A very old Italian neighbor heard that I like making sausage. So he gave me what he calls Italian Salami that he had hanging for 12 weeks in his cold seller. I was a bit worried about it cause I know he still does things the old way. So after letting a few others try it ;D I decided to give it a try. DAM GOOD is all I can say. He is 87 YEARS young. Now if I can just tell him how much better his product would be with the right amount of cures and temps and humility ;D
All in all it was very good
(https://lh4.googleusercontent.com/-SDRZwqCdGPM/T39-9yC5uzI/AAAAAAAACUw/nKlAb30ASck/s1024/DSC_0019.JPG)
(https://lh4.googleusercontent.com/-lmo7N_oxJS8/T39-_YDTIjI/AAAAAAAACVA/HerA_Dn9nNI/s1024/DSC_0020.JPG)
(https://lh3.googleusercontent.com/-84hR1ERsiZk/T39--OXLpII/AAAAAAAACU0/foPoVGi8p9o/s1024/DSC_0021.JPG)
(https://lh3.googleusercontent.com/-wzxdowY9-5o/T39_IbfSoxI/AAAAAAAACVM/AollZA6pwCo/s1024/DSC_0022.JPG)
WOW, That was awful nice of your neighbor. I busted up Laughing at this: So after letting a few others try it I decided to give it a try. Now you need to get the spice recipe he uses and make it yourself with #2 Cure. Wonder what casings he used.
I was going to say that if its that good find out the recipe. If he's that old and eats it. I would think I consider it safe.
Quote from: viper125 on April 06, 2012, 05:06:29 PM
I was going to say that if its that good find out the recipe. If he's that old and eats it. I would think I consider it safe.
LOL... :D
Sorry meant safe with todays cures. I wouldn't use the salt peter and things for curing. But I know those that do.
Them is awesome.
A good friend of my mother's made sausage quite frequently I don't recall what was used for cures though, she's in her 90's now so doesn't make it anymore but boy it was good those pictures reminded me of that. Enjoy it.