New charcuterie project: salami tartuffi

The recipe is from R & P’s Salumi book.  I swapped preserved truffle slices for truffle oil but otherwise the recipe is the same.  I am using T-SPX culture for the first time (usually I use F-MR-52) so we shall have to see how it works out – a slow ferment at lower temperature.  For me, the biggest learning experience so far has been the use of beef middles – they are tough (seemingly unbreakable), perfect size and easy to stuff but nothing really prepared me for how bad they smell and how it lingers on everything that touched them; a nasty, nasty business.   Anyway, I have four truffle salami fermenting away in my chamber as I write this and I look forward to the result.

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