Salami comes in many more forms and styles than people think. It’s definitely not only put into one category. This article will explain all the different types and clarify them in detail. Uncooked salami is cured, sometimes fermented, and dried. Depending on the process, this cured style may also be cold-smoked. Cooked salami is heated to an internal safe-for-eating temperature …
Why Hang Salami for Drying and Other Factors
Salami is always seen hanging; it’s not as apparent to someone who hasn’t made or learned about salami why this is. After teaching, learning, and making salami for many years – here are the finer points in detail below. The primary reason, however, is this. These factors are specific to traditional Artisanal dry-cured salami, which is often fermented as a …
Homemade Salami, Learning from Mistakes – The Only Way
After making homemade salami numerous times over the years, we have learned a lot from our mistakes, which I wish to share. Smaller diameter salami is easier to produce using the dry cured process than larger diameter. In many of these examples, the Salami was assessed and thrown in the rubbish. This is why salami making (equipment I wrote about …
How to Store Cured Meat: Tips and Tricks
The way you store cured meats does depend a lot on what style of cured meats you have. I’ve got a true passion for cured meats of all kinds, and that’s why I started this website. I buy and make my own types of cured meats of every style you can imagine across the globe. I thought it would be …
Different Types of Cured Sausage
A cured sausage can have many types and variations; most people I come across don’t even know what a cured sausage is! Defining a cured sausage specifically needs to be done to categorize it. I’ve found wide interpretations both online and offline. I’ve been curing and making sausage (I wrote about why they are so good here), even uncured sausages, …
What is a Cured Sausage? Explaining Different Varieties
Not all sausages are cured, I want to go over what is a cured sausage. Believe it or not, after 20 years of making, eating, and looking up cured sausages around the world. I still am amazed with the variations of cured sausages. Often, it’s due to the misunderstanding of what curing is. Yet, the meaning of ‘uncured‘ differs in …
How to Ferment Salami and What it Does
Add a starter culture to the ground meat: there are various cultural or traditional methods that can be used to ferment the salami and create the desired acidic environment. Fermentation in dry-cured salami and whole-muscle cured meat can occur naturally from existing fermentable cultures that already exist in the meat. How to Ferment Salami Most Consistent Way to Ferment Dry …
Interesting & Unique Salami to Buy in America I’ve Found
I have seen and tried many salami styles from Italy and Spain, reproduced in America and worldwide – common variations such as Picante, Feline, Pepperoni, Genoa, and Italian styles of dry-cured meats. Undoubtedly, they are good, and some are great; however, they are still mimicking mainland Europe. For thousands of years, they have been loved across Europe -often using traditions …
Useful Advice for Equipment to Make Sausage at Home
The various equipment you can use to make sausages can be incredibly simple or mechanized so that you can easily process many pounds or kilograms of meat depending on what you are trying to achieve. Key Points: I’ll try and guide you through the many different setups I’ve used over the years. I’ve been making sausages for a few decades …
What Alcohol Goes with Charcuterie Meat? (Beer, Wine, Spirits)
Many different combinations of alcohol can work with charcuterie and dry-cured meats. I’ve tried alot of combinations and wanted to share some insights I’ve had to match the dry-cured or charcuterie meat. Since charcuterie, salumi, antipasti, or dry cured meats has thousands of variations and types, I’ve grouped the charcuterie together to be a little more helpful. You’ll find a …
Difference Between Sausages and Salami (Not That Simple)
The difference between sausages and salami comes down to how extended the process is, in essence, all salami were sausages at some point during the process. To really explain this properly, I am going to define what sausages are, as well as salami. To give some insight into the subtle and not-so-subtle variations. I have been making, crafting, and eating …
ph Meter for Making Salami and Cured Meats at Home
For many years, I’ve been making salami without testing the pH or acidity during the initial fermentation stage. The pH Meter and acidity are very important aspects of dry-cured salami. Eventually, over the last few years, I’ve decided to be more consistent and thorough. Though I’ve used starter cultures, either fast or slow action, I’ve been lucky to just about …
Why Don’t More People Make Homemade Salami Is it Hard to Make?
