So I got the new (to me) buffalo chopper all cleaned up today and took it for it's innaugural spin. I chopped 3 # of back fat and 6# of lean leg meat, plus about 75 g salt, 10 g #2 salt and 40 g of a fennel/peppercorn corsely ground, plus about 4 g fennel pollen, 200 g of moscato wine and about 4 g fresh grated garlic, plus about 6 g of bactoferm. I froze the back fat and did a corse chop in the choper, then I also did the lean meat in the chopper, which I have not done before, but I think it had a nice texture. I hand stuffed it in a beef bung.
I then did a butcher's twine wrap on it and reinforced the hanging strings (since the sausage is about #10) and hung it up in the outside fridge. I am extremely proud of it and I hope it is as delicious as I think it will be!
I went and got a whole new load of meat today to make another batch of salumi. I only used 1/2 of one beef bung for the whole 10# sausage! So now I have to figure out what else I want to make? I really want to make mortadella since I now have the buffalo chopper and I have an event next week with a meat platter, but I also acutely feel that I should be putting in as much salumi to dry cure as I can now in case I do open my own place next year.
I also sarted 3 bellies for bacon, picked up two really cheap partial boneless beef shanks (I did a bresaola type cure on them, we will see how it turns out!) and I already have one 3 # capicola going and about 15 # of lonza in cure as well.
