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Well, foo.
Jan. 6th, 2012 02:01 pmI sliced up the various cured meat goods I'm bringing for vigil and Saturday noshing. Sadly, the entire last batch of smoked yellow sausages went bad. Fortunately I have an older batch in the freezer that I can bring.
I'm not sure what the culprit is - not enough hang time to dry them out and let good mold develop? I'll have to try again when I have space in the oubliette.
Meanwhile, I was shocked to discover that I'm almost out of lardo. I have two more small pieces that I'm saving for the symposium and Saluminati Beltane meeting, and I've ordered another 3.5 lb piece of back fat so I can start another batch. Lardo is too rich to eat much of, but it's a wonderful addition to a salumi platter.
I'm not sure what the culprit is - not enough hang time to dry them out and let good mold develop? I'll have to try again when I have space in the oubliette.
Meanwhile, I was shocked to discover that I'm almost out of lardo. I have two more small pieces that I'm saving for the symposium and Saluminati Beltane meeting, and I've ordered another 3.5 lb piece of back fat so I can start another batch. Lardo is too rich to eat much of, but it's a wonderful addition to a salumi platter.
