As the title says my dad unfortunately passed away this week, although it was a long battle with cancer, his passing it was still quite sudden. He loved making bread, cheese, pasta and all foods from scratch and had a batch of salami and capocollo that he was curing in his fridge. I don’t really have much experience in the world of curing meats but I would love some advice so I can make sure they cure properly so me and my family can honour is cured legacy!
As you can see the capocollo started in March and I’m fairly certain he made the salami no more than a few weeks later. Im guessing the numbers on the labels (which are old labels for cider as that was his profession) were the weights of them as he mentioned that, and I quote, “my big sausage isn’t losing weight” lol.
Any and all advice would be much appreciated!
by AdministrativeElk156