The True Cure: LONG time, NO updates

WOW!! So, it has been quite a while since i've posted anything, or done much of anything extra while at work. The busy season is upon us and I quite frankly haven't had the time to get to mess around with much. EXCEPT!!!!.... A suckling prosciutto that I cured for about a month and have recently hung, but more on that much later.

Here are the updates on my Salami and Merguez (and no I didn't wait this long to taste them..ha). I will start with the Merguez. I didn't think the flavor was that bad for my first attempt. There was a nice heat and salt level, however the recipe said to dry it for at least 18 days, (which was thoroughly bashed by one of the sous chefs of the resort, and I agrre with) which was probably about 15 days too long. Nevertheless, I was still able to get a nice mold growth, which I was stoked about.

The Lamb Salami I was very pleased with, except for 1 minor error... I cut the fat way too big, and do to my lack of inexperience thought that it would shrink with the meat. If it did, it wasn't by much. However, the flavor turned out really well I thought. It could have used more heat, but had a nice salami flavor with a nice hint of fennel, and then the SUPER creaminess of the fat wasn't bad with some crackers. Overall I was pleased and look forward to new adventures hopefully in the near future.

These are some of the really fatty pieces. There were others which turned out nice with a better meat to fat ratio.

3 comments:

scottOctober 13, 2009 at 10:57 AM
They look pretty good, actually. The fat definition is great.
b baxterOctober 30, 2009 at 1:04 AM
thanks, i just got some new casings, so i'm hoping to try a couple different recipes... i might be bugging you for some tips
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