Salami 101

[Truman42]

I don't know this lady, just came across the article somehow: interesting read.http://www.tammijonas.com/2015/08/05/the-regulation-diaries-primesafes-war-against-salami-days/

So why the hell did they have to destroy their salami if they weren't selling it and it was only for their own consumption?

 

[Lincoln2]

So why the hell did they have to destroy their salami if they weren't selling it and it was only for their own consumption?

Think about any aspect of your life and how much of it is controlled/regulated/overseen by the government.

 

[Diced]

Please help! I just put my first batch of salami in to ferment, i used opti start sprint quick red (staphylococcus carnosus & pediococcus pentosaceus). The pack has no details of temps and after researching i only found referrence to keeping ferment under 24c. It is averaging a bit of 19c at the moment and 85%RH. Is this ok??

 

[Lincoln2]

A bloke I know bought a new smoker and smoked some salami he'd just made but didn't know how to control the temp. It turned out fully cooked, more like a big old rissole than salami. The one he gave my mate he also wrapped and tied it so it looked like a massive horse cock - complete accident. Didn't we have some fun. He's a vet so I'm a bit wary about his source of meat.

 

[shaunous]

A bloke I know bought a new smoker and smoked some salami he'd just made but didn't know how to control the temp. It turned out fully cooked, more like a big old rissole than salami. The one he gave my mate he also wrapped and tied it so it looked like a massive horse cock - complete accident. Didn't we have some fun. He's a vet so I'm a bit wary about his source of meat.

Wowzers.

Get some Horse Sedative off him and call it even. That Kedamine is good gear.

 

[Aces High]

Last weekends batch. I think im pushing the fridge to full capacity. I'll have to get in earlier next year so it can be hung in the shed while its still cold enough



There has been talk of raising some pigs for next year and doing everything, salami, coppa, prosciutto etc. Its gonna make for a very big weekend.

And this is what you do once its all finished

 

[Mercs Own]

Wow no salami threads this year!!! I am sure you guys have been making salami this last month but no posting so I thought I would kick this thread off again. Below are some pics from this years capocollo and pancetta

 

[Mercs Own]

Pancetta

 

[Mercs Own]

Last couple of pics include the 35 kilos of salami I did this year. 20 kilos of pork and fennel with chilli and 15 kilos of pork beef red wine black pepper and garlic. Stuffed in 50 mil and 43 mil collagen skins. I netted the 50's this year as I had trouble with them drying consistently last year. That said this year I made everything in June and the temp and humidity have been perfect!

 

[sp0rk]

I'm very tempted to knock some out, it'll be very cold here for a while yet here in the Upper Hunter so they should be fine
Anyone done any beef salami?
I've gotten a very cheap source of beef so I'm keen to give it a go

 

[shaunous]

Last weekends batch. I think im pushing the fridge to full capacity. I'll have to get in earlier next year so it can be hung in the shed while its still cold enough
2.jpg
3.jpg

There has been talk of raising some pigs for next year and doing everything, salami, coppa, prosciutto etc. Its gonna make for a very big weekend.

And this is what you do once its all finished

1.jpg

How did yours turn out?

 

[shaunous]

Looks awesome Merc.

Recently done a Charcuterie course and im super keen. Got myself a decent quality sausage filler and have access to a mincer. Just need to sort my curing fridge out and we're sweet.

 

[Mercs Own]

I'm very tempted to knock some out, it'll be very cold here for a while yet here in the Upper Hunter so they should be fine
Anyone done any beef salami?
I've gotten a very cheap source of beef so I'm keen to give it a go

you will still need some pork and pork fat in there to make it work. Here is my recipe for pork and beef salami that I make:

[SIZE=16pt]Pork and Beef Red Wine Salami[/SIZE]​

​

​

[SIZE=medium]6.75 kilos pork mince – mix of shoulder and leg[/SIZE]
[SIZE=medium]6.75 kilos of girello mince[/SIZE]
[SIZE=medium]1.5 kilos pork back fat – minced[/SIZE]
[SIZE=medium]150g garlic smashed[/SIZE]
[SIZE=medium]1.05 litres bottle of red wine[/SIZE]
[SIZE=medium]12g fennel powder[/SIZE]
[SIZE=medium]22.5g chilli flakes[/SIZE]
[SIZE=medium]45g Black pepper[/SIZE]
[SIZE=medium]15g smoky paprika[/SIZE]
[SIZE=medium]450g salt[/SIZE]
[SIZE=medium]900 mil of capsicum paste[/SIZE]

[SIZE=medium]Put the wine into an airtight container and add the smashed garlic and put in the fridge for one day. Strain garlic out of wine and add to the meat mix along with all of the other ingredients and mix extremely well until the meat is super sticky.[/SIZE]

[SIZE=medium]Stuffed in to 22 x 43m bungs 8 x 50 mils bungs[/SIZE]

 

[Aces High]

Looking good Merc,

Shaunous, things got a bit more serous this year, this is Weezy, he lived a good free range life and was well looked after. Its definitely a bigger commitment raising and killing your own, but it does give you a sense of fulfillment knowing where your food comes from.

