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 […]
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 process Rehydrate 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
In many of our projects we use special equipment to regulate the temperature and humidity. Projects like cheese making, Salami making, beer or wine brewing are just a few. This same type of equipment is often used in Mushroom growing operations as well as medicinal herb growing operations as well. Today we are taking a
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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
Time for another salami recipe. This week’s recipe is no ordinary salami though, it’s Soppressata di Calabria. So what makes this air cured sausage so special. Well for starters it’s not cylindrical like most salami. It’s oblong. This shape comes from the act of pressing the salami during the initial stages of processing and fermenting.
Soppressata di Calabria – Step by Step Video Tutorial Read More »
