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Jeff Traina
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First pick of the year.
Not bad but I would say only 30 % of the plants were producing. The next couple weeks should be good.
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finocchio salami
One more batch in the curing chamber. Again a simple recipe with salt, garlic, pepper, toasted fennel, fennel pollen, culture and cure #2
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Near full capacity
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Sopressa
This is the finished product from my last salami. Flavor is good but the texture is a little off. A bit soft and a little crumbly in the middle. Not sure why, maybe not packed enough when stuffing or too much fat. The salami lost 35% weight so I may leave the rest of them in the curing chamber until 40% weight loss to see if they firm up a bit. refrigeration also helps a little.
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Spanish Chorizo
The curing chamber is full and since I don't have a seperate fermentation chamber I decided to try and ferment with my Anova sous vide. I have read that people have done this successfully so I figured I'd give it a shot. The recipe is simple consisting of salt, imported Pimenton, garlic, cure #2 and T-SPX culture. I'm also trying something new with the chorizo sticks. The sticks should be ready much sooner to sample since waiting is always the hardest part.
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4/7/18
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Philly cheese steak made with venison
I conditioned the pan with beef fat since the venison loin is so lean and of course I used cheese wiz
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3/14/18
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vinyl day
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3/11/18
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Sopressa, Vicentina-Style Salami

It's been a while but I started another salami. The pork used is from the pig we butchered earlier this year. It is a flavorful pork but a bit mild so my intention was to use a slow fermentation (64°- 75°F ) to better develop flavor forming bacteria. I do not have much experience making salami. There has been a couple fails but one was absolutely amazing!
We will see how this one goes....

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3/3/18
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First crawfish boil for 2018
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2/11/18
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