Whats on our minds? For the last couple of days Salamis! We started out on Sat mixing and stuffing 33 lbs of venison salami. 1 batch Italian spicing 1 batch Zatarains blkng seasoning 1 batch Zatarains with crushed red pepper flakes (a little hot). Today we mixed and stuffed 26 lbs of Italian Red Wine salami. 2 batches. I had ordered some casings to have enough for the last couple of days but ended up with less ground pork than I thought so we had to cut the third batch of Italian salami short. The third batch was going to be with the crushed red peppers for different, snappier salami. Anyways about the new casings.............. I didnt check out what I had from the last ones which were 3 1/8 x 20 and held 5 1/2 lbs and ordered by mistake 3 7/8 x 24 which hold 7-8 lbs. When we started stuffing the first one we both thought wow that sure is a big salami! And it was weighing in at 8 lbs 4 oz............. Thats why on the venison salamis they look so huge and there are so few for 33 lbs. We were going to make a 5 lb one and 3-2 lb ones so we would have a total of 4 per batch. We ended up with 1-8 lb and 1-3 lb instead. There was a little extra meat so that is why the odd extra one. When we did the Italian today we switched back to the 3 1/8 casings and ended up with what we wanted. So here are the pics of all the fun we are having. Since Christmas we have made 100 lbs of fresh sausage and salami not including 20 lb of capicollo. Enjoy Love J&E
Posted on: Mon, 19 Jan 2015 05:25:44 +0000