We put our pressure toasted Everything Blend to work again. We rubbed a coppa (cappacola/top butt) with 3% salt. Then we rubbed it with 25 grams of our everything blend. We have it curing in the refrigerator. It will be there for several weeks. Then we will give it a quick rinse with white wine, rub it with more of the everything blend, stuff it in a casing, tie it, and then let it mature in our curing cabinet. The hardest part about creating salumi is finding the patience to let it do it's thing.
Years Past
June 18, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
