Whole muscle Italian cured meats...not a fan!

[SherryT]

While trying to decide if I want to pull the trigger and learn/set up for dry curing/fermenting, I've tried several brands of prosciutto, pancetta, bresaola, coppa/capicola, and various salamis. While I've enjoyed ALL of the salamis, I really don't care for the texture of the whole muscle meats (at least eaten "as is")...at all. The one exception, for SOME reason, has been bresaola...go figure!

Normally, I have NO textural issues when it comes to food (except for raw oysters, but I don't like the taste of raw oysters, either, so there's that!) and it's making me think it "could" be because what I've tried have been brands common to many big box supermarkets (Walmart, Kroger, Publix) and aren't "top quality", so to speak.

I'm about ready to set up so I can make salamis/pepperoni in any event, so that's gonna happen, but, to those of you who make your own whole muscle dry cured meats, "is" there a difference?

Thanks!

 

[SmokinEdge]

While trying to decide if I want to pull the trigger and learn/set up for dry curing/fermenting, I've tried several brands of prosciutto, pancetta, bresaola, coppa/capicola, and various salamis. While I've enjoyed ALL of the salamis, I really don't care for the texture of the whole muscle meats (at least eaten "as is")...at all. The one exception, for SOME reason, has been bresaola...go figure!

Normally, I have NO textural issues when it comes to food (except for raw oysters, but I don't like the taste of raw oysters, either, so there's that!) and it's making me think it "could" be because what I've tried have been brands common to many big box supermarkets (Walmart, Kroger, Publix) and aren't "top quality", so to speak.

I'm about ready to set up so I can make salamis/pepperoni in any event, so that's gonna happen, but, to those of you who make your own whole muscle dry cured meats, "is" there a difference?

Thanks!

There is a definite difference. The big producers make product as fast as possible and many use products like GDL to fast drop pH and make that tang.

What we do is more old world and it takes time, it’s artisan. One thing you can do is look into Umai-Dry products. They have a system to safely make salami to whole muscle meats in your refrigerator. It’s less cost to get your feet wet but in the end you just won’t develop the complex flavors of true old world style but it’s kinda close. A lot less learning curve too.

 

[WaterRat]

I think there’s a huge difference in bought at the grocery store cured meats vs true craft made. A slice of iberico ham right off the leg at a good tapas restaurant would likely change your mind