Thanks to blog reader Carl for pointing this video out to me. It's a great demonstration on how to tie larger caliber salami (for example in a beef bung).
Is there a reason he tied one end slightly fatter than the other? The way he was smoothing the sausage at the beginning almost made it seem intentional.
how NOT to make a Prosciutto w/ a commercially cured/brined ham
Hi Jason - giving back here...I think, by sharing with folks.
Last year - when brined hams were on sale I thought I'd try an experiment and hang a commercially cured/brined ham in my chamber for a year and see if the chamber could over come the water retention properties of the phosphates they shoot those things full of...My thought was to try and avoid the six week salting process I typically use on fresh hams....so... I slavered the exposed areas w/ lard & hung it up for a year
Well, I opened it up last week and FAIL - I guess the best way to describe that product was horrible - the meat had a gray cast, was mushy and the taste was something I'd like to forget.
So folks out there...you can NOT simply hang a commercially gang-needle brined ham for a year and get a food product out of it -
Could you show me how to tie a beef middle link of soppesatta? The link forms the natural curve and I found a link in a store that had a string that was chained in the middle that seemed to keep it straight. Please help.
Is there a reason he tied one end slightly fatter than the other? The way he was smoothing the sausage at the beginning almost made it seem intentional.
ReplyDeleteI imagine that's just the shape of the casing. It's a natural casing, so one end will usually be a little bigger than the other.
ReplyDeleteseriously impressive skills...
ReplyDeleteAny idea what the twine is he's using?
ReplyDeleteIt's most likely hemp twine
ReplyDeletehow NOT to make a Prosciutto w/ a commercially cured/brined ham
ReplyDeleteHi Jason - giving back here...I think, by sharing with folks.
Last year - when brined hams were on sale I thought I'd try an experiment and hang a commercially cured/brined ham in my chamber for a year and see if the chamber could over come the water retention properties of the phosphates they shoot those things full of...My thought was to try and avoid the six week salting process I typically use on fresh hams....so... I slavered the exposed areas w/ lard & hung it up for a year
Well, I opened it up last week and FAIL - I guess the best way to describe that product was horrible - the meat had a gray cast, was mushy and the taste was something I'd like to forget.
So folks out there...you can NOT simply hang a commercially gang-needle brined ham for a year and get a food product out of it -
Carl, good experiemnt, but i can't say i'm surprised :)
ReplyDeleteCould you show me how to tie a beef middle link of soppesatta? The link forms the natural curve and I found a link in a store that had a string that was chained in the middle that seemed to keep it straight. Please help.
ReplyDeletei haven't noticed beef middles having any sort of curvature. They're actually quite straight.
ReplyDeleteI don't have any videos for you, sorry.