Mercs Own
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I am not an expert and I dont know that much about salami processing etc but I have been making my own salami at home over the last couple of years without killing myself, kids, wife or friends. What follows is my process of making salami which I learned from talking to my local butcher, reading some of a book or three and chatting to friendly grocery check out ladies - you know the old Italian types at specialty grocery stores.
The recipe I will take you through is one that I have never made before today and one that I put together after consulting a couple of books and getting in the mood to get creative. So here goes....
Oh THIS IS IMPORTANT - making your own salami and hanging them in the garage is climate specific. You can only really do it mid to end of June and into July. You also need a good flow of cold air through your garage. Making your own salami is a bit like brewing your own Lambic the old way - it is climate/time specific. So if you were thinking of making your own you should make it this weekend whilst the weather is still cold. If you live in QLD and the temp is up around the 15 I would do some research to see if that is okay - I would think maybe not. Humidity also plays a part in how your salami dry's but as I said I am not an expert so you should look into that your self.
So on to my version of a pepperoni or sopressata which is what I have made today.
The ingredients
1.7k pork neck
1.3 girello (beef)
95g of fine crystal Iblea sea salt - 30g per 1 kilo of meat is the rule of thumb for salami
8g roasted chillie powder
8g smokey paprika
8g of fennel powder
9g freshly crushed black pepper 8 cloves of garlic pound into paste in mortar and pestle
1/2 cup of conseria Peperone dolce - capsican paste...basically boiled down red capsicans
1 cup of red wine
Cut the meat into cubes that are easy to place itno the feeder of your mincer or porketta.
note the run of fat in the pork neck. You can also use pork shoulder as it also has a good meat to fat ratio.
make sure as you place the meat into the mincer that you put some beef followed by some pork and then followed by beef etc so that you get the two meats well and truly combined. When you have finished the first pass flatten the meat out in a large tray and check for fat content.
I am pretty happy with the look of the balance so I wont add any of the pork fat I had on hand. It will go in the freezer for another day. If you think you need to add some pork fat just chop it up real fine and mix it through the meat.
Now it is time to add our spice mix, salt and garlic. I sprinkly half of each spice evenly over the meat and then give it a really good mix. I then flatten the meat out again and repeat the process with the remaining spice ingredients.
The recipe I will take you through is one that I have never made before today and one that I put together after consulting a couple of books and getting in the mood to get creative. So here goes....
Oh THIS IS IMPORTANT - making your own salami and hanging them in the garage is climate specific. You can only really do it mid to end of June and into July. You also need a good flow of cold air through your garage. Making your own salami is a bit like brewing your own Lambic the old way - it is climate/time specific. So if you were thinking of making your own you should make it this weekend whilst the weather is still cold. If you live in QLD and the temp is up around the 15 I would do some research to see if that is okay - I would think maybe not. Humidity also plays a part in how your salami dry's but as I said I am not an expert so you should look into that your self.
So on to my version of a pepperoni or sopressata which is what I have made today.
The ingredients
1.7k pork neck
1.3 girello (beef)
95g of fine crystal Iblea sea salt - 30g per 1 kilo of meat is the rule of thumb for salami
8g roasted chillie powder
8g smokey paprika
8g of fennel powder
9g freshly crushed black pepper 8 cloves of garlic pound into paste in mortar and pestle
1/2 cup of conseria Peperone dolce - capsican paste...basically boiled down red capsicans
1 cup of red wine
Cut the meat into cubes that are easy to place itno the feeder of your mincer or porketta.
note the run of fat in the pork neck. You can also use pork shoulder as it also has a good meat to fat ratio.
make sure as you place the meat into the mincer that you put some beef followed by some pork and then followed by beef etc so that you get the two meats well and truly combined. When you have finished the first pass flatten the meat out in a large tray and check for fat content.
I am pretty happy with the look of the balance so I wont add any of the pork fat I had on hand. It will go in the freezer for another day. If you think you need to add some pork fat just chop it up real fine and mix it through the meat.
Now it is time to add our spice mix, salt and garlic. I sprinkly half of each spice evenly over the meat and then give it a really good mix. I then flatten the meat out again and repeat the process with the remaining spice ingredients.
