Print Page - Saying Good Bye to My Salami Milano and Hello to my new little friend

Title: Saying Good Bye to My Salami Milano and Hello to my new little friend
Post by: devo on August 31, 2012, 08:54:31 AM

Cut up my last Salami Milano this morning. It has taken on a very deep rich color and aging has improved the taste ten times over. Now I wish I had made more. :'(
(https://lh4.googleusercontent.com/-4VPDpeQZJeo/UEDaU2tgvHI/AAAAAAAADP4/zCE8t69vHB4/s1024/DSC_0007.JPG)
(https://lh4.googleusercontent.com/-iVfWaxv6xzk/UEDafRD6vtI/AAAAAAAADQI/zUpXs7g9qM8/s1024/DSC_0008.JPG)

But now my focus is on the Cacciatore Salami. I am finding this one challenging. Had to fight some mold I didn't like early in the game. I also find the outside skin oily or greasy which I think is slowing down the drying time. Cut open this one and it tastes very good, a nice spicy flavor. Hope these come out of a stall as I'm calling it and dry a bit more.
(https://lh5.googleusercontent.com/-6YFTvXIsdQw/UEDaes2WuUI/AAAAAAAADQA/5S9UQJu-VfI/s1024/DSC_0009.JPG)
(https://lh6.googleusercontent.com/-VdwjP2jWNY0/UEDanqJbUdI/AAAAAAAADQQ/S6Rxh2WnD40/s1024/DSC_0010.JPG)

Title: Re: Saying Good Bye to My Salami Milano and Hello to my new little friend
Post by: beefmann on September 19, 2012, 02:59:12 PM

m m m gooood

Title: Re: Saying Good Bye to My Salami Milano and Hello to my new little friend
Post by: Smoker John on September 19, 2012, 03:05:28 PM

Looks very nice, the cacciatore looks spicy is it quite hot?

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: devo on August 31, 2012, 08:54:31 AM