You do not have to tell me that I've been remiss in my blogging, because as a lapsed Roman Catholic, I'm as much aware of my shortcomings as I am of my natural proclivity to lapse. Still, if you want to give me a hard time about the shabbiness of my blog, I can deal with it -after you take a look at two of the most recent graduates of the aging room.
The first is a beef salami that I dreamed up after, not wanting to turn all of a cow into bresaola,biltong, roasts, steaks and hamburger, I decided that some of it should be salami that incorporated more of the zeitgeist of the farm then what would naturally be included attending the fact that the cow had lived there for most of its' life.
Since one of the principal products of the farm is cheese, and since the beef from the cow was very lean, I seized upon the idea (In all fairness, Trent Hendricks first proposed this idea of using cheese in salami months ago.) to add cheese to the forcemeat. Other seasonings are green peppercorns, allspice, garlic, red wine and black pepper. There's whey to juke the fermentation (it's loaded with lactobacilli) and Bactoferm (Lactobacillus curvatus and Staphylococcus carnosus) as well.
I won't lie to you. I did not choose a choose a cheese based on anything other than convenience. The cheese I chose was trim that had been cut from a wheel that had been broken out into pound sized peices for retail sale. In other words, it was scrap. So it was serendipity that is to blame for the fact that the salami now has the name of "Colby Beef Salami." It was totally not my fault.
The other item of charcuterie that was harvested today (and along with the salami appears in the slideshow below) is bacon made from the last of our Berkshire hogs. Cured with maple syrup, salt, cinnamon and black pepper, it appears as I shot it today prior to packaging. Enough said.