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C. Devlin

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by C. Devlin » Wed Mar 21, 2007 12:00 pm

How about pork caul (or "pork lace") as they call it in Italy. Can anybody recommend a butcher shop in Louisville?
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Joe C

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by Joe C » Thu Mar 22, 2007 10:41 am

I haven't used any additives in my salami and I am still around.
I did learn that if you freeze the pork for 2 weeks, it kills trichinosis.
I usually freeze 3 weeks then grind the meat coarsely while it is still partially frozen(less shredding and easier to grind).You can't take too long to dry it though or it may get a little moldy - you can wash it off if it is superficial. I have used a dehydrator - it is fast and easy.
I expect the salt helps prevent a lot of nastiness as well.
This is the way my grandfather made it.
Joe
Live to Ride, Ride to Eat!
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