A couple of weeks ago I tried a great Calabrese and decided to see what I could do to make a product that in someways would be close to what I tried but have my own twist to it.
This is the product right after it was brought out of the fermentation chamber. I stuffed them in 140mm casing (the size of bologna) and flattened them out for a few days in the fridge before putting them in the fermentation box. They are now in the aging or maturation cooler where they will stay until they have lose 30% of their total weight which is now about three pounds each. I also made some in smaller casings along with two and a half pounds of Genoa with extra garlic.
Another waiting game....the hard part!
Scott
June note....these both turned out well. It is really amazing the amount of heat (in the way of dried chili pepper) you can throw into the batch and just how mild it comes out when done. I have yet to reach a point to where I think it is "spicy". That demand another batch to experiment on this.
As for the Genoa, the little extra bit of garlic was mild but nice.
