A few months ago I was asked how the CELR-12 performed when it comes to salami. Truth is I didn’t know as I’ve only ever made dry cured whole muscles using that unit. So the following video and recipe is a fun experiment where we make both the Spanish Chorizo and the Italian Callabrese Salami […]
Want to make something different? This salami might be right up your alley. Spanish Sobrasada. This spreadable salami is like chorizo on steroids. Great flavor, incredible texture, and very versatile!! Sobrasada hails from the Balearic Islands of Spain and is fast becoming one of my favorite salami. Not because it’s a very cool salami to
Pepperoni is a great sausage to make. If you search the web you’ll find lots of ways to prepare pepperoni with each way giving this sausage a unique flavor and texture. Todays recipe will closely resemble store bought pepperoni (but better). This method of making pepperoni is considered advanced sausage making and will require the
Making salami is a thing of beauty. The ability to utilize seasonings, bacteria, and time to create a product that is not only shelf stable but incredibly delicious (sometimes). Under normal circumstances I use commercially bought starter cultures. They are predictable and turn out a great product, but I sure do like to experiment. Today
Mexican Salami – Fermented using Sauerkraut Juice Read More »
Salami pH is one of the “safety hurdles” that needs to be achieved when making a fermented sausage. Regardless of the type of salami you plan on making your pH must be below 5.3. This is considered the safe zone. Recently we were making some very unusual salami (nothing new there). After stuffing the mince
Quite often we asked about mold control on charcuterie. Mold is something that we should take seriously, especially if you are going to be eating it. Mold spores are everywhere and unless you are a mycologist and can differentiate between the good mold and the dangerous mold I wouldn’t risk it. Certain molds produce something
How to eliminate mold growth from your charcuterie Read More »
