Tuscan Excellence
Well, the three tuscans are done -- see photo series below.
I pulled them out of the chamber on Thanksgiving morning, after about a month in the chamber (recall that we made them on October 24). After the fermentation stage, I kept conditions in the chamber at around 54-58 degrees and humidity around 70-80%. The mold bloomed pretty nicely and weight loss was around 35%.
After I pulled them from the chamber, I scrubbed off the mold with some salt water solution, then dried them off, and wrapped them in wax paper in the fridge. You'll see the pre and post scrubbing images below. You'll also see the spread of sliced salami that my daughter and I quickly gobbled up. It tasted very good and was much less sour (in a good way) than the first batch that Tim and I made a couple months ago.
So, who wants some salami? I was just the custodian for these and I know that several of you wanted salami but did not have sufficient curing conditions. So, I could probably cut two of the tuscans in half and give to those who want some -- Andy? Robin? Yolanda and Frank? Others who helped make these?
Posted by Jamie
