OK - The aspect ratio of this video is off. Something happened with the YT upload... the original from the edit suite looks fine. I re-uploaded it 3 times to RU-vid and always got the same distorted result. I eventually gave up and learned to live with the squozen look; it's rather slimming
I am really enjoying the home-cured sausage series - and I would LOVE to see you do a Spanish chorizo sausage episode (I live in deep south Texas, and while I really like Mexican chorizo, I would love to recreate some of the dishes I had in Spain with my own homemade cured chorizo). Hope you will consider one day!
Back in the late 90s, I would meet my mother at a local pizza place on Tuesday nights. One night, the server delivered our pizza to the table, we both picked up a slice, took a bite, chewed a couple times, and stopped and looked at each other in confusion/horror. "Is something different?", mom asked. Jim, the owner/cook, looks over the counter and asks, "You guys like the new pepperoni?" "No!" Turns out it was fennel. "Oh... Everybody else does. It's even more expensive than the regular." We ate a slice or two (covertly picking off the pepperoni) and took the rest to go. The leftovers never got eaten because the taste had seeped into the cheese. We skipped the next week. The next time we were in, we started to order a sausage pizza instead of the normal pepperoni. The server said, "You can get the pepperoni... It's the old stuff. They stopped making the new stuff." We heard all about it from Jim about how the salesman ripped him off, charging extra for a product he knew was going to be discontinued.
10/1 it was never something that was going to be produced long-term, but a mistake of some sort where too much fennel was added to the mix. Pepperoni usually has some fennel in it, but too much can overpower the rest of the spices.
I love salami! One of my guilty pleasures is having fried eggs, fried salami and toast. Not often, but enough to appreciate that life is short and uncertain.
Fantastic! One thing to add - all my favorite finocchiona recipes used both fennel seed and fennel pollen. The pollen lends a floral, intensely aromatic note on top of the classic 'licorice' flavor that, to me, really brings it all together.
Very good looking salami, Glen!! Just looking at the recipe I can almost taste it with you!! Excellent. Love seeing these "Get R Done" episodes! Congratulations.
that ground meat trick is great. Never thought of it. Been using bread all this time. It didn't matter that much since bread crumbs were added to most of my ground meat recipes but this is neater. Especially when I grind chickpeas for Hummus (makes for a better texture in my opinion).
Love it!! I grew up eating these sorts of cured meats... My uncle is a charcutier and butcher, and from Italy, so I am really having my trip down memory lane 🤩.
That is some beautiful craftsmanship. been to Italy many times. And if I was not for the rind being translucent, i would believe that it was a top-quality Italian sausage!
I first hang them @ 85 degrees for 3 days to ferment then reduce the temp to 50-55 to finish drying. Great instruction for those who have never made " Salami "
I no longer eat much meat..and I havent touched pork in about 20 years but I miss a good pepper laden dry salami..not a huge fan of the fennel but growing up half italian I ate it more often than I cared for at my grandparents house.Yours looked excellent
This is something I really want to get into. Home curing and sausage making, but I just don't have the space at the moment. Looks excellent Glen, great job. I noticed the dry aged beef is looking great in the background too!
Some people: ~prague powder #2 is bad for you and you shouldn't use it~ Me: you know what else is bad for you? Botulism Me: use the ding dang prague powder
I use the same "trick" of putting some ground meat back through to finish grinding because if you're gonna have to clean bread out of your grinder anyway you might as well just clean out a bit of meat and use the bread for some toast for breakfast the next day lol.
At the end of the vid you mentioned refining with the spices. What would you have done, or have you since this is a couple years old??? thanks, Good job.
I know trichinella is no longer a concern in hogs in North America. But I do wonder if that curing process you are using kills the trichinella if any of the parasites were present in the pork.
4:07 Oh did you just completely skip the sausage stuffing part ? Oh wow. That is the funnest part of watching these RU-vid vids. I feel kind of ripped off...
