montanaWineGuy
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- Mar 31, 2015
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I learned a lot last spring and I am incorporating it all into this Fall 80lbs batch. I'm making all Tuscan Salami, and have purchased several things to help make the process more efficient and less labor intensive.
1. Making 20lbs batches (rather then the 5 pounders) cuts out some setup and cleaning tasks.
2. A pepper grinder for grinding roasted Fennel Seeds and Peppercorns.
3. A hydrometer, that if showing too low a humidity, I can then hang several soaked towels in the curing area
4. Netting to apply pressure during the curing and case shrinking.
5. Daily gentle squeezing of the Chubs to encourage case shrinking.
6. Just over all better handling to optimize the individual steps
First 20lbs hanging in the extra warm shower space to jump start the Starter Culture, and hanging for the 30 long days. It's already putting out a nice tangy smell.
![Salami20lbs 001 (1024x768).jpg Salami20lbs 001 (1024x768).jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/27/27914-3fcb48ce35a7d92b4e2c37790492babc.jpg)
![Salami20lbs 002 (1024x768).jpg Salami20lbs 002 (1024x768).jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/27/27915-258c0cd479302156984839a0a288fac5.jpg)
![SalamiWithNetting 001 (768x1024).jpg SalamiWithNetting 001 (768x1024).jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/27/27916-3ccb494cb3d2045c90c2675cc4056063.jpg)
1. Making 20lbs batches (rather then the 5 pounders) cuts out some setup and cleaning tasks.
2. A pepper grinder for grinding roasted Fennel Seeds and Peppercorns.
3. A hydrometer, that if showing too low a humidity, I can then hang several soaked towels in the curing area
4. Netting to apply pressure during the curing and case shrinking.
5. Daily gentle squeezing of the Chubs to encourage case shrinking.
6. Just over all better handling to optimize the individual steps
First 20lbs hanging in the extra warm shower space to jump start the Starter Culture, and hanging for the 30 long days. It's already putting out a nice tangy smell.
![Dancing banana :db :db](/images/smilies/Banana.gif)
![Salami20lbs 001 (1024x768).jpg Salami20lbs 001 (1024x768).jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/27/27914-3fcb48ce35a7d92b4e2c37790492babc.jpg)
![Salami20lbs 002 (1024x768).jpg Salami20lbs 002 (1024x768).jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/27/27915-258c0cd479302156984839a0a288fac5.jpg)
![SalamiWithNetting 001 (768x1024).jpg SalamiWithNetting 001 (768x1024).jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/27/27916-3ccb494cb3d2045c90c2675cc4056063.jpg)