They are both well made, dried to about 40% weight loss ( we like our salami drier ), and with a very light mold on them.
The Berbere has a VERY strong spice taste.. and I like that, but it's obscured the taste of the meat, so next time I'll use less.
The Zattar tastes wonderful.. exotic lamby-porky goodness, with a hint of the desert and mint tea.
These went very well with a Paulaner HefeWeizen on a rare sunny April day in Portland this past weekend.
Before:
After:
I vacuum sealed them and threw them in my keg fridge to keep them from drying anymore.. hoping that they'll be fine ( I do that with my lonzino and coppa and it hasn't hurt them yet.
The salt % was under 2% on this batch.. but from now on, I"m kicking it up to 3.5% to be on the safe side. I just finished another pork soppressata last week and we'll see how that turns out.
Look very nice and glad to hear about the salt. No sense messing around. 3-3.5 should do well and wont be too salty.
ReplyDelete3.2-3.5% salt is just right........and safe
ReplyDeleteThanks for your recent common on my Limoncello post. I am in awe of all the charcuterie going on the blogs these days. Pretty cool stuff.
ReplyDeleteI am going to be coming out to OR to travel through some of wine country, but what beers should I be looking out for? I am hoping to visit Rogue, but don't know much else from the area.
Jason
Todd, a little side note, you need to get yourself a proper glass for that hefe-weizen. ;)
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