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 salami is very unique in …
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 processing time will be longer …
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 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 starter culture till the mince …
In our quest to make dry curing more approachable 2 words came to mind, Carne Seca. This Mexican dry cured meat is an absolute must for anyone who wants to start their journey in the wide world of dry curing meats. It’s easy, incredibly delicious, and the best part is that it’s also fast. This …
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 …
