It was supposed to come out on April 10th, but I finally took it out on April 26th.
I had a brilliant idea to soak it in clean water to try to flush out some of the salt, so I did that.. changing the water ever 4 hours. I'm hoping that did the trick, although if It's too salty for humans, my good friend Paul H ( also known as Alligator Arms ) will take it.
Since my last Lonzino Da Diavalo lost a lot of the heat when I rinsed after the cure and before stuffing, I decided to try something new.
After the hour long soak, I put them out to dry for a good hour... during which time I created a hot spice mixture of
2-TBSP Cayenne Pepper
2 - TBSP Chile De Arbol
1TBSP Garlic Powder
2TBSP Red Pepper Flakes
I then took both halves of the Basturma and rolled it around in the spice mix, making sure it's coated thoroughly and well rubbed in.
I then squeezed those puppies into a 100mm collagen casing ( I like them.. they seem to work well for me ) and then tied it up as tight as I can.
I left it out in the mancave for a few days for the preliminary drying ( it's about 58Degrees, with about 70-80% humidity, being springtime in Oregon ).
I'll move it to the curing fridge in about 2 or 3 days or when it warms up. I expect that the basturma will be ready in about 4 weeks, but stay tuned.