Fiocco 21/1/12

[Y@t]

Hi,

I hung the fiocco tonight. It was rubbed with salt, cracked black pepper, coriander, cure #2, and red wine. Massaged it every 3 days for the first week-and-a-half then letting it set in it's own brine for a total of 16 days.

I stuffed it into a sewn beef bung that is used for Genoa Salami. It had to be cut in half, sliced the casing, slid the ham in and used the rest of the casing (spit along the seem) to finish it. Use the right tool for the job. This was not ideal, but it worked. I then bathed it in bactoferm 600 and let it hang at 70˚/21˚ for twenty-four hours with an occasional basting. Now it is just a waiting game. Starting weight is 2630g.

<a href="http://s1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/?action=view&amp;current=IMG_1562.jpg" target="_blank"><img src="http://i1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/IMG_1562.jpg" border="0" alt="Fiocco Portrait, This is a little monster. Stuffed into a sewn beef bung that had to be cut and resown to fit it into it."></a>

<a href="http://s1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/?action=view&amp;current=IMG_1569.jpg" target="_blank"><img src="http://i1122.photobucket.com/albums/l536/Papanaq/Charcuterie-%20Almost%20from%20the%20beginning/IMG_1569.jpg" border="0" alt="hand held fiocco, This will hang from 4-6 months. Pork is from Grassroots farm in Duplin Co."></a>

I will probably take progress pictures in 2 weeks and then once a month to see how it does.

[SausageBoy]

Looks great!!!!

[grisell]

Very promising! Looking forward to seeing how it goes.

[Wunderdave]

Good luck!