Making salami at home is like turning meat into art. There’s really nothing like it. You have a blank canvas, a palette full of spices, and virtually limitless combinations of textures and flavor. The process of making salami is relatively straight forward and as long as you work in a
How to hit your salami’s pH target every time
July 12, 2020
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How to make a Smoked Salami
Making salami is an incredible experience that can be very rewarding. If you want to read about the different processes involved in making salami be sure to check out this post on making Genoa Salami. In order to make a smoked salami the only thing we need to do is
How to Make Pepper Crusted Smoked Mortadella
Today we are tackling Mortadella. This charcuterie is an emulsified sausage that carries with it some very technical challenges. In this post I’ll share with you all the tips and tricks so you can increase your chance of success. The first thing we need to understand about emulsified sausages is
Can you make salami with Sauerkraut Juice?
You know how much I love to experiment with food. In this series I’ll be experimenting with different ingredients to see if we can acidify (ferment) salami meat without the use of a commercially obtained starter culture. This is very exciting as there are many hobbyist who want to make
Landjäger
A Hunter’s Sausage. Landjäger is an amazing piece of charcuterie. It’s delicious, extremely portable, and keeps very well. In this recipe we will be cold smoking for about 8 hours using Bella’s Cold Smoke Generator by Smokin-it. This cold smoker can generate up to 10 hours of true cold smoke
Smoked Venison Salami
On occasion I get the chance to work with wild game meats. For this project a friend of mine called me and told me that he had some venison (which he had marinated in some Worcestershire sauce) in his freezer. He wanted to know if I could make a salami