Saying Good Bye to My Salami Milano
Saying Good Bye to My Salami Milano
Cut up my last Salami Milano this morning. It has taken on a very deep rich color and aging has improved the taste ten times over. Now I wish I had made more.
But now my focus is on the Cacciatore Salami. I am finding this one challenging. Had to fight some mold I didn't like early in the game. I also find the outside skin oily or greasy which I think is slowing down the drying time. Cut open this one and it tastes very good, a nice spicy flavor. Hope these come out of a stall as I'm calling it and dry a bit more.
But now my focus is on the Cacciatore Salami. I am finding this one challenging. Had to fight some mold I didn't like early in the game. I also find the outside skin oily or greasy which I think is slowing down the drying time. Cut open this one and it tastes very good, a nice spicy flavor. Hope these come out of a stall as I'm calling it and dry a bit more.
- Chuckwagon
- Veteran
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Very nice Don. How did you find that beautiful back fat for the Milano? Great even color on the Milano sausage.
Best Wishes,
Chuckwagon
Best Wishes,
Chuckwagon
Last edited by Chuckwagon on Sat Sep 01, 2012 22:45, edited 1 time in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
I was admiring that fat, too. Last time I made mortadella, I had some leftover cubed up fat, just a month or so old, that I had frozen. Enough for half my recipe. I added that, and then cubed up some fat from a larger piece of uncut backfat, also in the freezer. The newly cubed stuff came out looking nice and pretty, but the pre-cubed stuff was yellowish and a bit old tasting. Dang. Lesson learned!