So here’s the big questions we need to cover in this first post:
- Why am I writing this blog?
- How did I start making salami?
So let’s get started. I am writing this blog because I have a passion for making salami. I’ve figured out a few things and thus far I have not gotten anyone sick, and they really like the salami.
Let’s be clear, I don’t sell salami, that is against the law because I am not licensed. I share it with friends and that’s about it so far. My last batch was 35 lbs. made up of 5 varieties and a lot of people ask me if I’m selling it. The answer is always no, but if you would like to try some I would be happy to share. That’s my story and I’m sticking to it.
You should also understand that there’s a good reason the government makes it very very hard to make and sell salami, if you goof it up you can kill people. I started making salami after reading two books about how to do it safely. I bought the appropriate products and I’m following sanitation procedures explicitly. there is no second chance on that part of salami making and I can’t imagine how bad I would feel if someone got really sick from my salami (or any food I prepare for that matter).
O.K. so the answer to number 1 is that I really like salami, I think I have something to offer in terms of sharing my experience, and I really don’t want anyone to screw up and get someone sick.
For number 2 it’s a little less clear. I’ve always cooked a lot of food, really well. I don’t think I could ever be a chef because when you come to my house for dinner the answer to “when will it be ready” is not like the TV shows or a restaurant, it’s more likely – “when it’s ready” or “why is my wine glass empty”. My friends often ask why I never opened a restaurant and the answer is always the same, “because I really like cooking”. I started making my own sushi 10 years ago, now everyone does it, I was doing home made pasta and sauces from scratch in the early 90′s and now everyone has a pasta maker.
The reason I started making salami is two fold, I really like salami, and it’s something a little different that not every foodie trendy suburban me-too guy is going to pursue.
When I go to a brewery (luckily here in San Diego we have a bunch of them) I take a bag of sliced fresh salami, who makes more friends than me? as Jim Harbaugh would say…. NOOOOOOOBody!
Anyway, I hope I help those truly interested, and at the very least wet your appetite to try some of the most amazing meat products available!