I forgot what a delight it is to use beef middles to make salami. It's been more than a year. They're maybe 2 1/2 inches in diameter, and you can simply place the chopped meat inside by hand and squeeze it down hard, because they don't break. These are pork on the periphery, some with fennel, some with chili pepper. In the center are beef and in the back left a pair of lomo, i.e. cured pork loin, which is actually very tricky to stuff. And to cure, it needs to soak with salt and spices a week or so in the fridge first. So how nice is having a cave stuffed with salami? About 20 pounds, in a few hours, without a single machine. A WHOLE lot of fun. Whatever works best I'll bring to the party for The Lost Arts in SF next month. So my recommendation: forget about small diamater beef rounds. Not worth the effort and they dry out way too much before the meat has a chance to cure and get a good sour bite. And Pig Middles, work fine, but they sure do stink! These barely smell at all.
Food Historian at the University of the Pacific.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Co-editor with Lisa Heldke of the journal Food, Culture and Society.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Coming soon: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and a Food History Reader from Bloomsbury. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Still in the works.