Sunday, September 18, 2011

Boccia al Finocchio – Tasting

IMG_3497
The boccia al finocchio has been ready for a while, but I’m just not getting around to writing about it.
I apparently forgot to take notes on timing so I can’t say how long it stayed in the curing chamber, nor how much loss there was when I took it out! I’m assuming it was 2 or so months and about 35% loss.
Either way, I’ve been enjoying it quite a lot!
It’s got GREAT flavor, but the fennel is not strong enough, in fact, I can barely taste it. It could easily use twice as much next time.


20110821-IMG_4829 Picture of the sliced boccia. I’m surprised I was able to pack the meat into the bladder well enough to avoid air pockets. There are some small ones, but they’re pretty minor really.
20110821-IMG_4835 Nice thin slice. Plain or on a sandwich this stuff is fantastic. Fat content is right on, salt is nice, but fennel is way too low.

I don’t know if the salame is particularly good because I used pastured pork fat, or if it was just a good batch.
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12 comments:

  1. JPSeptember 19, 2011 at 9:51 AM

    It looks awesome. Good job!

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  2. AnonymousSeptember 22, 2011 at 1:07 AM

    I use .75% toasted fennel seeds (then ground) per meat plus fat. I am very partial to fennel. Of coarse I also put .25% toasted and ground corriander seeds per meat and fat among other things. If you want me to send the whole formulation, I'm happy to do so. Frank

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  3. JasonmolinariSeptember 22, 2011 at 3:13 PM

    thanks Frank, i'll up my fennel to 0.75% or 1%. Interesting combination with the coriander, might have to give that a try!

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  4. KenthSeptember 24, 2011 at 1:42 PM

    Looks beautiful

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  5. FranknapsOctober 3, 2011 at 10:55 PM

    I use a little fennel pollen which adds a nice taste. Nice blog btw.
    Frank

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  6. JasonmolinariOctober 4, 2011 at 7:26 AM

    Thanks Frank. I have some fennel pollen from Scott @ Sausage Debauchery, i'll definitely use some next time.

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  7. FranknapsOctober 4, 2011 at 3:47 PM

    Oh wow, I didn't know Scott sold the fennel pollen also! Ill buy it from him next time! I do order the red pepper flakes from him though.

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  8. BlondeBomberOctober 24, 2011 at 12:12 PM

    I have always wanted to attempt curing my own meat. I have seen a lot about the ratio of lean protein to fat. Someone told me to try 40%pork shoulder, 40%beef chuck, and 20% veal. What are your thoughts on this mixture?

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  9. JasonmolinariOctober 24, 2011 at 4:11 PM

    Blondbomber: using a mix of pork and beef is somewhat unusual, but there are couple of salami that do that (Sant'Olcese for example, which i've made). But I don't think i've seen any that use veal.
    Also, usually beef fat is avoided for it's strong flavor.

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  10. EZNovember 10, 2011 at 5:19 PM

    Jason/Blondbomber: If you want to make salami with beef fat, use brisket fat. I know Jason knows this but fat from different parts of the carcass have different qualities. It can be difficult to find but worth searching for. I developed an all-beef salami with it which turned out pretty good.

    Also, Jason, I haven't forgotten the promised "care package"... one day I'll get it to you. With interest! :-)

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  11. JasonmolinariNovember 19, 2011 at 7:33 PM

    hah, no problem EZ!

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  12. Carl M.January 20, 2012 at 6:27 PM

    Very Pretty!

    I think I'm following a path Scott mentioned a while back...I'm going to focus on a making just few kinds "house" meats & cheeses, just as a routine & make a show piece like this one one a year or so.

    My plans to open a charcuterie shop imploded with the minimum $90K start-up costs required by USDA compliance. :-(

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