Friday, September 21, 2007

Farmer pork Vs. Commercial pork - Cacciatorino

›
There are a number of reasons people choose to buy farmer raised pork instead of commercially farmed pork, but for me, the most important is...
4 comments:
Friday, September 7, 2007

A purchase-able fermentation box? It should work!

›
The Thermokool MR-138. Happened to find this while reading something else. People have used this for proofing bread dough, and it seems like...
5 comments:
Wednesday, September 5, 2007

Salame al Finocchietto - Wow that was quick!

›
It's only been 10 days since I put this salame in the curing chamber, but it's ready! I kept the chamber at 56 deg. F and a humidity...
3 comments:
Monday, August 27, 2007

Salame al Finocchietto

›
Salame al finochietto translates to "salame with wild fennel seeds", which is exactly what I made last week. I was actually able t...
8 comments:
Thursday, August 23, 2007

Love Controls temperature switch

›
Yesterday I posted about using a Love Controls temperature switch to regulate the temperature of my incubation box. A comment was posted th...
1 comment:
Wednesday, August 22, 2007

Key equipment piece #4: The fermentation box

›
Well, maybe not really a "key equipment piece", but an important one nonetheless for making salame. When making salame, a bacteri...
47 comments:
Saturday, August 18, 2007

Sometimes it's better to be safe than sorry

›
Today I decided I'd throw together a quick simple salame tomorrow to get back into the swing of things. So off I went to my local chain ...
1 comment: