This dried for 3 weeks. Recipe straight out of Charcuterie (Rubleman/Polcyn). I am not crazy about it. It's ok but seems a little fatty. Maybe it needed to dry more. Very flavorful, distinct Fennel and Black pepper. One question I have on the recipe is the amount of Bactoferm required. It was many times the package recommendation, unless I am ready something wrong.
I have seen a lot of discussion on the amount of bactoferm. The whole pouch is good for like 500 pounds of meat. Personally, that is a wee bit more than I ever plan to have hanging in my basement at one time. Many people use an amount that is proportional to the weight of meat they are using -usually in the single gram range. I have also seen Ruhlman write somewhere that you need 5 grams to be sure you've got starter in there because most of the package is filler. For me, I usually split the difference and go with 3 grams of bactoferm that I bloom in distilled water. It has worked well the times I have done it.
ReplyDeleteI have to agree with you on the large pieces of fat. I wasn't thrilled with it in mine. I think it can be ground like that in a thicker salami - not one stuffed into a hog casing.
Glad to have found another partner in meat curing. Love your curing chamber.