Teriyaki Salami

Are you ready for something different? This salami was requested by a subscriber and I thought it sounded interesting. This recipe uses teriyaki sauce and before we add this ingredient we need to determine how much salt is in it so we can accurately season our salami. We are looking
Read More

Hypnotic Salami

Salami making is what I consider “next level” charcuterie. It’s challenging, rewarding, and will require the use of special equipment (especially if you want it to come out amazing). What I’m about to tell you may seem a little overwhelming but if you really want to take your charcuterie to
Read More

Calabrian Turkey Salamini

Follow basic salami preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold 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 till the
Read More

Pitina – Italian Meatball Salami

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
Read More

Spanish Lomo Curado

I love Spanish cuisine, especially the dry cured forms of it. Spanish sobressada, Chorizo, and of course the Lomo Curado. This cured pork loin is smoky, spicy, perfectly seasoned, and absolutely delicious. Best of all in today’s post you will see how easy it is to make at home. Generally
Read More

Strolghino Salami

You’ve just got to love Italian food. It’s not only delicious but it comes with a great story. This salami is prime example. The Strolghino salami. A salami named for it’s supposed ability to predict the future (or at least predict the outcome of a future culatello). The strolghino salami
Read More