TASTEMAKERS -- We know Craig Deihl to be a master of all things meat. His Artisan Meat Share confirmed that for us. So we know that when he's making salami, we should pay attention. And so should you. You just might learn something.
Salami production day. Step 1 weigh spices. http://t.co/1AZEsYPneO
— Craig Deihl (@cdeihl) April 30, 2013
Salami production step 2 mixing and grinding. http://t.co/TGpyerExQm
— Craig Deihl (@cdeihl) April 30, 2013
Salami production step 3 add cubed fat and lean chunks and grind again http://t.co/Rc1BgW5Chd
— Craig Deihl (@cdeihl) April 30, 2013
Salami production. Step 4 final mixing by hand http://t.co/XGK7EaLl4p
— Craig Deihl (@cdeihl) April 30, 2013
Salami production. Step 5 tightly packed into the stuffer http://t.co/8ehIm4Q5xf
— Craig Deihl (@cdeihl) April 30, 2013
Salami production. Step 6 stuff beef middles nice n' tight http://t.co/O6xYSvF3wy
— Craig Deihl (@cdeihl) April 30, 2013
Salami production. Step 7 prick to remove air pockets and tie end shut. http://t.co/JNWAm5eZm4
— Craig Deihl (@cdeihl) April 30, 2013
Salami production. Step 8 hung and ready for fermentation. http://t.co/51cxQ72QN6
— Craig Deihl (@cdeihl) April 30, 2013
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