View Post

Is Himalayan Pink Salt Good for Curing Meat?

I have used Himalayan pink salt for meat curing, but it seems there’s a bit of confusion about whether it’s a good thing and also actually what it is. This isn’t going to be very scientific (but will have links) but I have done a little bit of research before I have used it in the past for curing various …

View Post

How Does Smoking Preserve Meat and Fish? (Effects & Method)

Preserving meat and fish with smoke is actually a really simple process, the effect of cold smoking help with the preservation but isn’t actually the primary preserving effect. And it goes way back, this technique is still widely used commercially across Europe. What I find quite a lot is the confusion between smoking meat, I do all types of meat …

View Post

What is Salami Wrapped In? (What is the White Stuff)

There are many different casings that can be used for wrapping salami. Since I make salami at home I got interested in all the different types available. Different types of salami wrappings or casings as they are known – are used for different purposes, especially in commercial salami production. There are 1,000’s of variations of salami across the world. And …

View Post

What is & How to Use Pink Curing Salt or Prague Powder

There is a whole bunch of ways that you can use pink curing salt for or Prague powder (and there are a bunch of other names too for it). I want to give you a rundown on how I use pink curing salt and some other important details about this ingredient. Pink curing salt is in many popular foods produced …

View Post

Why is Salami Sour? (Kind of Tangy)

The sour flavor that is quite common in salami most people are pretty familiar with, I will share what I know about where it comes from. I make salami at home, and it is in the simple process normally requiring a fermentation stage and it drying stage. Having met a bunch of small and large salami producers – I’ve got …

View Post

What is Salami Made of? (Commercial & Artisan)

Salami can be made of quality ingredients or additives to drive the profitability of it and make it a high volume product. Making salami at home as well as buying it commercially, I want to contrast the ingredients and flavors. Readings textbooks about salami making and meat science have opened my eyes to some of the processes that are used …