This is a top round roast. Generally, a somewhat bland, lean, boring piece of beef. I thought it would be a good candidate for bresaola. Bresaola is a delicious salumi. No, I’m not spelling it wrong. It’s not salami. Salami is to hamburger what salumi is to a roast. Whole…
How to Build a Meat Curing Chamber for under $200 NEW: Check out the video on youtube. The 30-minute video walks you through how to use this entire setup! My meat curing chamber is a converted wine cooler in my basement. The purpose of the meat curing chamber is to create…
This Homemade Salami recipe appears on page 183 of Michael Ruhlman’s amazing adventure, Charcuterie. It is his Tuscan Salami recipe that I transcribed for the amount of pork I had. I bought 2 pounds of pork shoulder and told the butcher it was for sausage. I agreed with his suggestion…
Coppa is the topmost muscle in a pork shoulder. I’m curing one from the last butt that I bought for a pulled pork BBQ. Cured and dried it becomes a salumi. Salami? No, salumi. Salami is made from ground meat. Salumi is made from the whole muscle. Think of the…