12 Days On

The pork that I processed on the 2nd February is now 10 days down the line. The small piece of bacon is cured and has been washed and is hanging to dry for a few days before slicing.

Bacon and salami drying

Alongside the bacon in the drying fridge are some Saucisson Sec, Salami Finocchiona and Nduja. They were fermented for 2½ days at 24°C with a relative humidity (RH) of 90 - 95% to allow the Lactic bacteria culture that I put in them to work and are now drying at around 12.5°C with a RH of between 75 and 80%.

I've only made a small quantity of each to test the recipes, in detail they are:

Saucisson Sec
A coarse ground salami based on the French Saucisson Sec with simple flavourings of black pepper with a hint of thyme and cayenne, based on the recipe for Saucisson Sec in the book Charcuterie and the one on the EGullet Forum.
Salami Finocchiona
A finer ground salami flavoured with black pepper and fennel based on the classic Italian sausage of the same name but without the wine, based on the recipe from www.wedlinydomowe.com.
A spreadable salami with 20% Calabrian hot chillies. The recipe's by my mate Larbo with the chilli paste supplied by another friend who makes great salami - check out his products at his Quiet Waters Farm website.

I have a few concerns about the first two as the fat in them didn't grind cleanly (due to lack of freezer space I couldn't freeze the fat before grinding), they're also drying far more quickly than I would like. The Saucisson Sec have dried particularly quickly which I assume is due to the larger pieces of meat in the mix. I have lowered the drying fridge temperature and increased the humidity slightly to try to slow things down a little.

In a couple of days, it'll be time to prepare the Lonzino for drying. The two pieces of meat that I'm curing as Black Ham won't be ready until the end of the month at the earliest though.

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