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  1. smokininthegarden

    Calabrian salami part2

    Here is the other Calabrian salami I started with the soppressata de Calabria, it got stuffed into larger casings so it took longer, but it was well Worth the wait. This is basically just my hot Italian sausage I make links with, the kind with anise and fennel seed in it. I added the...
  2. smokininthegarden

    My home cured dill pickles

    Steve, Another thing I just ran across on the net is to be sure to remove all of the stem from the cucumbers because the stem has an enzyme in it that can cause the cucumber to soften, I’ve never heard that before. Cal
  3. smokininthegarden

    My home cured dill pickles

    Hey Steve No, no secrets here. Most brine recipes I see on the internet, use a 3 part water to 2 part vinegar mix. At that ratio a batch of pickles will start to mold or create a slime after just a couple of days at room temp. I use 3 part vinegar to 1 part water for my brine. The salt is...
  4. smokininthegarden

    My home cured dill pickles

    sure
  5. smokininthegarden

    Soppressata de Calabria

    Fibrous, I have some slightly larger ones now can’t wait to start another batch of salami. Cal
  6. smokininthegarden

    Soppressata de Calabria

    Pretty close, it wouldn’t be to hard to just peel the casing off one and enjoy as is. Cal
  7. smokininthegarden

    Soppressata de Calabria

    Here is my latest out of my chamber, these got stuffed into some small 1 inch pepperoni casing mostly because that is all I had on hand but they did cure fast they have only been in the chamber for one week today and this one has already lost 25% of its moisture. I will let the rest go to 30 or...
  8. smokininthegarden

    Salami in the chamber

  9. smokininthegarden

    Chorizo Taquitos

    Thanks everybody for the nice comments. Cal
  10. smokininthegarden

    Salami in the chamber

    Got a couple types of salami hanging today. They are both Italian The small ones on the right are soppressata de Calabria, the large ones on the left, are of my own creation, Italianio de Calabria. No it is not a Traditional salami I made up the name as well as the recipe. The soppressata is...
  11. smokininthegarden

    Chorizo Taquitos

    OK I got all your orders but just so you know I’m on vacation right now so I’m not making any promises:) Cal
  12. smokininthegarden

    Chorizo Taquitos

    I have been thinking about making these for awhile now and finally got around to making some chorizo so I could. These are really easy to make if you have a air fryer but you could deep fry them as well. I usually start them on my flattop because it is so much easier that way. To start I...
  13. smokininthegarden

    Flavor of Italy starter culture

    Yea I’m planning on making the Calabrian salami as well as some unfermented chorizo I’ll post back later. cal
  14. smokininthegarden

    Flavor of Italy starter culture

    Thanks Swamp good info much appreciated. Cal
  15. smokininthegarden

    Flavor of Italy starter culture

    Can anyone tell me how much of this to use for 10 # of meat there are no instructions on the package. cal
  16. smokininthegarden

    Calabrian Pepper Sauce (for salami)

    Hey Swamp I’ve been working on the same sauce. Still waiting for my jar of Calabrian peppers to arrive in mail. Your sauce sounds very similar to what I plan to do. Red bell peppers, Calabrian peppers, Some red hot peppers I found in the store then some fresh garlic. I plan on making calabrese...
  17. smokininthegarden

    My home cured dill pickles

    Exactly that was my goal when I was developing this recipe. Cal
  18. smokininthegarden

    My home cured dill pickles

    No, they are a standard brined dill pickle but over the years I have developed a brine that has the proper vinegar to water to salt ratio that they need no refrigeration. cal
  19. smokininthegarden

    My home cured dill pickles

    Seems to be a popular subject but it is that time of year. I make a 5# batch of these every year. The cucumbers come from a local grocery store which sources them from a Hutterite community located about 75 miles north of where I live. The cucumbers are as fresh as if they were picked from your...
  20. smokininthegarden

    Pretty pumped!

    Looking good so far. Be careful though it can be addictive. Cal
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