Somethingnuw
Member
Sorry if this is a repost...I've searched but this is my time on this website
My question...my family are immigrants to Canada from Italy. Every year they make home made salami, sopressa, sausages and a boiled salami ( basically all the waste goes in there...freeze it until you want to it the boil the crap out of it) nothing gets wasted...
We try to find a whole pig, but often just end up buying pork shoulder but the flavour difference is hard to believe.
My question we all have cold cellars and hang our cured meat there
No temperature control, no humidity control just so air flow
Our recipe is like all the rest 3% salt 2 for sausage we freeze....we add no cure #2 no drying compound ect...
No celery for nitrate
Normally we do this between nov and march but some years it's hit n miss...we get a mild mild taste in it....
Does anyone else on here cure this way? I wanna try the old school way combined with a drying camber see if we end up with a better product
It's hit n miss sometimes we get an incredible product you can't find anywhere other times the taste of the mold transfers through...its hasn't made anyone sick...
I'm a believer in all things natural and hoping to find others who still go old school to try to keep away from what I believe to be bad for you
I'd like to here your experience right down to raising your own pigs
My question...my family are immigrants to Canada from Italy. Every year they make home made salami, sopressa, sausages and a boiled salami ( basically all the waste goes in there...freeze it until you want to it the boil the crap out of it) nothing gets wasted...
We try to find a whole pig, but often just end up buying pork shoulder but the flavour difference is hard to believe.
My question we all have cold cellars and hang our cured meat there
No temperature control, no humidity control just so air flow
Our recipe is like all the rest 3% salt 2 for sausage we freeze....we add no cure #2 no drying compound ect...
No celery for nitrate
Normally we do this between nov and march but some years it's hit n miss...we get a mild mild taste in it....
Does anyone else on here cure this way? I wanna try the old school way combined with a drying camber see if we end up with a better product
It's hit n miss sometimes we get an incredible product you can't find anywhere other times the taste of the mold transfers through...its hasn't made anyone sick...
I'm a believer in all things natural and hoping to find others who still go old school to try to keep away from what I believe to be bad for you
I'd like to here your experience right down to raising your own pigs