Making salami at home can be challenging and hard due to the complexity of the product and project. I have learned a lot of lessons over the last 10 years of making many different varieties of salami at home. Certain types of salami are a lot easier to make than others as well. Any type of cooked or hot smoked …
Can the SteakAger Pro 40 be Used for Charcuterie (Review)
I have been testing & reviewing the SteakAger Pro 40 for quite a few months now with salami, dry-cured bacon, and whole muscle charcuterie at home. Due to my passion for meat curing and smoking, I have designed and set up various different types of DIY fridge conversions for the controlled environment ideal for making charcuterie-like salami and whole muscle …
How to Make Salami in a Smoker
I’ve enjoyed smoking salami in various smokers for decades; here is a breakdown of the different methods. Salami and smoked salami are probably the least known of all the cured meats I make, information in detail is often a little hidden online. Often when you say ‘smoker,’ it means cooking and smoking – otherwise known as Slow and Low Smoking, …
Different Salami You Can Make at Home
Dry-cured salami making is an investment in time and months. Also, I would advise a need for some knowledge on how meat curing works, fermentation/acidic mold cultures, environments for it, and how to dry the cured meat. have noticed that there are different styles of salami you can make at home, and that can sometimes get confusing. I’ll also give …
Salami Making Kit and Different Styles
Salami-making can be done with quite a few different types of kits. For someone new to salami, a salami kit is a logical idea. However, not all salami kits are the same! Here is a range of available salami-making kits, which I will make a few comments about below: List of Salami-Making Kits Salami is a mysterious artisan craft, and …
Meat to Use for Making Salami, Different Options
Making salami can be done with many different types of meat and there are many variations across the world. Salami isn’t just Pepperoni and Genoa! I have been fascinated with salami for a couple of decades and wanted to share what I have learned about commercial and homemade salami types. Salami has to have a minimum amount of fat, commonly …
Equipment Guide for Making Salami at Home
The equipment you need to make salami depends on the type of salami you’re aiming to make. I have been making salami for 20 years, with many different techniques and using a whole bunch of different gear. There are some definite tips I want to share that will help you avoid some frustration around producing quality salami. After doing some …
Which Salami is Best for Pasta Salad?
If you have ever had pasta salad during a summer gathering, it’s hard to forget the mouth-watering combination of noodles, salami, cheese, and vinaigrette. Here at Eat Cure Eat, it’s all about the craft of salami, charcuterie, and salumi! Pasta salad, though not traditional – it’s a staple for many. I want to give my favorites from experimentation and also …
Tips on Salami Selection for a Charcuterie Board
Salamis vary a lot, and the best ones to put on a charcuterie or antipasti board will of course, depend on what you want to savor. After exploring, making, and trying salamis for 20-odd years, I’ve got a few trips and tricks to share with you. If you’ve ever plucked a piece of salami off a charcuterie board, you were …
InkBird Humidity Controller for Meat Curing and Other Tasks
I want to give insight into InkBird humidity controllers since this is crucial to review when building a DIY meat curing chamber. Summary / Key Points Or you may have other projects needing an environmentally controlled environment with a humidity controller. Primarily, I’m using the humidity controller for salami fermentation and growing mushrooms. When I started doing meat curing about …
Bad Molds, Good Molds and Cured Meat – Including Pictures
When it comes to curing meat, especially dry-cured meat, over a few months or more, the aspects of mold are one of the more challenging hurdles I’ve found in the beginning. There’s not a lot of detail online or in many of the meat curing books that I’ve read about the good mold and the bad mold. So I hope …
Features for a Effective Grinder for Salami or Sausage
When it comes to mincing meat for salami and sausages, I think you want some subtleties and mincer/grinder designs in your equipment. Over the years, I have used many different types of meat mincers, from cheap to more expensive to commercial equipment. Through my experiences and product testing, I’ll highlight the product designs that will not be effective in sausage …
Dry Cured Meats of New Zealand
There are a few dry-curing meat producers in New Zealand, but due to globalization, many portions of meat are now imported from Spain or Italy. However, in New Zealand, some areas have the quality of the soil, farming practices, feed, and dedication to animal husbandry that produce the desired outcomes. After studying, making, and writing about dry-cured meats for a …
Cured Meat vs. Processed Meat (Insights and Links)
Not all cured meats are processed meats, this is one of the misnomer that occurs across the media and other resources that attempt to address this subject. Since this site is all about cured meats, I’ve dived in deep to learn the differences and some misinformation that exists around this topic. Summary: Cured vs. Processed Meat Misconception: There’s a common …
Why Choose a Vertical or a Horizontal Sausage Stuffer?
