Phil has graciously allowed me to post some of my recipes on his wonderful site. This is the first sausage recipe that I designed from the ground up. I wanted it to taste like chicken, only better. The seasoning blend is based on the chicken brine recipe of Thomas Keller in Ad Hoc at Home.
Back in 2016 my good friend Paul started a thread on the (now defunct) sausagemaking.org forum about making snack stick salami. Nothing new in itself, other than it allowed people to try curing a salami product in a domestic fridge; as such it was pretty ground-breaking.
Over the years the thread has grown as Paul has added further recipes to it. I encourage you to read it as it shows quality products made using best practices.
It’s not until now that I’ve got around to making any myself – it’s something quick and fairly easy in salami terms that I’ll be making regularly.
The ones on the left are fuet from the recipe by Jeffrey Weiss in his book Charcuteria – The soul of Spain and the others are an adaption of Paul’s cheese and Worcestershire sauce recipe using local Red Leicester cheese and Henderson’s relish – a sauce from Sheffield similar (and superior) to Worcestershire sauce. As I’m about equidistant between Sheffield and Worcester I could claim either as being moderately local!
Continue reading Easy Salami – Snack Sticks
For those that don’t know, Bresaola is an air-dried beef that originates in the north of Italy. In the past, I’ve always made it using Jason Molinari’s recipe from curedmeats.blogspot.co.uk. The recipe below, whilst very different from Jason’s, owes its heritage to his. I’ve removed the cinnamon and clove, reduced the other spices and added a small amount of garlic.
Continue reading Bresaola
