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Old 10-07-2016, 12:45 PM   #11
montanaWineGuy
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Same here, grocery store only.

Yesterday I was out, 100 miles from home, and could not resist.

Smoked Elk Summer Sausage --
WIN_20161006_174551.jpg  

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Old 10-07-2016, 01:18 PM   #12
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Quote:
Originally Posted by Rodnboro View Post
I would love to taste your salami.
Hey now, this is a family site.
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Old 10-15-2016, 07:55 AM   #13
montanaWineGuy
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1st Chub is nearly ready. Has now lost 36% of its weight. I've got it hanging inside the cabin so I can admire it. It is a little soft yet, but that might be just fine. Or maybe it will further firm up before I cut into it in a few more days.

This is a Finocchiona An Italian salami characteristic of the Chianti region of Tuscany. The only deviation I took was to use peppercorns, ground coarsely and some left whole, and I splashed some extra Chianti wine into meat paste. After all, More wine is more better.
SalamiChub 001 (768x1024).jpg  

 
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Old 10-16-2016, 12:07 PM   #14
montanaWineGuy
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The 1st Chub was ready. Best tasting salami I have ever tasted.
FinishedSalami 001 (1024x768).jpg  

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Old 10-22-2016, 10:35 AM   #15
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Looks tasty
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Old 10-22-2016, 12:15 PM   #16
montanaWineGuy
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Ive pulled 10 out and wrapped them. Into the freezer 9 went, and the other was donated to fund raising raffle.

Here are the remaining 22, I'm going to let these hang a long time, several more months to achieve a hard salami.
SalamiUpdateMold.jpg  

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Old 11-14-2016, 07:45 AM   #17
montanaWineGuy
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Done! These 19 Chubs of Finocchiona Salami is the last of the 80lbs effort. The previous 13 Chubs are being eaten, given away or donated to the raffle. I let these go to almost 40% weight loss, to allow them to firm up. The texture is ideal, firm whereas before some were soft in the middle. There is some meat separation in some of the Chubs still, and next time I will fine ground them after the coarse ground to help get a better bind. Ive already the supplies and half the pork shoulder meat to make a 100lbs in the spring time. Next up is the Sopressa Veneta da Friuili (uses white wine and a "Sweet Spice") Salami this coming spring. Probably late March.
LotsOfSalami 001 (1024x768).jpg   LotsOfSalami 005 (1024x768).jpg  

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Old 11-14-2016, 08:04 AM   #18
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Damn.. Just DAMN!

Do not be surprised if I end up on your doorstep with a loaf of good bread and a knife!
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Old 11-14-2016, 10:32 AM   #19
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I'll send you shipping for one..
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Old 11-14-2016, 11:29 AM   #20
montanaWineGuy
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Wrapped in cling wrap and then in freezer paper, they are all slowly getting put away for storage while they slowly get eaten. Kinda sad, it was a lot of fun making these and monitoring their progress daily. Now it's all over, at least till March of next year. I'm constantly sampling them as they can be no longer then 13" to fit into my freezers storage bin. Even though I've probably eaten nearly a pound in the last day and a half, I just can't get over how good these are.

 
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