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Tubularbells

It's Salami Season

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Job done for another year. Including a super super hot batch modified at the last minute by yours truly that I've named deathslami.
Just 40kgs of mince this year. IMG_20180701_122349.jpg.9a886c17be2e7fdee63a2923346e51d2.jpgIMG_20180701_122343.jpg.5577a65c147581a3e5a858c0cebee3d2.jpgIMG_20180701_101122.jpg.2a87c280ee5ff3132b187e1f9cfa16f3.jpg
Wow a "salami pit" to play in!

Let me know when they're at optimum ripened state. [emoji1]

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Guest kab

Its salami season....great name for a porn flick.

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Tried some of the sampler sticks today (Habanero & Cayenne) which  had reduced in weight by around 35%  already due to the thin casings I used and is tasting mighty fine. interestingly though im preferring the Cayenne slightly over the Habanero which is odd seeing I generally prefer the latter as my go to chilli. Still a way to go though to really bloom but really happy so far.

 

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Prosciutto also came out of salt today and is now ready for the long ageing process.

 

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Incidentally this is all hanging in the catacombs directly beneath the church (aka. listening room) so perhaps like plants it will react to some good tunes played from above 😁

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How do you stop flies and stuff laying eggs and insects generally feasting on them?

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18 hours ago, Rockford said:

How do you stop flies and stuff laying eggs and insects generally feasting on them?

The brining process tends to make the meat inhospitable to bugs, some coat in pepper or chilli to keep rodents at bay but as mine is hanging 9ft in the air that isnt an issue for me.

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7 hours ago, Tubularbells said:

The brining process tends to make the meat inhospitable to bugs, some coat in pepper or chilli to keep rodents at bay but as mine is hanging 9ft in the air that isnt an issue for me.

Yes, they are definitely well hung.

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2 hours ago, Darren69 said:

Yes, they are definitely well hung.

Just like there old man

 

 

 

 

..........Desiccated and shrivelled that is  :P 

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Salami day with our group yesterday. We made Tuscan and Calabrese style salami, and had a go at Capocollo as well.
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Salami and Capocollo tasting and distribution night tonight. Lost a few of the salami to uneven curing, but majority were excellent. Probably our best batch so far.

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