Homemade Salami

[mosesbotbol]

Originally Posted by Chainsaw13

Mmm... sopresatta. Beautiful work! Is your wine cellar humidified? .Just curious.

I have two legs for proscuitto hanging in my chamber right now. The plan is to go at least two years before slicing into them. I also have some nduja and guanciale in there too. I really need to make something else soon.

I had a humidifier going, but it's holding at 55f and 72%h without it. If the humidity drops down in the 50's, I'll turn it back on.

We are making 4 Culatello's in a few weeks, along with another 70-100 lb of salami in two different flavors than we have already

[Chainsaw13]

Originally Posted by mosesbotbol

I had a humidifier going, but it's holding at 55f and 72%h without it. If the humidity drops down in the 50's, I'll turn it back on.

We are making 4 Culatello's in a few weeks, along with another 70-100 lb of salami in two different flavors than we have already

Culatello is one of my next projects. Reminds me I need to contact my farmer friends about primal cuts. Can’t wait to see what you do next.

[mosesbotbol]

Originally Posted by Chainsaw13

Culatello is one of my next projects. Reminds me I need to contact my farmer friends about primal cuts. Can’t wait to see what you do next.

Those are a big dollar projects and we need to finalize where we are getting the legs from. The salami is not as prime pig quality needed like a Culatello.

[Chainsaw13]

Originally Posted by mosesbotbol

Those are a big dollar projects and we need to finalize where we are getting the legs from. The salami is not as prime pig quality needed like a Culatello.

True. I have friends that raise American Guinea Hog, plus other heritage mutt breeds. That’s what I’ve been using for myself. They finish on black acorns in the fall. Man can you taste it. The fat is so good. Reminds me I need to check on my lardo that’s been curing for months.

Jealous of the Berkel too.