Finally Did It (First Salami)

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
If it make you feel better.....I've had 7 salami failures since I started 4 years ago due to bad happens, but not as often as it use to now that I have a good supplier.
I feel like crap about it as it was my first.., but I think I may have found a source of both back fat and fresh jowls so my guanciale may still be a reality also, but won't know til Saturday. Either way, the beat goes on.
  • Like
Reactions: indaswamp
It looks good but yes I have had some flops also.

Speaking of fat.

My sister is bringing me 10 pounds of nice hard white backfat from TX next week...YAY
  • Like
Reactions: mr_whipple
I've often thought about buying pigs, feeding through the winter and butchering. indaswamp indaswamp , I'll place my vote for the "how to feed a pig" thread. If you know, it would also be nice to know how long it takes to impact. Can I buy a pig, feed for a month and be good, it do I have to buy piglets.
  • Like
Reactions: mr_whipple
I was looking into making this same salami for my first.

Is there a reason to use the fibrous protein lined casings here instead of a collagen casing? Does one of those casings make more sense for other salamis? Just trying to buy one. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads