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Just returned from a visit to a family-run butcher in Italy, learned a cool trick for salami curing
Took a short vacation to Tuscany and ended up chatting with a local butcher near my hotel. He shared his method for hanging salami in a cooler, drier spot than I usually use. Gave it a shot on my last batch back at the shop and the flavor came out amazing. Really stoked to have picked that up while away. Small things like that make the job more fun.
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aaron_gonzalez227mo ago
Man, temperature control is everything in curing. That butcher was onto something with a drier spot. Fat sets up way better when it's cool, really seals in the flavor. I've had batches go wrong from just a small temp shift. Picking up tips from old-school guys like that is how you learn the real craft. Those little adjustments make all the difference in the end.
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henry_flores7mo ago
How much cooler and drier was the spot he used compared to your usual setup? I've found even a five degree drop can really change how the fat sets, which totally changes the texture and how it ages later on.
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patkim7mo ago
Your note on a five degree drop changing fat setting is so true. I once tried aging salami in a spot that was just a bit too warm and the whole batch got weird. @aaron_gonzalez22 has talked about how finicky that can be.
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