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
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
I remember the day I bought my Smokin-It Smoker Model #4D. Immediately I fell in love with it! I loved the size, the control, the build, the programmable settings, and most of all I loved the smoky food that would come out of it. It’s been great not only for
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
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
Pemmican. The ultimate survival food. I’ve been researching old world ways of food preservation and the topic of pemmican would come up every time. Pemmican is a meat product that has a heavy concentration of protein and fat. A staple in Native American cuisine, pemmican was generally made with Bison.