We made salumi, bacon, ham and then cut the rest up into chops, tenderloin, spare ribs, and numerous mini roasts. Still to do, coppa and make sausages.

 

[peteru]

Judging by the colour of the salami, you used nitrates, right?

What is the white stuff, mould? If so, did you inoculate with a particular strain or is it wild?

 

[Ducatiboy stu]

Cheese mould is good for salami

 

[peteru]

A bit like yeast is good for beer. You still want the right kind in there to get the desired results.

 

[Ducatiboy stu]

It a well known to use white cheese mould on Salami

Something stolen from da Internetz

The salamis should develop a white mould on the outside (we also call this a cheese mould), due to the LS25 starter culture (which is also used in cheese-making, especially with white rind cheeses such as brie). This is a good mould, but if any other coloured moulds appear, i.e. black and/or blue moulds, sadly the salami is spoilt, so please throw it away. If you feel the amount of white mould is putting you off, use a very mild solution of malt vinegar and cold water, dampen a clean cloth with this solution and wipe the moulds off. This should not leave any odours or bad taste.

Read more: http://www.britishlarder.co.uk/home-made-salami/#ixzz4DhGzrM8z
Under Creative Commons License: Attribution Non-Commercial No Derivatives
Follow us: @BritishLarder on Twitter | BritishLarder on Facebook

 

[Steve]

Oops! A customer of mine brought in some of her salami that she was very proud of. It was wrapped in gladwrap and stored in work our fridge for a while until I saw white mold spots so I threw it in the bin! She was very distraught. It was probably magnificent!

 

[peteru]

Right, so if this is LS25, then it's Lactobacilus. A bacterium, not a mould. Probably a good idea to keep the salami activities as far from beer brewing as practical.

 

[Ducatiboy stu]

There are also white cheese moulds you can also use. Its pretty common actually

 

[peteru]

I know, penicillin variants in particular. That's why I asked whether this was a result of specific inoculation or just a wild infection that just happens to look right.

 

[Aces High]

Judging by the colour of the salami, you used nitrates, right?

What is the white stuff, mould? If so, did you inoculate with a particular strain or is it wild?

I bought some bactoferm Mould 600 for the first time this year. Its the Penicillium Nalgiovense strain. I just put it in a spray bottle and sprayed them every day and I reckon it really helps the salami dry more evenly. I had no case hardening this time and I reckon a more even drying (although I think I also know how to work with my fridge better also)

Yes I use nitrates, I have no problem with nitrates and I have read the dodgey studies on them. Its obviously a personal choice thing, do what works for you, but I do like the nice red colour they give

 

[Ducatiboy stu]

It would pay to inoculate to help keep the wrong ones at bay

 

[Aces High]

It would pay to inoculate to help keep the wrong ones at bay

Yeah Stu, i thought if i inoculated the salami fridge this one time i shouldn't need to do it again

 

[shaunous]

As far as i have learnt, all healthy salami will grow white mould. The only reason people aint used to it is the major producers of cured meats wipe it off for presentation when selling.

 

[QldKev]

I'm very tempted to knock some out, it'll be very cold here for a while yet here in the Upper Hunter so they should be fine
Anyone done any beef salami?
I've gotten a very cheap source of beef so I'm keen to give it a go

Why dont you knock out a bressaola or two

 

[Devhay]

What sort of temperatures do you guys cure these at?

Salami has always been the next hurdle to tackle after making bacon haha, Would I be able to hang them in my fermenting fridge around 18 deg?

 

[sp0rk]

I've wondered about that too a bit, I'm not brewing a whole lot at the moment so my fridge is free most of the time
Just worried about cross contamination happening, which I've had before and took forever to clean up

 

[Devhay]

Scratch that, after reading back through the thread a bit seems they'll need to be about 10 degrees cooler than that, with some reasonable airflow.
Will have to monitor the shed temps for a couple of days, hopefully I might be able to squeeze some in with the cool weather we've got at the moment