Cacciatore

Post Reply
User avatar
Albertaed
Passionate
Passionate
Posts: 216
Joined: Mon Mar 21, 2016 23:22
Location: Peace River Alberta

Cacciatore

Post by Albertaed » Wed Jan 20, 2021 18:33

Next up is Cacciatore. I have never ate cacciatore so I don’t know what to expect. Marianski calls for “red pepper”. I don’t think this is a hot salami is it?
Indaswamp
Passionate
Passionate
Posts: 207
Joined: Tue Aug 11, 2020 05:46

Re: Cacciatore

Post by Indaswamp » Wed Jan 20, 2021 19:02

@ 2g./Kg. red pepper, it should not be 'hot' per say, just a touch of heat. You can certainly adjust to your tastes though.
User avatar
Albertaed
Passionate
Passionate
Posts: 216
Joined: Mon Mar 21, 2016 23:22
Location: Peace River Alberta

Re: Cacciatore

Post by Albertaed » Wed Jan 20, 2021 20:13

Stupid question? Red pepper flakes?
User avatar
redzed
Moderator
Moderator
Posts: 3852
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Re: Cacciatore

Post by redzed » Thu Jan 21, 2021 07:29

Original cacciatore is a lightly spiced small dried sausage. Other than pepper, garlic and maybe a bit of fennel no other spices were used. However, there are all kinds of versions out there now, including spicy ones. You can certainly use dried chili flakes or hot paprika if you don't have any Italian hot peppers.
User avatar
Albertaed
Passionate
Passionate
Posts: 216
Joined: Mon Mar 21, 2016 23:22
Location: Peace River Alberta

Re: Cacciatore

Post by Albertaed » Fri Jan 22, 2021 20:31

Marianski’s recipe is
60% lean pork
10% lean beef
30% back fat
Tsp X .6/kg
Stuffed into 36-40mm hog casings
Ferment @20C 72 hrs 90-95%RH
Dry 2 days 16-28C 90-85% RH
Dry 16-12C 80-85% RH

Ok my question is why the slow drop in temp and humidity for 2 days. I realize that the humidity can be brought down as it dries but this is the only recipe he specifically points this out. The only other thing I see is the higher fat content. I actually dry everything at roughly the same temp and humidity as there is new stuff going in all the time. Maybe I’m a sucker for punishment but I pick recipes which are slightly different. Not sure if I’m learning or just confusing myself :?
User avatar
StefanS
Passionate
Passionate
Posts: 436
Joined: Sun Feb 15, 2015 00:12
Location: Mass

Re: Cacciatore

Post by StefanS » Fri Jan 22, 2021 22:12

Main reason is avoiding case hardening. Small particles of meat and fat not letting good movement/ process of osmosis from center, plus outside of baton layers needs some moisture for a little longer time to get LAB working, so extended time of high humidity and little raised temperature is needed.
BTW - during your learning process keep in mind that diameter of salami is also very important. So batter ask questions before doing not after.
User avatar
Albertaed
Passionate
Passionate
Posts: 216
Joined: Mon Mar 21, 2016 23:22
Location: Peace River Alberta

Re: Cacciatore

Post by Albertaed » Fri Jan 22, 2021 22:48

Thanks Stefan it’s just curious that it’s only mentioned for this one. I haven’t made it yet I like to iron out in my head before I do.
Post Reply