Let’s first start off by saying that I’ve made some pretty crazy salami through the years. Experimenting with flavors, textures, and ingredients is what artisan salami is all about and when I came upon some squid ink you can only imagine the ideas that started to flow. Naturally I wanted
So you ‘re itching to get into a new hobby. Maybe something like advanced charcuterie (salami/salumi) or even cheese making. Well you’ve come to the right place because today I’ll be showing you how to build a drying/aging chamber for your salami or cheese… Before we begin I want to
Salami pH is one of the “safety hurdles” that needs to be achieved when making a fermented sausage. Regardless of the type of salami you plan on making your pH must be below 5.3. This is considered the safe zone. Recently we were making some very unusual salami (nothing new
Let’s have a little fun today. We are making a 100% beef salami. This salami is very beefy, slightly funky, some nice cheesy notes with a mild dry aged flavor. It it very intense. The process of making an all beef salami is no different than a pork salami. You
Are you ready for another crazy salami. This one came to me after dry aging some Wagyu MS7+ for a different project. I don’t actually expect anyone to make this but you never know. I can tell you this if you do make this salami you will not regret it!!
Welcome to the Salami Starter Culture Series. Today we are talking about the culture T-SPX. This starter culture is used in fermented sausages to acidify the salami and enhance it’s aroma, color, flavor, and texture. T-SPX is considered slow fermenting culture and the combination of bacteria used in this starter