Saturday, March 8, 2008
A Salami is Born
This week I pushed out the edge of the charcuterie envelope a bit by making really big fermented and dry cured salami. These each weigh about 15 pounds and, I suspect, will take several months to ripen. They are made from ground pork and cubed pork fat (in ratio @ 4:1) and seasoned with fennel, garlic and wine et al. I'm pretty confident that they will taste good, but a little worried about not being able to prevent them from drying out too fast and hardening up (case hardening).
As I have noted in earlier posts, we hang all of our salumi in the cheese aging room, which (I'm sure I have not mention) is very big and a bit tricky to keep properly humidified. We are all going to have to be vigilant in making sure that the room stays damp so that these great sausages, mature into proper salami, and achieve their rightful place in the temple of Esculentus.