where can i play gourmet ranch now that it is not on facebook anymore?

WHERE CAN I PLAY GOURMET RANCH NOW THAT IT IS NOT ON FACEBOOK ANYMORE? HOW TO
WHERE CAN I PLAY GOURMET RANCH NOW THAT IT IS NOT ON FACEBOOK ANYMORE? PLUS

So this is where all the heavy lifting stops, but only about 1/30th of the time is spent. I can remember us heading to the store before a game on the weekend, with only one thing on our grocery list. So together, we stuff the salami into our larger diameter salami casings.Īnd after that, we tie them up for hanging.Īnd it is only fitting that we make this together given that I have eaten salami with him my entire life. Now another cool thing about this salami is that my Dad was here to give me a hand.

WHERE CAN I PLAY GOURMET RANCH NOW THAT IT IS NOT ON FACEBOOK ANYMORE? PLUS

Next we add our spices, and curing agents, plus some bacteria to help it ferment. For this, we go with a grind slightly thicker than hamburger meat. Different salamis use a different coarseness. Now that we have the meats, we first chop them up. Mace is used to season many dishes in this part of Italy, including baked pasta dishes. There is a membrane that surrounds that pit, and it is dried and ground down and that is what they call mace. It has a fruit with a pit, and that pit is ground down to give us the spice that we call nutmeg. This tree was brought to Italy many moons ago, to appease the royalty. The differentiating spice in Piacentino is mace. The commonality among most salamis is that they incorporate 90% of the same ingredients, but there is usually one or maybe two spices that really differentiate them. Lucky for me, I have plenty of these two animals from Brian. The area has lots of deer and wild boars, and uses a combination of these meats for their salami. This region is in the northern third where its heavily wooded and cooler during parts of the year. Piacentino is a Salami from a region of Italy called Piacenza. And finally, I had the meat to recreate one of the most intriguing salamis I have encountered, Piacentino. I always try to recreate the recipes I read about by using the most authentic ingredients as possible. Brian, our neighbor, was nice enough to share some of the wild game that he has procured, whether it be from hunting or relationships in the industry. Sometimes, I need wild game for the recipes, and that is where the inspiration for this post comes from. Many recipes call for different types of meats depending on what was available in the region from which the salami hails.

Not to mention a big pig leg, that we will be happy to post about some day.Īs wonderful as the salamis are, the stories and background on the recipes are almost as fascinating to us. Ever since, we have been researching recipes from different regions of Italy and curing our own salami’s.

We started with a cheap drink fridge off of Craig’s List, and modified it with a temperature controller, humidity controller, humidifier and fan. We did not let that stop us however, we decided to build our own. If anyone sees a chamber for your house that is commercially available, please let me know. And here is where we discovered a real hole in the market.

WHERE CAN I PLAY GOURMET RANCH NOW THAT IT IS NOT ON FACEBOOK ANYMORE? HOW TO

So the natural progression for us, from making sausage and eating salami, was to learn how to make salami.Īfter about 5 seconds of research, you learn that you need a curing chamber. The trait is definitely hereditary, because our little Play Gourmet is addicted to it as well. We have shared in the past our love for making sausage, and since I can remember I have loved eating salami with my dad. We have been doing it for a little bit now and happily sharing our products. One of our hobbies here at the Play Gourmet Center For Making And Eating Things That Taste Good (TM pending) is making and curing meats and salamis.

Where can i play gourmet ranch now that it is not on facebook anymore?