2014 salami now hanging....

[beercus]

It's that time of year again, the temp has finally dropped enough in Melbourne to get this years salami done.

This year we did 30kg, 20kg spicy and the rest mild....

Make this with my brother in-law as he has fructose malabsorption and we can alter ingredients to suit.

This year we used cellulose casings instead of the normal intestines, they were wonderful. No breakages and perfect size every time. 43mm diameter and 500mm long. A bit more expensive but worth every penny!

They are now hanging in the shed for the next month or so until they have lost about 30% by weight.

Beauty shots below!

And yes we have been through all the cock jokes!

Beercus

 

[indica86]

**** me that looks good.

 

[Curly79]

How good is your wall paper ! Salami looks good too! How long does it hang there for ?


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[Curly79]

I just read that again with my eyes open this time . A month or so. Doesn't get affected by insects? Animals?


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[Hawky]

Looks the goods bet it taste nice

 

[beercus]

Been hanging for 2 weeks or so one, getting a nice white mould on the outside. We will try it at 4 weeks and make a call then if it needs more. No insects, keep it away from possible mice runs.....

 

[djar007]

What was the recipe mate? Interested in trying to make some salami this week and get it hanging.

 

[Scooby Tha Newbie]

VERY impressive.

 

[Grott]

They look awesome beercus, do they post well?

 

[beercus]

Here you go...

10,000g pork mince coarse ground (shoulder has good fat/ meat ratio)
280g salt
25g cure#2 ( nitrates.... Best to avoid botulism!) many people do it without, but I would never.....
50g pepper ( 50% ground 50% cracked)
330ml cold red wine
140g smoked paprika
25g chilli flakes

Mix very well when all very cold and let sit for 24hours or longer in fridge.

Stuff into 43mm casings

My best resource has been " salami or charcuterie" by Michael Ruhlman

 

[lael]

What do the nitrates do and where are you getting them from? I was reading about doing sous vide ribs with them the other day.

 

[seamad]

What do the nitrates do and where are you getting them from? I was reading about doing sous vide ribs with them the other day.

They are preservatives , also make bacon/ham pink ( #1 cure) .
I get mine from herehttp://www.mistygully.com.au/brines-cures-1/

 

[lael]

Thanks!

 

[beercus]

Smokedandcured.com.au (formally misty gully) best place for nitrates ( cure #2 for salami) and nitrites (cure#1 for bacon and ham)

They are Preservatives, my main fear is botulism and these will stop it.

Beercus

 

[djar007]

Thanks for that mate. Interesting. Will be off to order those. Looking forward to the process.

 

[beercus]

Salami is done for this year. They hung for about 26 days in the end and we are happy with the cure. All vacuum packed and in the keezer...

 

[Crouch]

Another hobby I wouldn't mind have a closer look at ... cheers

 

[slcmorro]

NOMMMMMMMMM. I want!

 

[Grott]

They look awesome beercus, do they post well?

I'm still waiting Beercus, you haven't ask for my address.

 

[beercus]

I'm still waiting Beercus, you haven't ask for my address.

And I won't.... These things are gold around here. Each year I make more and always run out before the weather is right for the next batch. And for some unknown reason I tend to eat more now I have homebrew around!

Next year I'm going 40kg..... Already tasting and planning....