November 16, 2014

Sopressata week 3 Looking good

 Nice white mold! RH = 70% 52 degrees

October 27, 2014

Sopressata time!!!

Started out with 8 Lbs (2 packages total) Berkshire pork from Green Valley Farm in Ashford CT

I used 8 Lb's pork shoulder and 2 lbs pork fat. Had to trim the skin from the fat which is saved for ChicharrĂ³nes! 
Heres the mix after the grind on 1/4". I use a little fennel from Italy, crushed red pepper (imported from Italy), pink salt, sea salt, some Grappa, red vino, whole pepper corns, and dextrose...besides the usual starter culture (yogurt, dextrose, and starter mix).

You want to mix gently so the fat stays intact.

Here is the finished sausages, instead of beef bung I used pork casings to make smaller sausages and a quicker cure. 
Now it's time for them to rest in 80 degrees with RH about 70%. I do this for about 20 hrs. 

Sprayed down with Bactoferm Mold 600. Will do this 2 additional times.

Now the wait....should lose 30% of weight...i'm hoping 6-8 weeks with this thinner type sausage!

September 11, 2013

May 16, 2013

Lonzino & Pancetta May 8th

Made a batch of Lonzino & Pancetta and have a new humidifier controller for the pig locker (aka curing chamber). Once they both lose about 33% of the original weight it will be time to mangia! 

Pictures above left and below is from the made on date

May 16th...above left and below. Both cuts feeling firmer. Should be in about 3-5 weeks!

November 18, 2012

Pancetta is finished!

In the pig locker for 17 days to cure and here it is! taste silky and not too salty! Love how it came out! I used some for a chicken dish which added a nice taste. I sliced and froze the rest!