Andy Anderson !

My Aunt Josephine used to make a lot of her own cured meats and sausages. I would watch as she would prep the meats with spice rubs and then hang them in a temperature/humidity-controlled closet that my uncle had built for her. As much as I wanted to try some of those tasty wares, I knew it would be weeks; even months before they would be ready for consumption.\n This recipe cuts the time down from months to weeks, yet it still has that great old-world Italian flavor.\n So, you ready… Let’s get into the kitchen.

Shop ingredients