WEEKLY UPDATE - WEEK #3
Week 3 - every time I open the fridge, the aroma!!! oh my gosh this stuff is developing so much flavor and aroma as it patiently awaits for the day of charcutefest!
1. link 1 - same as above, soppressata
After three weeks, weight loss continues to stay on pace with the first two weeks. I was so excited to check on these this morning, I grabbed what I was weighing while I was eating breakfast. First weight was the salami soppressata, coming in at 686g - down from 901g, for a 24% loss. Most of the soppressata links have started to firm up and develop that some what of a harder shell. There is still some give to the links, so it will be interesting to see how that changes over the next two weeks, as I'll probably weight to get to the 40% mark.
2. link 2 - same as above post - pepperoni
Pepperoni also continued with the same weight loss, weighing 537g compared to 721g (25.6% loss) to start. Like the other links, these are also firming up, pulling away from the casing. The spice profile has popped up more so than in the past few weeks. Definitely a good sign!
3. link 3 - finochionna
And the final link - which is probably the one I am most interested in trying due to the wine that was added for the flavor profile. Weight on this came in at 641g, down from 837g (23.5% loss) at the start. These also have firmed up, started to pull away from the casing more so than last week. the aroma from these is very pronounced, which I think is coming from the wine. This, like I said, will be very interesting to try compared to the other two!
so that's it for week 3. At this pace, I'm guessing two more weeks to get closer to the 40% mark. I think waiting that extra time really won't be a big deal, perhaps I'm rewarded with just a slight better flavor and texture profile then if I went only with a 33-35% loss!
I'll be back next week with more updates!
Week 3 - every time I open the fridge, the aroma!!! oh my gosh this stuff is developing so much flavor and aroma as it patiently awaits for the day of charcutefest!
1. link 1 - same as above, soppressata
After three weeks, weight loss continues to stay on pace with the first two weeks. I was so excited to check on these this morning, I grabbed what I was weighing while I was eating breakfast. First weight was the salami soppressata, coming in at 686g - down from 901g, for a 24% loss. Most of the soppressata links have started to firm up and develop that some what of a harder shell. There is still some give to the links, so it will be interesting to see how that changes over the next two weeks, as I'll probably weight to get to the 40% mark.
2. link 2 - same as above post - pepperoni
Pepperoni also continued with the same weight loss, weighing 537g compared to 721g (25.6% loss) to start. Like the other links, these are also firming up, pulling away from the casing. The spice profile has popped up more so than in the past few weeks. Definitely a good sign!
3. link 3 - finochionna
And the final link - which is probably the one I am most interested in trying due to the wine that was added for the flavor profile. Weight on this came in at 641g, down from 837g (23.5% loss) at the start. These also have firmed up, started to pull away from the casing more so than last week. the aroma from these is very pronounced, which I think is coming from the wine. This, like I said, will be very interesting to try compared to the other two!
so that's it for week 3. At this pace, I'm guessing two more weeks to get closer to the 40% mark. I think waiting that extra time really won't be a big deal, perhaps I'm rewarded with just a slight better flavor and texture profile then if I went only with a 33-35% loss!
I'll be back next week with more updates!
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