Monthly Archives: February 2011

A sausage cure for the winter blues

Tastes like salami, but more so than usual: smoother, richer, funkier. The extra pork fat stayed nicely separate from the meat, which validated my OCD efforts to keep it cold during the grinding process.

First, a note of thanks to my parents. When you sent W. that bulky weather station, the one that displays the humidity and temperature both outside and inside, plus the barometric forecast and the atomic time, we scoffed. We can get the weather outside by going outside. We get the weather inside by going inside.

However, it was indispensable in creating the perfect sausage-curing climate. Perhaps if the manufacturers had mentioned that use on the packaging, I would have been less skeptical. Continue reading