On my last trip to the USA i got cure#2
so i can do cure salami ,got few pointers from nepas (thanks ) .
i made 2 type of salami
beef salami picanto and salami bastardo.
in the picanto i did not have marsala wine and fennel so i replace it with ouzo and for more rad color i add tomato paste.
this is the picanto
this is the bastardo
now for 3 to 4 weeks of magic
This is the third week the salami lost 35% to 39 % of its weight .
removed it. it is firm and looks good.
the bastardo got a light Cinnamon flavor and it malts on your tongue.
the picanto got a mild heat to it and also malts on you tongue.
the only problem is there are air pockets and it did not get the white mold around it
The one on the left is the bastardo and on the right is the picanto
thanks for looking