really off-white tending toward yellow/brown. I hope that's OK.

I haven't weighed anything yet, but plan to do so soon.

Click here to download:

Rosen_Salami_Update_tag_Jamie_.zip (3020 KB)

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Filed under // genoa Jamie mold tuscan

Posted by Jamie

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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)

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Filed under // dry-cured pork belly genoa Jim salumi Saucisson Sec slicer tuscan update

Posted by Jim

Comments [11]

November 6, 2009

Molds I Have Known - Update

Here is an update on the salumi in my dry-curing chamber/fridge.

The saucisson sec are very near being ready. I will probably cut into one of them to test tomorrow - Saturday, November 7 - which will be 30 days of curing since they were stuffed. They still have no mold on them, very little squish when you squeeze, and no signs of case hardening. Appearance has not changed for over a week. Hope they taste as good as they look.

The Tuscan salamis have not changed in appearance much - just slightly more white haze on them (undoubtedly the white mold I painted on) and now a few more dense spots of other white mold.

The most interesting items are the two Genoa salami. Two days ago (Wednesday - November 4), I spotted some new blue/green mold spots on one of them. I did not want to wipe them with a salt/vinegar solution as this would destroy the other white/beneficial mold that has developed nicely. So, I mixed a very small solution of 50/50 Clorox and water (about a teaspoon of each) and painted the spots lightly using a small artist's paint brush - hoping to kill the spots and not use enough of the mixture to taint the flavor. I appears to have worked quite well. Pictures and explanations follow:

Here is the most serious area before painting 2 days ago.

Here is another area with less of a problem.

This is the first area immediately after painting.

This is the first area 2 days later (today).

This is the other area today.

As you can also see, the white mold has developed well and continues to do so.

The other Genoa has had absolutely nothing bud the white mold on it.

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Filed under // genoa jim mold salumi

Posted by Jim

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November 5, 2009

Spouse Versus Salami

My lovely wife, Jeanine, cannot stand the "stench" in our basement. She wants me to throw all the salami in the garbage. I tell her that I am THE PRESIDENT OF THE MEAT CLUB and that it is both my duty and passion to carry on these old traditions and craft some tasty morsels in the process. She pinches her nose and says: "Get rid of them!!!!"

But, of course, I cannot. I will need to come up with some other solutions. I'm thinking of setting up some odor barriers in the short term (shower curtains?) and then maybe devise a more involved venting system to the outdoors. I guess not everyone can appreciate the funky/sour smell of aging raw meat.....

While I've still got my cherished boys (they're really like family now), here's a quick update: the Giant Genoa and the three tuscans are all sharing the curing chamber, which is hovering around 55-60 degrees and 72-76% humidity. Everything's looking pretty good, especially the tuscans, which are developing an excellent bloom of powdery white mold (see pictures). The genoa is doing nicely too, but not much mold and the only mold is slightly furry (though it's white and not too furry, so I'm not concerned); I see the beginning of some nice white powdery mold, which is good. Despite the relatively high humidity in the chamber, I have some concerns about the exterior of the genoa drying out given its massive girth and the fact that the venting fan is often on, which may be passing a dessicating breeze across the genoa. We'll see.

Next time you see Jeanine, let her know how cool you think she is for curing salami in her basement....

Click here to download:

Spouse_Versus_Salami_tag_Jamie.zip (2610 KB)

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Filed under // curing genoa Jamie mold tuscan

Posted by Jamie

Comments [4]

October 30, 2009

Rosen Salami Update Day 7

Interesting last couple of days.

Genoa: Last couple of days fermenting. Significant natural/ambient mold bloom -- see attached photos of genoa from 10-29 and 10-30. Most of mold has been white, but a few spots of greenish blue and one or two small dots of brown. I just scrubbed the whole thing down with white vinegar and sprayed on the mold Peter distributed (see photo of scrubbed genoa). Conditions in fermentation chamber have been pretty steady around 63-64 degrees and 95% humidity. When temperature dropped to 61 or 62, I put a hot water bottle in to bump up the temp about 10 degrees. I'm now calling fermentation done, and am going to drop temp and humidity in curing chamber.

Tuscans: Have mostly been hanging in ambient conditions in my basement for the last couple of days, with conditions around 63 degrees and 50-55% humidity. Staying pretty moist, with some spots drying out. I figure my putting them in the curing chamber with the massive genoa and all its humidity (which I just did) will moisten them back up. Some very minor mold bloom on tuscans (see photos) -- a couple of white lightly furry spots and a few areas of nice thin powdery white mold. I wiped off a few spots that were tending toward the bluish green tint, but otherwise left them unscrubbed and did not mist much with mold, since I think they'll pick it up from the conditions in the chamber with the genoa.

The tricky thing now with my small curing chamber and all that meat will be getting the humidity down without my air circulating fan running all the time, which might dessicate the exterior. We'll see......

Click here to download:

Rosen_Salami_Update_Day_7_tag_.zip (4001 KB)

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Filed under // curing genoa Jamie tuscan update

Posted by Jamie

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October 30, 2009

Genoa salumi curing update. Mold.

Had a bit of white, and a little less green, mold. It bloomed over about 36 hours. It was easy to remove. I used a cloth+white vinegar to wipe it down. Jamie re-tied the knot and it's happily hanging in the basement. The ambient humidity dropped considerably this week. Having a hard time keeping it above 65-70%.

Check out the before and after pics. Took about 10 minutes total. Not hard.

Cheers,
Tim