This has been a good year for putting up cured meat. At least I hope it has, as I'm still a week or so away from cutting down my first batch of salami. That being said, I was hoping to get one more batch in, while I knew the cold weather would last for the duration of the curing time.
caul fat salami again, but used a finer grind and changed the spices. I also remade the fennel-infused finnochia salami from last year, but tried it in a beef middle casing this time. Plus I've been trying to cure some more whole muscles, like coppa, belly, and a small ham. That being said, I wanted to try something a bit different for this last batch.
Rising Springs Meat Company. Carla and I kept a half, and the other half was split with our families. I took our half home, where it was greeted with a mix of enthusiasm, curiously, and chop-licking from our pup.
- Balinese Long Pepper: This looks like a baby carrot turned into a peppercorn. Its flavor is fruity, spicy, and almost sweet. It reminds me a lot of the spice Grains of Paradise.
- Dried Mint: Mint grows like a weed here (unlike Bali peppercorn vines), and I'm finding it more and more fun to play with. Mint is classic with the strong flavor of lamb, so why not the funky, savory taste of cured pork? I used dried organic mint in this case.
- Ginseng: This is the spice that I'm the most curious about. Ginseng has an odd, medicinal, vaguely ginger-y spice to it. But it always seems to have a husky, woodsy flavor to it, like licorice root or sassafras...probably because it's a woody root. This is Wisconsin-farmed ginseng root, reconstituted in hot water. The water and soaked ginseng were both chilled, then added to the sausage forcemeat.