Making Salami...old school...

[indaswamp]

 

[forktender]

That reminds me of how my Papa/ Gramp's used to make his salami, My Papa's cellar was always chocked full of cured meats. It stayed stocked until Christmas when he divided everything up for gifts too friends and family. I can still hear him saying
"Ti vogghiu beni" (for friends, relatives.)

Damn, I sure miss him we were very close even though he could hardly speak English and I can't speak a lick of Sicilian but somehow he taught me to fish, graft fruit tree's, crush grapes and tomatoes and how to twirl pasta onto my fork with the best of them.

 

[HalfSmoked]

So now I'm in the waiting Game.

Warren

 

[thirdeye]

No Cure #2? So, they are counting on the salt and 'refrigerator temps' in the cellar to do the actual curing?

 

[SmokinAl]

Very cool video. However in Florida we don’t have basements or those kind of temps & humidity. So we have to have a curing fridge. I guess I would trade the weather down here for being able to cure salami in my basement!! And I bet it smells like heaven down there!
Al

 

[indaswamp]

No Cure #2? So, they are counting on the salt and 'refrigerator temps' in the cellar to do the actual curing?

Good question.. They do not mention using a culture either, but I would bet they do...

 

[indaswamp]

Very cool video. However in Florida we don’t have basements or those kind of temps & humidity. So we have to have a curing fridge. I guess I would trade the weather down here for being able to cure salami in my basement!! And I bet it smells like heaven down there!
Al

Al, I'm right there with you... we can't make salami in a basement here in S. Louisiana either! Hell we can't even have basements because of the water table!!

 

[thirdeye]

I have a basement and it's at 70° right now.

 

[boykjo]

No Cure #2? So, they are counting on the salt and 'refrigerator temps' in the cellar to do the actual curing?

They did say "good luck" at the end of their video.......

Boykjo