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Hand-Crafted Salamis

An experienced sausage-maker shares his methods

Fine Cooking Issue 07
Photos: Martha Holmberg & Ellen Silverman
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Simply put, hard salami is ground or cubed meat that is cured with salts, blended with flavorings, stuffed into casings, fermented, and allowed to dry. The brief fermentation gives the salami its tangy flavor, and drying the sausage makes it firmer, more flavorful, and less perishable. Making salami is a perfect project for the home cook, says the author, because it can be dried in most basements and it keeps almost indefinitely. In this article, he guides you step by step through the entire process of making a batch of black-peppercorn salami.


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