fermented sausage recipe question

atcNick · Post by **atcNick** » Fri Sep 28, 2012 00:41

I noticed some of the salami recipes show "Optional" ingredients, certain herbs, spices and wine. Do you guys typically add these optional ingredients or leave them out? Why, why not? What's traditional?

Baconologist · Post by **Baconologist** » Fri Sep 28, 2012 01:46

It depends on what it is and the recipe.
It's impossible to give a general answer.

atcNick · Post by **atcNick** » Fri Sep 28, 2012 02:01

Salami milano for example: http://www.wedlinydomowe.com/sausage-re ... ami-milano

I havent tried a whole lot of salamis. Just really what you can find at Walmart and other grocery stores, Hormell products, etc. I dont think any of these have these optional ingredients listed. I know I know, its not the same thing. But I guess my question is, will it be even recognizable as salami to someone like me who hasnt had much beyond grocery store salami? Seems like these optional ingredients would change it up a lot.

I would think the simpler ingrediets, salt, pepper, garlic would taste better. BUT, I also want to stick to trandition, how is it traditionally made?

I hope my rambling makes sense.

Baconologist · Post by **Baconologist** » Fri Sep 28, 2012 02:16

I haven't had grocery store salami, so I can't compare.

Salami Milano is a general term, there are several variations within the Provence of Milan.
I suggest starting with the most basic, pepper and garlic, the next most basic, pepper, garlic and wine (3.35% to 3.5% wine), and go from there.