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Charcuterie in Italy ~ Curing 150 lbs of Salami & Sausages
by
La Tavola Marche (farm, inn & cooking school)
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%20or%20under%20oil%20which%20is%20very%20traditional.%20%20The%20salami%20can%20continue%20to%20hang%20in%20a%20cool%20dark%20place%20or%20be%20stored%20in%20the%20refrigerator.%3C/p%3E%3Cp%3E**On%20a%20side%20note:%20After%20we%20finished%20stuffing%20all%20the%20salami%20&%20sausages,%20there%20was%20a%20great%20debate%20at%20lunch%20about%20what%20we%20should%20do%20if%20we%20are%20stopped%20by%20the%20police%20on%20our%20way%20home.%20I%20don't%20totally%20understand,%20but%20it%20seems%20that%20it%20may%20be%20illegal%20to%20transport%20that%20much%20raw%20(uncured%20meat)%20without%20a%20proper%20fattura%20(fiscal%20receipt%20&%20meat%20origin).%20They%20were%20telling%20us%20how%20to%20'hide'%20the%20meat%20in%20the%20car%20(as%20if%20you%20couldn't%20smell%20the%20heavy%20meaty%20aroma%20immediately!)%20%20Doctor%20Gaggi%20was%20taking%20it%20very%20seriously%20&%20Vittorio%20just%20kept%20saying%20-%20if%20you%20get%20stopped%20just%20offer%20them%20some%20sausage!%20(I%20like%20his%20style!)%3C/p%3E%3Cp%3ECurrently%20over%20100lbs%20of%20meat%20are%20hanging%20in%20the%20house!%3C/p%3E%3Cp%3EIt%20may%20sound%20like%20a%20mess%20or%20a%20whole%20lot%20of%20work,%20but%20it%20is%20incredibly%20satisfying%20&%20fun%20to%20make%20your%20own%20sausages,give%20it%20a%20try!%20You%20just%20need%20a%20few%20tools%20(meat%20grinder,%20etc.)%20and%20the%20freshest%20pork%20possible!%3C/p%3E%3Cp%3ESausage%20&%20Salami%20Making%20Basics:%3C/p%3E%3Cp%3E(The%20ratios%20vary%20depending%20on%20your%20amount%20of%20meat.)%3C/p%3E%3Cp%3ESalted%20intestines%20are%20used%20for%20the%20casingRinse%20&%20soak%20salted%20intestines%20for%20the%20casings%20in%20water.%20Soak%20a%20garlic%20clove%20in%20a%20glass%20of%20white%20wine%20for%20about%20an%20hour%20before%20you%20start,%20then%20remove%20the%20garlic.%20Grind%20the%20meat%20&%20then%20mix%20together%20all%20the%20ingredients.%20Make%20large%20balls%20of%20meat%20&%20then%20stuff%20into%20your%20stuffing%20machine%20to%20gently%20press%20&%20work%20into%20the%20casings.%20Slip%20the%20salami's%20into%20a%20sausage%20netting%20to%20help%20keep%20its%20shape%20&%20twist%20sausage%20off%20at%20desired%20length/width.%20It%E2%80%99s%20that%20simple!%3C/p%3E%3Cp%3EThe%20sausages%20can%20be%20eaten%20immediately%20or%20hung%20to%20dry%20for%20about%20a%20month%20in%20a%20cool%20dry%20place.%20Then%20placed%20under%20oil,%20lard%20or%20in%20a%20vacuum%20sealed%20bag%20-%20this%20is%20will%20last%20for%20a%20good%20six%20months.%3C/p%3E%3Cp%3E(excerpts%20from%20my%20monthly%20coloumn%20in%20Italia!%20Magazine)%3C/p%3E){kind=link}