Teriyaki Salami

Are you ready for something different? This salami was requested by a subscriber and I thought it sounded interesting. This recipe uses teriyaki sauce and before we add this ingredient we need to determine how much salt is in it so we can accurately season our salami. We are looking
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Summer Sausage – easy version

We have been getting lots of requests for an easy recipe for summer sausage. This is that version. This recipe will deliver those classic summer sausage flavors in only 1 day Traditionally summer sausage was made in the winter using European preservations techniques. Salting, fermenting, smoking, then drying. The end
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Calabrian Turkey Salamini

Follow basic salami preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold 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 till the
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Saucisson Sec

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
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Sujuk 4 Ways

Here are a few things you might find useful when making this sausage Iodophor SanitizerMK4 Thermapen (Accurate Thermometer)Sausage PrickerAccurate Scale for spicesAccurate scale for meat (up to 33 pounds)Flavor of Italy Starter Culture Apera pH Meter with BluetoothDextroseInsta Cure #2Non Fat Dry Milk PowderMeat GrindersSausage StufferStuffing horn cleanerInkBird Controllers temp
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Smoked Rabbit 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 processRehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.Mix your very chilled mince meat, seasonings, and starter culture
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