RecipeMuncher

You may recall a few posts back now I wrote a little something about the salami that Becky Selengut (some might know her as Chef Reinvented) and I started together. I say started because salami making is a long process. Most of this work is up front. A couple of hours to dice, chop, grind, clean, stuff and finally ferment and hang. Another few hours to make ridiculously childish sausage jokes. From there on in for the next month or so it is about careful monitoring, and daily squeezes of your s (...)