Ratings of the Best Non-Pork Fat Options for Salami: Brisket (cow) Fat: Best option, low melting point, palatable taste Duck Fat: Second best option, harder to work with due to room temperature melting point, great taste Lamb/Goat/Cow Fat: Easy to access, may have strong flavor, higher melting point Fat Replacer: Fine for increasing fat mouth…
Cure #1 and #2: You will see the item “Cure #2” in a lot of my curing ratio tables. Cure #2 is a slow acting cure; composed of salt, sodium nitrite (6.25%) and sodium nitrate (1%). It may be colored pink in order to distinguish it from normal table salt. It is used in meats…
Maillard reactions are responsible for creating some of the most delicious flavors in cooking. Maillard reactions are referred to as “browning reactions”, as they are responsible for the taste of items such as toasted bread or seared steak. A Maillard reaction is a chemical reaction that occurs between what is referred to as a reducing…