Butchery – Steaks and Chops

To Make a Salami, Part 3, First Try, Basque Chorizo

June 21, 2017 Butcha

…and we’re back. After more than a year at sea, I’ve returned and have begun to actually use the new box I made. Now, let me tell you about all my failure. This is my Basque Chorizo. It is made with Sel Gris De Guérande (a grey French salt harvested from the salt plains north of Saint-Nazaire), Piment d’Espelette, Chiquilin Sweet and Hot Paprika, and Piri Piri Chili Pepper ordered right from the Basque country. The piri piri even came in an envelope…

To Make a Salami, Part 2, Build It

April 13, 2016 Nate

Now that we’ve got all our supplies, See Part 1, we build it! First, we are going to do is wire in the temperature controller to the original thermostat within the refrigerator. This will by pass the original thermostat that controlled when to turn on the compressor. Instead, the new thermostat we install will control it based on what we program the digital controller. This is fairly straight forward and will work for almost every refrigerator out there. Disconnect the…

To Make a Salami, Part 1, Gather Supplies

September 24, 2015 Nate

This is the first of several parts that will detail the making of classic, cured salami at home. The traditional salami is not smoked or cooked in any conventional way. Instead it is cured by means of bacteria and drying. By these means, it is preserved from spoilage. The process of curing the salami is a precise and deliberate process requiring strict adherence to time, humidity, and temperature. The end result will rob harmful bacteria of the materials, nutrients and…

Steaks and Chops

Making it at Home!

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Category: Butchery