Okay - already have lots of coppa as well as Chorizo and truffle genoa - out of back fat at the moment so planned to make pepperoni tonight with a 70/30 pork shoulder to beef mix. Keeping in mind no additional fat to add any other leaner salami suggestions using pork or a pork beef mix? I have plenty of spices on hand and am in the mood to attempt something new.
Occupation?? Part time Butcher, Chef, Microbiologist, Scientist and Meteorologist – does what pays the bills really matter?