RecipeMuncher

Six weeks ago Becky Selengut and I started another batch of salami. You may remember, dear reader, that we threw the last batch we made in trash, because I considered the salt percentage too low to be safe. Well, I am proud to say that this salami cured pretty much perfectly, and quite frankly is one of the tastiest things on earth. How is that for a kick in the pants to my usual modesty? Becky came over today, we sliced some up, and compared tasting notes. I couldn’t talk, I had too much (...)