Category: CHARCUTERIE

The cooking of flesh! Meat preservation and fermentation, for fun and flavor.

Salumi mold?

Salumi mold?

This is a top round roast. Generally, a somewhat bland, lean, boring piece of beef. I thought it would be a good candidate for bresaola. Bresaola is a delicious salumi. No, I’m not spelling it wrong. It’s not salami. Salami is to hamburger what salumi is to a roast. Whole muscle, cured, spiced, and dried. …

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Salami Binder Failure

Salami Binder Failure

Binder!  Actually a salami binder failure.  I left out the binder in my salami recipe!  My salamis are not perfect, yet. They’re curing nicely–they have a nice taste and aroma. I’ve gotten the salt levels in check by switching over to a couple of grams of #2 cure instead of the ounces of Morton’s Tender …

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