Welcome to the world of Salami making. Salami is a fermented dry cured sausage that can be eaten raw. There are many processes that make this possible and in this section you will get to see the entire process come to life. I’ll share with you some original and traditional recipes as well as my secrets on how to guarantee success every time.
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 salami is very unique in …
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 mince meat, seasonings, and starter culture till the …
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 processing time will be longer …
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 great little box that protects …
Follow basic salami preparation practices when making this sausage. Here are a few things you might find useful when making this salami How do you store your salami when it’s finished Storing your salami properly is just about as important as making your salami. You’ve spent so much time patiently waiting for your salami to …
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 starter culture till the mince …
