Of all the dry cured meat projects that I do, Spicy Capocollo (coppa for short) has got to my my all time favorite! It’s buttery, balanced, spicy, a little smoky, and so easy to make. Generally coppa is made under very specific parameters with controlled humidity and temperature (check out
Make Spicy Capocollo in your home refrigerator
August 15, 2021
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Dry Cured Calabrian Pork Tenderloin
I love the delicate taste of a delicious dry cured piece of pork tenderloin. Coat it with a little Calabrian pepper and you’ve got a flavor bomb that will have everyone talking. Today I’m going to show you how to make this delicious charcuterie and I think you are going
Beef Mortadella
We are making beef mortadella. This gourmet charcuterie is a show stopper and incredibly fun to make. This emulsified sausage will challenge even the most experienced sausage maker but when made correctly this sausage really stands alone. I’ll share with you my tips and secrets in todays recipe so that
How to hit your salami’s pH target every time
Making salami at home is like turning meat into art. There’s really nothing like it. You have a blank canvas, a palette full of spices, and virtually limitless combinations of textures and flavor. The process of making salami is relatively straight forward and as long as you work in a
How to make a Smoked Salami
Making salami is an incredible experience that can be very rewarding. If you want to read about the different processes involved in making salami be sure to check out this post on making Genoa Salami. In order to make a smoked salami the only thing we need to do is
Can you make salami with Sauerkraut Juice?
You know how much I love to experiment with food. In this series I’ll be experimenting with different ingredients to see if we can acidify (ferment) salami meat without the use of a commercially obtained starter culture. This is very exciting as there are many hobbyist who want to make