Search found 2 matches

by Markiz
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...
by Markiz
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)? ...