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 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 times Any liquid that is added to the mince needs to be ice cold Mix your very chilled meat and seasonings till the mince becomes very …
Of all the dry cured meat projects that I do, Spicy Capocollo (coppa for short) has got to my my all time favorite! It’s buttery, balanced, spicy, a little smoky, and so easy to make. Generally coppa is made under very specific parameters with controlled humidity and temperature (check out our post on how to …
I love the delicate taste of a delicious dry cured piece of pork tenderloin. Coat it with a little Calabrian pepper and you’ve got a flavor bomb that will have everyone talking. Today I’m going to show you how to make this delicious charcuterie and I think you are going to love how easy it …
