Looking For Suggestions

Devo · Post by **Devo** » Sat Feb 28, 2015 22:47

So I want to make a salami with pork and beef. What would you make? Give some ideas so I can go from there. Everything I researched looks very good but if you have a favorite than let me know.

Post by **redzed** » Sun Mar 01, 2015 07:25

That's a tough one, since all of my favourites so far have been made with pork only. But I do have a Spanish chorizo Pamploma that has around 35% beef. But can't recommend it since it just made it into the curing chamber. Have you looked at variations of Salame Bastardo? Poli has a recipe and maybe there are others out there. And are you planning to use your curing chamber or take the Umai shortcut?

Oh, and I just noticed that Marianski's finocchiona also has beef.

http://www.meatsandsausages.com/sausage ... inocchiona

BriCan · Post by **BriCan** » Sun Mar 01, 2015 10:46

For me I have three but of these my first choice would be Cervelet Salami the other would be Italian salami

Post by **Butterbean** » Sun Mar 01, 2015 10:50

I was going to suggest the finocchiona as well. Recently made some with venison and had a taste testing with about 40 people and it ranked top in the taste test. Never tried cervelet so can't comment on that one but will try it soon.

Post by **Bob K** » Sun Mar 01, 2015 13:56

Well finocchiona (Marianski recipe) used to be the top "seller" around here but now the spicy salami is the first to go. The recipe calls for venison but it works equally well with beef http://www.wedlinydomowe.pl/en/viewtopic.php?t=7355

Devo · Post by **Devo** » Sun Mar 01, 2015 14:14

Thanks everyone for the suggestions, as of right now I am leaning towards Bobs spicy salami recipe. And Red for such a small batch I will probably go with the dry bags. I am actually thinking about getting rid of my chamber as it takes up way to much room. I will see or I just might down size it from a pop cooler to a small apartment fridge. Still undecided.