Savor the Flavor
I agree, lately my blog’s flavor leans on the meaty side. This all has to do with my latest fascination with cured meats, and the craft of charcuterie I consider an art worthy of a pedestal. After some (failed) attempts at curing sausage, some of which grew beards (literally), I finally got a grip on some of the key rules, so here is the the first successful result – Salame di Brianza!
Ok, I have to tell you about my latest bug. Growing up in Eastern Europe where EVERYTHING is cured, smoked, with prosciutto and sausages hanging in the pantry, I couldn’t help but try to reproduce the same delicacies here on US soil. But I was faced with a couple obstacles like I had to keep my basement smell free, and keep my neighbors happy if I was to build a smoke house to cold smoke the meat outside for 10+ hours. Here’s the first task for my charcuterie adventures in curing meat – the fermentation and curing chamber.
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