Salami

[arpad]

I curfrently have some salami aging, 3% salt, no nitrates/nitrites. We copped the meat and fat (~30% fat) and added salt and seasonings and a bit of wine. Stuffed into dry age casings and hung in a wamr environment for 60h. Now in the fridge and beginning to smell dIvine. Distoings viff of lactobazillus about it of course, but that is receding. We added some wild garlic, which we boild in wine for a few minutes to take care of botulism.

 

[Kathleen]

I would love to give this a try at some point. It feels a bit overwhelming getting started. We have made fresh sausage....just making something like salami. I can't wait to hear how it all turns out.

 

[dragnlaw]

I ditto Kathleen! Always wanted to but the temperature ranges for which they must be for the curing has always put me off. No place secure enough.
But I can imagine the whiff of deliciousness coming along.

and a long overdue Welcome to DC, arpad!

 

[LovelyLinda]

Slalami