Salami (Finocchiona) - curing in the Chamber of Meatiness

[user 246304]

Nope, it's Penicillium nalgiovense - pretty much the gold standard for this purpose. It's sold as "Mold 600". I did try P. camemberti once, but it didn't give me great coverage.

I have been thinking about duck proscuitto. My next try will for sure be solid muscle, not sure which though.

Hahaha! You know what's funny? Coquard carries that and I knew it was used in cured meat production - they have two tomme molds,

SIGMA 41 Penicillium NALGIOVENSIS (freeze-dried) 500 L For pressed cheese 005DAC
White mould, good adherence on cheese, inhibits the mucor's development. Tomme de pays
Very suitable for pressed cheeses.
SIGMA 43 Grey Penicillium (liquid) 500 L Tomme de pays 005DCC
Grey mould for the rind of Tomme.
To use mixed with sigma 21 or 22.

That I wanted to seed a Savoie cave with but they wouldn't sell me from France as they only guarantee out to 2 weeks. THere's no cascading of geo, then? Interesting. Just looks great, Andrew.

Whoops, missed the prosciutto. FWIW, I always used the Moulard duck, which they use for foie gras so the birds are massive. The breasts ("magrets") are about 1-1.5# - EACH, if you can believe it. Huge fat cap, too, which I sliced down just a touch for the prosciutto.

 

[user 246304]

Nope, it's Penicillium nalgiovense - pretty much the gold standard for this purpose. It's sold as "Mold 600". I did try P. camemberti once, but it didn't give me great coverage.

I have been thinking about duck proscuitto. My next try will for sure be solid muscle, not sure which though.

Should have asked, Andrew - where did you get your Mold? Do you happen to know if it's the same mold used in cheesemaking?

 

[passedpawn]

Should have asked, Andrew - where did you get your Mold? Do you happen to know if it's the same mold used in cheesemaking?

www.sausagemaker.com. Regarding the Mold 600, if it has the same genus/species, I guess it's the same. That's how classification works I guess.

 

[user 246304]

www.sausagemaker.com. Regarding the Mold 600, if it has the same genus/species, I guess it's the same. That's how classification works I guess.

Oh, cool, that's where I used to get my casings for the restaurant. That's where you got your stuffer, isn't it?

 

[passedpawn]

Oh, cool, that's where I used to get my casings for the restaurant. That's where you got your stuffer, isn't it?

I got my stuffer from www.grizzly.com. They used to have the best price on a 5# stuffer. These days, though, you can get a LEM on amazon for about the same price.

For these salami, I did buy the 47mm collagen salami casings from sausagemaker. However, I get casings for fresh sausage locally now, at a nearby italian "pork store". It's one of those places where they have salami hanging from string from the ceiling. I buy by the foot, and it comes wet and ready for stuffing. I don't know how/where they get it, but they're much better than the dry stuff I used to get from sausagemaker.

 

[passedpawn]

... I'll probably go with a larger casing next time. 40% shrinkage does reduce the diameter significantly. As the salami gets wider, though, the risk increases. Case hardening ruins a lot of these types of efforts, and you have to be extra careful to avoid it.

 

[user 246304]

I got my stuffer from www.grizzly.com. They used to have the best price on a 5# stuffer. These days, though, you can get a LEM on amazon for about the same price.

For these salami, I did buy the 47mm collagen salami casings from sausagemaker. However, I get casings for fresh sausage locally now, at a nearby italian "pork store". It's one of those places where they have salami hanging from string from the ceiling. I buy by the foot, and it comes wet and ready for stuffing. I don't know how/where they get it, but they're much better than the dry stuff I used to get from sausagemaker.

Very cool, thanks, Andrew. I guess stuffers don't look world's different, lol. Last time I made any cured sausage would have been 2006. You're quite accomplished, man.

I was in theater school in Providence, RI. They have a magnificent Italian section of town, Atwells Avenue. That was one of my fondest memories and favorite things to do, comb the shops with the hanging meats and cheeses. I'm going to have those memories forever. I think it's really cool you get your casings there. Yeah, I bought salted casings and had to prep them. Never worked with fresh. Very nice!

 

[user 246304]

... I'll probably go with a larger casing next time. 40% shrinkage does reduce the diameter significantly. As the salami gets wider, though, the risk increases. Case hardening ruins a lot of these types of efforts, and you have to be extra careful to avoid it.

Sounds much like rind management in cheese making, especially the hard cheeses (I've never made grana styles, only long-aged alpines. Or, heck, slip skin, in a way?

 

[passedpawn]

Very cool, thanks, Andrew. I guess stuffers don't look world's different, lol. Last time I made any cured sausage would have been 2006. You're quite accomplished, man.

I was in theater school in Providence, RI. They have a magnificent Italian section of town, Atwells Avenue. That was one of my fondest memories and favorite things to do, comb the shops with the hanging meats and cheeses. I'm going to have those memories forever. I think it's really cool you get your casings there. Yeah, I bought salted casings and had to prep them. Never worked with fresh. Very nice!

Fresh casings are where it's at.

(BTW, I was in theater too - traveled with a show across the country. Spent 3 months in a little theater in Westport CT setting it up. That was between dropping out of catholic high school and the marine corps )

 

[user 246304]

Fresh casings are where it's at.

(BTW, I was in theater too - traveled with a show across the country. Spent 3 months in a little theater in Westport CT setting it up. That was between dropping out of catholic high school and the marine corps )

Another awesome piece of history we share! For a time I lived in the "Quiet Corner" and commuted, if you can believe it, to Hartford. I went to many shows (god, was blessed to have a couple hours with Sam Waterston talking Shakespeare). At that time I was really dejected about acting. I saw a play, Our Country's Good, that absolutely ripped me apart and gave me a renewed sense of what art can accomplish. Wandered in the snow just hammered by the play and performances. Tracey Ellis was in it and we became friends. I saw her in L.A., approached her, told her what her performance meant to me, and she was kind of floored, lol.

First gig I got out of Trinity Rep Conservatory was a traveling children's group, Perishable Theater Company. Native American creation myths. I was "Great Spirit." We played one place that had to have had a couple 1000 people, sanatorium, so it was cool we played there. My job in starting the play was to do a short riff on a conga and then say, "We are the Perishable Theater Co. I'm Paul! Maggie: I'm Maggie" and so forth.

I did the riff, got to "W" of "We" and literally the entire audience exploded everywhere, at the same time. I have no idea what I did, but there was all kinds of stuff - guy driving bike across stage with card in spokes, etc. I ran a huge puppet with Maggie, Great Spirit, and we were able to hide behind it. I could not get it together as I was laughing so hard (so was she), I was genuinely afraid I'd not make it to next entrance. Ah, miss those times...

Hey, I'm famous. I was in the Smithsonian Magazine when I was with Shakespeare and Co., lol. 'nother piece of trivia is that Charles Nelson Reilly was one of my coaches, in L.A. Kellie, now my wife, flipped when Charles called and left a message when he came to town (Chicago), in the way only he could.

I either didn't know it or forgot due to my crap memory, but thanks for serving, Andrew.

 

[user 246304]

Hey Andrew - I thought I saw you had posted something about shoes, back exits, and bear suits, lol. If so, fwiw, you had me near on the floor and I was drinking a glass of raw milk so you know where that's going. And, ah, Peoria, Peoria.

Scars. Nothing like 'em, hey? Still giggling man. Well done.