Cacciatorre Sticks
Cacciatorre Sticks
I used Marianski's recipe to make these sticks out of hog casings. Nice and firm with no case hardening and decent color. Tasty little critters!
Re: Cacciatorre Sticks
Looks great Ed, are you about 6-8 weeks out?
Re: Cacciatorre Sticks
Thx. These were hog casings so they only took 5 weeks.
Re: Cacciatorre Sticks
Nice looking Cacciatorini. I'm always guessing whether I should use cure #1 or #2. I've done this recipe twice stuffed into hog 28 - 30mm casings. Marianski's recipe calls for #2 but on both occasions my salami have made it to 40% weight loss in 21 - 25 days (at 55 degrees and 80% humidity). I'm wondering if I used a smaller casing than you or I just have a bit too much air flow across the product. Also, It seems I should be using cure #1. What do you think?
Thanks
Thanks
Re: Cacciatorre Sticks
less than 30 days to dry- cure #1
more than that - cure #2
the nitrate is there as a store of nitrite, but it must be converted by the staph. bacteria in the culture from nitrate to nitrite.
more than that - cure #2
the nitrate is there as a store of nitrite, but it must be converted by the staph. bacteria in the culture from nitrate to nitrite.
Re: Cacciatorre Sticks
I understood that. I was perplexed how my curing went too fast which of course resulted in me having used the incorrect cure. I was wondering what size casings you were using for your recipe.
Whatever the case, you seem to have the process pretty well down pat.
Whatever the case, you seem to have the process pretty well down pat.
Re: Cacciatorre Sticks
I think you’re talking about the drying stage. There are a lot of variables at play such as casing size temp humidity and air flow. The amount of water loss doesn’t depend on cure as far as I know
Re: Cacciatorre Sticks
Thanks!