Skilandis

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
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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
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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
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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
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Italian Cacciatore Salami

Have you ever heard of the Italian Cacciatore Salami? It’s incredible. The word cacciatore means hunter in Italian and this salami is appropriately names a hunters sausage. This sausage was often take out in the field and used for food by hunters as it was shelf stable and didn’t require
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