I hog ring and if not tight enough re-twist and add second hog ring
I have been making both fresh and cured sausages for some time. In addition, we like the flavor of Genoa Salami, but to date it has been a store bought meat. I’m interested in doing some as homemade. Does anyone have an off the hook recipe they would share? I’m also new to the fermented sausage world and don’t have an aging chamber at this point. I would like any input, suggestions or directions anyone would be willing to share. Thanks.
rharms428 demmerich had a good post https://meatgistics.waltonsinc.com/topic/1065/dry-cured-meats that had some good information. You said that you are doing store-bought meat but want to make homemade, do you mean you have been buying ground meat and want to buy whole muscle meat and then grind it at home?
Jonathon. No, have been buying processed Genoa Salimi at the deli meats counter. Thanks for the reply
rharms428 Yeah, after reading that again I don’t know how I misread that! We don’t do much with fermentation at this point so I wouldn’t be a ton of help. We are planning on doing more of this so we can be a resource for this type of sausage but we haven’t had time yet.