Today we get to make a Lithuanian cured meat that is off the charts!! It’s smoked, fermented, dry cured, and simply seasoned. The end result is out of this world. The most important thing you need in order to make this salami is a place for it to dry. This
Skilandis
October 28, 2022
1
Matt’s Spanish Chorizo
Follow basic salami preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F) during the grinding processRehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.Mix your very chilled mince meat, seasonings, and starter culture
Brianza Salami
This salami is a real testament to the craft of preserving meat! There are a few unique ingredients in this recipe that deviates from the traditional Brianza salami. The first is Insta Cure #2. We use Insta Cure #2 to protect our meat against harmful bacteria (botulism) and because the
Xander’s Droewors
We are very excited to have a guest join us today. My buddy Xander over at the You Tube Channel Xman&Co will be demonstrating how he makes South African Droewors with a slight twist. You will notice that Xander uses a biltong box to dry this sausage. This is a
Hungarian Salami
Follow basic salami preparation practices when making this sausage. Clean and sanitize all of your equipment. Keep your meat and grinder parts super cold (below 34F) during the grinding process Rehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use. Mix your very chilled mincemeat, seasonings, and
Mexican Mole Salami
Follow basic salami preparation practices when making this sausage. Clean and sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F) during the grinding processRehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.Mix your very chilled mincemeat, seasonings, and starter culture till