Category: Food

How to make salami

Salami is the perfect party food because it shows off your skills of attention to detail, patience, and love for doing things yourself. Making it is not as complicated as you may think in parentheses we’ve included a tutorial about how to make it. Reading the post will give you all the insights needed to make an amazing salami that will impress even the most avid carnivore. You’re going to need some casings, spices, meat, and a lot of time.


1 pork shoulder butt or picnic ham (about 45 pounds) or 5 pounds of lean pork and 40 pounds of beef. To trim the meat you will need string, a binder clip and a sharp knife. Start by tying the string around your roast in order to create even intervals all around and then cut the fat with your butcher knife to improve the flavor. Also, cut the strings off when you are done trimming.

1 teaspoon of garlic powder

1 teaspoon of salt

1 tablespoon of pink salt or Insta Cure No. 1, or 2 tablespoons of Prague Powder II (see below for info)

When you place your meat order with the butcher shop you will ask them to give you a pack of casings that they’ll normally tie up with string in strategic places. If not, you can buy them at some specialty shops and mail order suppliers.

1 pack salami casings (or 1 DIY casings if you’re so inclined). You can buy them at some specialty shops or mail order suppliers such as Hrubetz in New York City.

2 teaspoons of yellow mustard seeds

2 teaspoons of coriander seeds (optional)

The first step is to mix all the spices with the powder and then sprinkle it evenly on the meat. Some experts recommend mixing the spices in vinegar and letting them sit for at least 24 hours before sprinkling it evenly on the pork. In any case, you need to let it sit for at least two hours before going next step.

Break up the meat with your hands and grind it through a 3/8-inch plate into a bowl so you can mix it properly with all the spices.

Pour your meat back into the grinder and grind again twice.

In a large saucepan, heat up your water (or beer) and place the meat into the pan with the spices in it and let it simmer for one hour uncovered. Then take some salt and wrap it around one end of the twine that you tied to the pork with string. This will help create a casing for your salami. Do this for four ends or as many sets of casings as you have on hand.

When you’re done tying the casings, take them out of the water, and let them sit for 20 minutes. Then hang them in a cool place to dry. When they are completely dry, the casings will have tightened up and they will hold the sausages better. You can dehydrate the salami further by placing it in a smoker or curing it in some kind of brine to ensure that it doesn’t spoil when you cook it.

After all of the casings are filled with meat, tie the open end with string. This is where you will have to be careful because if you do your tying job well, then your salami will stay good for about a year. If not, then it may only last for four days or even two weeks.

Finally, the salami needs to rest for at least 30 days. It can be cut and wrapped, but you need to keep in mind that the longer it rests, the better it will taste. Don’t try eating it before 30 days because the risk of botulism poisoning is too great.

Caserta mozzarella

The Caserta mozzarella is one the most popular cheese in Italy.

History of Caserta Mozzarella

Caserta mozzarella has been manufactured since ancient times, and it is one of the main export products of Campania. The production process consists of curdling milk, straining it, and heating it to about 35 degrees Celsius for a short time, which gives it its characteristic softness and elasticity.

One of the most popular cheeses in Italy, Caserta mozzarella, can be found just about anywhere as supermarkets stock this culinary delight because nearly everyone loves its fantastic taste.

This delicious cheese goes well with salads or sandwiches. It makes an excellent appetizer when served alongside breadsticks and tomatoes marinated in balsamic vinegar before sprinkling them with fresh basil leaves. For many Italians, though, there’s only one way to eat this cheese: deep-fried, battered, and served with tomato sauce for dipping.

How they make the mozzarella?

To make a good mozzarella, you need to use fresh buffalo milk, which gives it its characteristic softness and elasticity.

The cheese is created by coagulating the proteins in the milk with rennet from an animal stomach lining (vegetarian alternatives), then kneading them until they form strings of mozzarella curds. Next, you pass these through hot water where their moisture content is reduced to about 45% — this makes for a firmer cheese that has less tendency to melt when heated or taken out of refrigeration.

The process stops here if you want low-moisture mozzarella suitable for slicing, grating, frying, or baking. Still, if your goal is high-moisture–the kind uses on pizza, you need to introduce a starter culture called citric acid that produces lactic acid from the milk’s lactose.

The curds are then heated to 95 degrees F and stirred for several hours until they form into an elastic, stretchy mass with a smooth surface–this is the signature texture of mozzarella.

As formed this way, the cheese will have about 60% moisture content when it leaves its mold or press, so to prevent spoilage on store shelves, you need to spray it with a saltwater solution (brine) before packaging it in plastic wrap or vacuum bags. You must also sprinkle some dried natural anti-fungal powder on top because without these precautions, your newly made “fresh” mozzarella will turn green within days! Be careful!

Nutrition Facts for Caserta Mozzarella

Mozzarella has a good amount of proteins, and it’s good if you like the keto diet, for example. It has different fat content in it, and some may not be good for your diet. What’s nice is that there are different options to choose from, and they all have a lot of protein in them!

Mozzarella has more carbs than many other forms of cheese, but remember the reason why you’re eating cheese–to get calcium back into your body: Cheese contains about 30% of what you need every day just by one serving. But it has fewer carbohydrates than Cheddar, so that it could be a good option for a new type of hamburger!

It also has less sodium which means there’s no risk for high blood pressure over time if you eat mozzarella at least once per week as part of a balanced diet.

Of course, you don’t have to exaggerate with its consumption!