Today we’d like to introduce you to Scott Lem.
Scott, we appreciate you taking the time to share your story with us today. Where does your story begin?
It wasn’t until I was able to enjoy a 36 months aged slice of Parma Proscuitto (with a hefty price tag) did I stopped to try to make some sense of what went into making dry-cured meats.
I have to thank my naivete for looking into how it was made, thinking I could conquer it and save a fortune. I quickly learned about the factors, perfect conditions, and loving care that was required. I found myself digging deeper into the cured meats rabbit hole, learning about new variations of meats, whole muscle, sausages, etc. — determined to find as many examples to taste as possible.
I took the plunge invest in my own “chamber” — a dorm fridge, a humidity controller, and some twine. As with any beginner in the field, I began with duck breast. Two weeks of drying and curing, my first charcuterie contribution was ready. Salt overpowered my palate, fat was stale, and texture was tough. Yet, beneath it all, the flavor had transformed in only two short weeks. I combed through many books, Facebook groups, youtube videos desperate to address the shortcomings. I continued to fixate on whole muscle cures, intimidated by the steep learning curve of salami.
By the time I took the Salumi 101 course in Fresno, I had barely made a whole muscle cure I was proud of. I took four days of vacation from my full-time software job to attend Salumi 101, hosted by Cal State Fresno and a few of the nation’s most respected meat scientists. I was thrown headfirst into a crash course on all things cured meats. I was the only student attending purely out of interest/hobby amongst 40 others with deep roots in the meat industry. I left the class with the confidence to finally take an attempt at formulating salami.
I was fascinated by the microbiology, butchery, craftsman, chef skills that are required by creating salami. It was the perfect vessel to learn about crafts that were so drastically different than the technology work I was doing for my career. I thrived on learning new skills that directly translated into a delicious treat. It wasn’t until a year later did I finally discover a winning recipe, scientific process, and humidity conditions for a salami that I was proud of. I was eager to share it with coworkers, family, friends — all of whom gave me feedback that propelled me to make more.
It was around then I really began developing a “brand” around the cured meats. A career in tech, addiction to buying sneakers, and love of streetwear had given me an exposure to a vast variety of brands and marketing techniques. I found myself with another new passion for channeling aspects of other brands I enjoyed into a culmination that became Lem Party. I found many similarities in creating cured meats and developing a brand — each required a lot of attention to detail, consistency, patience. I was spending an equal amount of time mixing spices with meats as I was sitting behind a desk creating images, logos, stickers, shirts, sweaters, hats to help embody the spirit of the brand I had in my brain.
I dove headfirst into emblazoning merchandise with the newly minted graphics, mimicking many of the brands I admired — Nike, the Hundreds, Supreme, BAPE to name a few. What started with a couple of stickers shifted to snapback hats, shirts and eventually into embroidered sweats in time for winter. Soon I stumbled upon an alternative way to grow my brand’s presence in between the 2-3 months of drying time demanded by the salami formulation process.
Business such as Holy Basil, Pearl River Deli, Chunky Paper, Paper Please; bloggers like the Ravenous Couple have been a few of the generous folks to give Lem Party a platform to be a part of the LA food scene. From pop-ups to collaborations, I am proud and beyond ecstatic to be able to a part of a burgeoning food scene that is taking Los Angeles by storm. I am excited that an LA-born and raised Asian American can contribute my own style and experiences to a movement that I feel is only just beginning.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It has not been a smooth road, there have been many obstacles:
Ingredients:
I started out by buying any ol’ meat you’d find in a grocery store. I soon learned garbage in is garbage out. I learned about the differences in fresh meat vs. old meat, heritage meat, etc. All of these factors contributed to a greater end product. Eventually discovered Peads and Barnetts based in LA and never looked back. Something about an LA brand for LA folks fueled by other LA brands really entices me.
Science:
One of the key considerations of salami is science. Not only to ensure the flavors, textures, and appearance are all consistent and perfect, but also for safety. Because salami and other dry-cured meats are not cooked, there are a lot of potential health risks that can happen if the proper measures are not taken. I have forced myself to learn the proper techniques, due diligence, and monitoring methods to ensure what I am creating is as safe as can be.
Equipment:
It took a while to find the equipment I needed to create the dry-cured products. Things from meat grinders, sausage stuffers to refrigerators, controllers, etc. were both a financial burden, as well as learning curve in learning how to make all of the tools work to their highest potential.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Lem Party specializes in dry cured meats. We primarily have salami and coppa (dry cured cut from the pork shoulder). Salami and coppa flavors range from traditional Italian classics to asian inspired flavors paying homage to my heritage. We love the idea of having good quality meats any time for a snack— our salami and coppa is offered pre-sliced and pre-packaged salami to make it easy to enjoy on the go, or saved for that special occasion.
Now that it is getting safer to host in person events, we will piloting a new tasting party concept. We hope to explore some fun cheese and wine pairings with our meats. Keep an eye on our social media for updates!
Before we let you go, we’ve got to ask if you have any advice for those who are just starting out?
Just do it! I was intimidated by the science, technique, time that went into creating dry cured meats. Starting small was key to beginning the momentum that is required to creating a product that stands up to the salami from my childhood.
I learned that doing and failing is far more valuable than waiting too long for the right opportunity or becoming a theoretical expert.
Learning from mistakes/trial by fire, while painful in the beginning, are key to building a strong foundation in any skill or trade you’re trying to develop.
Contact Info:
- Email: [email protected]
- Website: https://lemparty.com
- Instagram: https://www.instagram.com/thelemparty/
- Facebook: https://www.facebook.com/thelemparty
