wittdog
Master Chef
The temp and humidity levels are just right in my basement to go on a dry curing run….the Two Dry Cured Ham Projects http://www.bbq-4-u.com/forum/viewtopic. ... ight=still need a few more weeks of curing time before they get hung….the Bresaola http://www.bbq-4-u.com/forum/viewtopic. ... highlight= is just about ready to go in the basement……The mrs wanted to make some Salami and the boys want pepperoni so today we did 10lbs of Tuscan Salami, and 20lbs of pepperoni…
The Salami was stuffed into natural beef casings…but the meat inside was pork. The pep was stuffed into collagen casings both of a pepperoni size and a bigger salami size casing…it will lose about 30% of its size and wt after it is done drying out.
The salami mix
It’s a rustic recipe with few ing….Pork, Pork Fat, Salt, Sugar, Cure 2, Black Pepper, Fennel, a little garlic and some Chianti (sp) (I know Hannibal Lecture had his liver with it and some Fava Beans). I also used a bacterial culture that the sausage maker now carries.
Stuffed Salami
The pepperoni is a mix of pork and beef, and a long list of ings…
Pepperoni
The pep stuffed
Both together
They now need to incubate, which they are into the smokehouse after enough time they will then be hung to dry in the basement…
The Salami was stuffed into natural beef casings…but the meat inside was pork. The pep was stuffed into collagen casings both of a pepperoni size and a bigger salami size casing…it will lose about 30% of its size and wt after it is done drying out.
The salami mix
It’s a rustic recipe with few ing….Pork, Pork Fat, Salt, Sugar, Cure 2, Black Pepper, Fennel, a little garlic and some Chianti (sp) (I know Hannibal Lecture had his liver with it and some Fava Beans). I also used a bacterial culture that the sausage maker now carries.
Stuffed Salami
The pepperoni is a mix of pork and beef, and a long list of ings…
Pepperoni
The pep stuffed
Both together
They now need to incubate, which they are into the smokehouse after enough time they will then be hung to dry in the basement…