I got back from the USA 2 weeks ago straight in a huge turbulence at work took me 2 weeks to fix it.
this week we got a long weekend in south Africa so it gave me time to do few things.
first i put tip roast sirloin in to a brine with solaryellow Instructions (thanks for the help ) , then i got cure#2 in the USA
so i can do cure salami ,got few pointers from nepas (thanks to you 2) .
Man i got so mach info at the N.FL gathering wow it was a blast.
back to the thread.
i made 2 type of salami
beef salami picanto and salami bastardo.
in the picanto i did not have marsala wine and fennel so i replace them with ouzo and i add tomato paste.
this is the picanto
this is the bastardo
weighing and in to incubation for 24 hours
now for three to four weeks of magic
first taste in three weeks
Edited by africanmeat - 5/20/12 at 3:22am