|Pork belly and pork shoulder cut into strips. Nothing new here really. They were nicely firm from the freezer.|
|Meat and fat was ground through a 1/2" plate, and put back into the freezer to stiffen back up before mixing.|
|Closeup of the ground meat. Nice and distinct fat blobs|
|Curing mixture. This was added to the meat with the starter culture and mixed well until there was a nice bind in the paste.|
|Here is the stuffed hog bung. It's pretty massive, weighing close to 2Kg (4.4 lbs). Notice the casing is so thick you can't even see the meat mix through the casing as you normally can. It was well perforated and sprayed with M-EK4 mold spray.|
|The salame was fermented at 70 deg. for 72 hours. I didn't get a picture after that fermentation. This is a picture after 3 weeks in the curing chamber. From the curing chamber there was a nice mold coating but not as heavy as it is seen here.|
As of yesterday, 3 weeks since hanging, it had lost about 19% of its weight, and it was still really nice and soft. I'm thinking this will need a good 80-90 days, but we'll see.