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
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Summer Sausage – easy version

We have been getting lots of requests for an easy recipe for summer sausage. This is that version. This recipe will deliver those classic summer sausage flavors in only 1 day Traditionally summer sausage was made in the winter using European preservations techniques. Salting, fermenting, smoking, then drying. The end
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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
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Smoked Turkey Bologna

Follow basic sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Chill your meat to below 30FKeep your meat and grinder parts very cold while grindingAny liquid that is added needs to be ice coldChop your very chilled meat and seasonings till you create a smooth
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Egg Nog Sausage

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
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Saucisson Sec

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 35F) 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
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