Pitina. A remarkable Italian Salami originating in the Dolomite valleys of Tramonti di Sopra, Tramonti di Sotto, and the River Cellina, in the northeastern Italian province of Pordenone in Friuli. This dry cured meat is not your typical salami. It’s actually more like a meatball than a salami. Pitina was a salami born out of necessity, mainly to preserve game and because there was very little equipment needed to make pitina, this charcuterie became widely available to most homes. Today I’m going
Follow basic sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Chill your meat to below 35FKeep your meat and grinder parts very cold while grindingAny liquid that is added to the mince needs to be ice coldMix your very chilled meat and seasonings till the mince becomes very tackyStuff the mince into sausage casings and prick out any air pocketsCook till the internal temperature reaches 155F Here are a few things you might find useful
Follow basic smoked sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F) at all timesAny liquid that is added to the mince needs to be ice coldMix your very chilled meat and seasonings till the mince becomes very tackyAdd the pineapples and mix for 20 secondsadd the encapsulated citric acid and mix for 30 seconds (this ingredient is added at the very end by itself)Stuff the
Here are a few things you might find useful when making Lap Cheong High Quality Natural Casings (AA Grade)Iodophor SanitizerKnives for processing meatSausage PrickerInsta Cure #14 tray dehydratorCustom Cutting Board (Use discount code 2GUYS15 at checkout for a sweet discount) Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!! If you want to see the different things that