I love Spanish sausage (chorizo). Fresh, dried, semi dried, I don’t think I’ve ever met a chorizo I didn’t like. Today we are making a Spanish Dry Cured Salami from the Province of Zamora. It’s called Chorizo Zamorano. This is such a great salami not only because it’s absolutely delicious
Chorizo Zamorano
November 28, 2020
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How to hit your salami’s pH target every time
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
Is This The Worlds Most Expensive Salami? – Wagyu/Duck/Iberico Salami
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!!
How to eliminate mold growth from your charcuterie
Quite often we asked about mold control on charcuterie. Mold is something that we should take seriously, especially if you are going to be eating it. Mold spores are everywhere and unless you are a mycologist and can differentiate between the good mold and the dangerous mold I wouldn’t risk
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