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Charcuterie & Salame-making at Home


Joe Wood
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I've been making dry cured sopressata {I never get the spelling right} for over one year now and I've learned a few things... If anyone is interested in saving $$$ let me know...

 

1. It can be VERY expensive if we don't watch what we pay for supplies like STARTER CULTURE @ $28.00 FOR 28 GRAMS... Protective white mold called PENICILLIUM NALGIOVENSE also at around        $28.00 for less than an ounce... Casings can cost over $2.00 EACH.

 

2. If you watch the sales in your local supermarket you can get the meat very reasonably {as in CHEAP !} Some supermarkets will even grind the meat for you free which is a big step saver.

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