Making home made dried Italian meat(s) and sausages at home. I make: bresaola, sopressata,finocchiona, capicola, cacciatori and fresh sausage.
I also make homemade Italian cheeses!
February 2, 2015
Trying a new recipe for Lonza. I let the loins marinate for only 1 day, then in 30-40 degree for one day wrapped in cheesecloth and salt.
Rubbed off salt and added spices, place in beef bung and dipped in mold. Now in the pig locker. Should be a fast cure.