Choosing a sausage stuffer can be a difficult decision- since they operate quite differently, I have found. Apart from shape, here is some helpful information about choosing what might suit you more. Whether you are new to making sausages or are an experienced sausage stuffer, you likely recognize that using a device that was specifically designed for this purpose is …
How Much Does a Deli Slicer Weigh? (Weight Means A lot)
Deli slicers are handy, but what I have found it, for my application weight has a big impact. If you have ever been to the deli, then you have likely stood fascinated at how quickly and easily the deli slicer is able to slice through a large cut of meat. You might want to bring this device into your kitchen …
Cured Meats for a Classic Antipasto Platter
Certain cured meats are classic, and others are highly recommended if you are preparing a classic antipasto platter. When constructing a classic antipasto platter, you will want to use cured meats, including the classic salumi of Italy, such as Prosciutto/Parma Ham, Pancetta, Dry-Cured Salami, Coppa, and Bresaola. You might consider constructing an antipasto platter when preparing dinner or an appetizer …
Cured Meats That Are Not Pork (Some Ideas and Inspiration)
When many people hear “cured meats”, they first associate this with pork – but there are many cured meats that are not pork. Likely, if you are looking at preparing a charcuterie board, you will be well versed in your search for cured meats. But, with many of them being pork-based, you might want to change things up. This might …
Is Salami Charcuterie? (Salami vs. Charcuterie vs Salumi)
Of the many things to put on a charcuterie board, salami is one, but does it fall in the category of charcuterie? Charcuterie boards have been steadily rising in popularity, from dining around a friend’s kitchen island with a glass of wine in hand to residing on global restaurant menus. Its popularity increases the curiosity about which meats are considered …
How Long Does Cut or Whole Salami Last?
Salami is something that is ‘cured’ but how long it lasts does vary quite a bit, I’m going to go over all I have discovered about this ancient craft over the years. Delving into the world of cured meats, it would be realistic to imagine that these items tend to last longer than their fresh counterparts, especially how long salami …
Explained – Is Salami Keto? (Carbs Table Different Salami)
When it comes to being Keto-friendly, I wanted to discuss whether salami falls into that category. Now, since I make, teach, and have studied salami for a few decades, I thought I would write a helpful article that covers it accurately with citations. Yes salami is keto because 2 thin slices (small to medium) of 0.2-0.4oz contained up to 0.0035 …
Guide To Making Dry Cured Salami (Overview)
The goal here is to give people the confidence to take an interest in an ancient craft that can be done at home as long as a solid process is followed and common sense is used. Dry-Cured Salami – There are two main types of salami – cooked/hot smoked or dry-cured. Dry Cured is a traditional kind; it looks like …
Using Himalayan Pink Salt for Meat Curing Meat
I have used Himalayan pink salt for meat curing, but there’s a bit of confusion about whether it’s a good thing or actually what it is. This isn’t very scientific (but it will have links), but I have done some research before. I have used it for curing various types of meat. I have used Himalayan Pink Salt for curing …
How Does Smoking Preserve Meat and Fish? (Effects & Method)
Preserving meat and fish with smoke is a straightforward process. Cold smoking helps with preservation but isn’t the primary preserving effect; it is drying the meat and removing the moisture. Summary: Primary Preservation Method: Drying meat and removing moisture is the key to preservation, as it reduces water activity, which reduces the chance of unwanted bacterial growth. Types of Smoking: …
What is Salami Wrapped In? (What is the White Stuff)
Many different casings can be used for wrapping salami. Since I make salami, study it, and teach it – I’ve discovered all the different types available. Different types of salami wrappings or casings as they are known – are used for other purposes, especially in commercial salami production. There are thousands of variations of salami across the world. In some …
Guide to Using Pink Curing Salt at Home
Pink curing salt or Prague powder can be used in many different ways (and there are many other names for it). I want to explain how I use pink-curing salt and other important details about this ingredient. Summary Points: Pink curing salt is found in many popular foods produced at home or commercially, such as pastrami, bacon, corned beef, pancetta, …
Salami’s Sour and Tangy Taste Explained
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 a process sometimes where there is a fermentation stage and a drying stage. Having met a bunch of small and large salami producers, I’ve gained some …
What is Salami Made of? (Commercial & Artisan)
Salami can be made of quality ingredients or additives to drive its 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 in …
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