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
Saucisson Sec
October 31, 2021
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Italian Cremona Salame al Parmigiano Reggiano
The Cremona salame is a wonderful salami that originated in Norther Italy from the city of Cremona. This salame is simple, a little sweet, with a fermented flavor that seems to bloom on the tongue. This salami is often served as an appetizer with bread and cheese, so for todays
The Reaper Salami
I really like spicy food, so when one of our Patrons suggested we make the spiciest salami on the planet I just couldn’t resist!! The Carolina Reaper Salami is a simple salami that packs a whole lot of heat. Realistically, you can reduce the peppers in it to make it
Black Salami
Let’s first start off by saying that I’ve made some pretty crazy salami through the years. Experimenting with flavors, textures, and ingredients is what artisan salami is all about and when I came upon some squid ink you can only imagine the ideas that started to flow. Naturally I wanted