Going to try Soppressata

[Robert Bacci]

Hi edu, I really did nothing to regulate the humidity. I cure all my meat in a new fridge I bought for the garage, it must be doing something right. I did you use the Umai recipe and I ground the pork shoulder a little smaller than called for. My fiancé’ loves salami but doesn’t like when it has big chunks of fat. I made to chubs at a sort of flat loaf, the sausage stuffer was clogging up. My next investment is a good stuffer.