I'll probably never be able to make this myself, but has anyone else tried anything similar??
This stuff is awesome... It is the only salami (salame) my wife will even think of eating. She comes from an big Italian family out in Tacoma, and their local Italian markets carry it.
http://www.columbussalame.com/dyn/consumer_detail/4.html
I have just a little bit left in the fridge.. Man it is good.
[edit]
LA times article: "Salami War Won by Italians in California"
http://www.sicilianculture.com/news/2003-salami.htm
Nice packaging. Down here we have Bubba Italian Salami. ;D
Quote from: classicrockgriller on November 18, 2009, 06:48:46 PM
Nice packaging. Down here we have Bubba Italian Salami. ;D
Oh yes, it is very pretty when gift packaged, but DAMN good!
CRG, I'd love to try something like this in your "salami cup/loaf" method...
I made 9 more loafs with the tweeked recipe that was posted.....gonna smoke them tomorrow.
Cool... Report back!
I'll send you some of the pkg mix if you want it.
Quote from: classicrockgriller on November 18, 2009, 07:24:45 PM
I'll send you some of the pkg mix if you want it.
I'm going to look for it around here first, but I might take you up on that... Thx!
NP, bought a dz today. Each one will do 2 lbs and it does taste good.
Pat,
I can't remember if your set up to do sausage yet. If you are try the bologna recipe I posted for the venison bologna. Everyone Has been telling me it tastes a lot more like a salami than it does bologna. A friend of mine at work made some but stuffed it into the summer sausage casings. His really tasted like salami a mild but flavorful salami. Maybe Momma might just take a fancy to it.
Cool, thanks Chris!
No, I haven't tried sausage yet. Soon, hopefully.
I'll dump in some wine and Italian seasonings - and I won't tell her it is bologna. ;)
I found some recipes for these on Len Poli's site... I'm afraid I'm not up to the task - that is more up Hab's alley w/ his Über drying/curing cabinet!
Right now I'm still in the learning stage, and haven't produced any finished product. :)
Quote from: Habanero Smoker on November 19, 2009, 01:47:37 PM
Right now I'm still in the learning stage, and haven't produced any finished product. :)
Well, we look forward to your progress reports!
CRG, I think I can get that Granny's salami mix at our local Gander Mountain. I'm going to run out there tomorrow over my lunch hour..
We'll stick a fork in this thread. It's done. ;)
Yes, the Columbus Dry Salame is good, we have bought it locally!
I have made the Tuscan Dry Salami from the Ruhlman and Polcyn's Charcuterie book, stuffed in hog casings and dried for about a month, turned out great! Going to do another batch this weekend and stuff it in larger synthetic fibrous casings. I used the Bactoferm product, it is pretty expensive, and I would like to find something where the inoculant doesn't cost more than the meat! Any ideas?