Search found 2 matches
- Thu Apr 15, 2021 22:07
- Forum: Dry Cured Meats and Sausages
- Topic: Salame Calabrese
- Replies: 42
- Views: 27250
Re:
I took redzed's advice and vac sealed the salame calabrese for a few weeks to allow the moisture remaining within the sausage to equalize and it did reduce the dry ring around the perimeter. I then removed them from the vac packs and followed BobK's advice and dried them from 35% as prescribed in t...
- Sat Dec 19, 2020 19:22
- Forum: Dry Cured Meats and Sausages
- Topic: Would it be possible to utilize chicken breast in making salami?
- Replies: 1
- Views: 492
Would it be possible to utilize chicken breast in making salami?
Hello everyone, I normally make my southern European style salami of pork + pork fat + beef, using a starter culture, such as Bactoferm T-SPX At the moment I have some excess stock of chicken breast. Would it be possible to utilize it without sacrificing salami quality (color, flavor, consistency)? ...