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Spaniata Romana

Last post by Stinnerfest « Wed Mar 29, 2023 01:35
Posted in Dry Cured Meats and Sausages
Replies: 31
by redzed » Mon Aug 10, 2015 06:22 » in Dry Cured Meats and Sausages
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First post

Spaniata Romana is a large diameter pressed and dry cured sausage. It originates from the Lazio region of Italy with Rome in the center and therefore the name. I decided to go all out with project and ended up with the largest salami I had ever made. Stuffed into a beef bung it weighed 4.6kg., 59cm...

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Hi…I just came across this post also. It was a great read. The Spaniata looks absolutely perfect.

Phil D
31 Replies

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Last post by Stinnerfest
Wed Mar 29, 2023 01:35
Time to get things going again

Last post by Devo « Sun Mar 26, 2023 20:05
Posted in Curing chambers and Related Equipment

by Devo » Sun Mar 26, 2023 20:05 » in Curing chambers and Related Equipment

Well its been over 4 years since I made any Dry Cured products. Many other interests just took over but since I still have all my equipment it was time to clean up and fine tune the curing chamber. Had to reread the instructions on my auber pid controllers LOL
Did a couple of test runs at keeping...

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Last post by Devo
Sun Mar 26, 2023 20:05
Sopprasota Round II

Last post by Devo « Sun Mar 26, 2023 19:02
Posted in Dry Cured Meats and Sausages
Replies: 11
by Bentley Meredith » Sun Feb 05, 2023 22:43 » in Dry Cured Meats and Sausages

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Having learn a few things since October, I decided I would give a 2nd go to my favorite salami. Think we have the fat more inline with my liking and we dialed back that dextrose to a more traditional amount. We have a casing that will develop mold, and we have a proper curing/drying chamber. I have...

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Spotty mold will not hurt the end product. I have had it happen a few times.

It should start to fill in sooner or later.

11 Replies

290 Views

Last post by Devo
Sun Mar 26, 2023 19:02
Braunschweiger

Last post by grumpbaldguy « Fri Mar 24, 2023 21:59
Posted in Sausages
Replies: 2
by Rick » Sat Mar 04, 2023 20:03 » in Sausages

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Getting ready to make some Braunschweiger. In looking over the Reytek recipe, I don't see anything in regards to a parboil of the meat and liver.

Is it imperative that the meat and liver be parboiled before grinding? If so, how long do you parboil, and can both be parboiled at the same time? Thx

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I've tried both ways and scalding the liver first seems to work much better.

2 Replies

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Last post by grumpbaldguy
Fri Mar 24, 2023 21:59

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