I haven't worked with caul fat in a while, but I just couldn't resist when I saw the inventive use for it by Indiana's Smoking Goose Meatery. Caul fat is a spider-web like lining of fat that surrounds the inner organs of pigs. It's like an internal safety net of fat, holding everything together in one big membrane sheet. In the culinary world you use it to wrap terrines, meat loaves, or to make the little sausage bundles called crepinettes in France. But the Smoking Goose uses them to wrap up meat before curing, like sausages in a natural casing. It makes perfect sense, as the caul fat is similar to a sausage casing in composition, just with some larger webs of fat weaving through the surface.
Delaware Fireball, similar to a spicy Calabrian salami. I spoke with Josh at the Smoking Goose, who told me caul fat is very easy to work with in curing, just to make sure you treat it like any other casing and pierce it with a needle to rid the salami of any air pockets.
So the recipe for my version was similar to the SG salami, although I didn't use a ton of chiles, as Carla's not a huge fan of super spicy foods. Instead I evened out the chiles with garlic and black pepper. To help the sausages cure I mixed in a blend of dextrose sugar and a fermenting bacterial culture. This culture will eat up the sugars and release lactic bacteria that will lower the pH of the meat and make it less susceptible to pathogens.
So now these salami are hanging to dry. It should be a few weeks for the small salami to cure, and a few additional weeks on the thicker ones.
2 comments :
Hi. So how long did your dry curing take and how was the caul fat as a casing.
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