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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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: …

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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 …

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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, …

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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 …

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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 …