The Art and the Craft
Thanks to blog reader Carl for pointing this video out to me. It's a great demonstration on how to tie larger caliber salami (for example in a beef bung).
Is there a reason he tied one end slightly fatter than the other? The way he was smoothing the sausage at the beginning almost made it seem intentional.
I imagine that's just the shape of the casing. It's a natural casing, so one end will usually be a little bigger than the other.
seriously impressive skills...
Any idea what the twine is he's using?
It's most likely hemp twine
how NOT to make a Prosciutto w/ a commercially cured/brined hamHi Jason - giving back here...I think, by sharing with folks. Last year - when brined hams were on sale I thought I'd try an experiment and hang a commercially cured/brined ham in my chamber for a year and see if the chamber could over come the water retention properties of the phosphates they shoot those things full of...My thought was to try and avoid the six week salting process I typically use on fresh hams....so... I slavered the exposed areas w/ lard & hung it up for a yearWell, I opened it up last week and FAIL - I guess the best way to describe that product was horrible - the meat had a gray cast, was mushy and the taste was something I'd like to forget. So folks out there...you can NOT simply hang a commercially gang-needle brined ham for a year and get a food product out of it -
Carl, good experiemnt, but i can't say i'm surprised :)
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