Salami 101

[gregs]

The salamis seem to be going ok one week in, the smell is very tangy although the colour is not as bright as I expected but this is the first all beef salami Ive done, so I hope they will be ok.

 

[Mercs Own]

Hey Gregs you and Andrew are realy taking this to a fantastic and whole new level!!!! I will at some stage follow in your footsteps however if I bring another fridge home I think my wife will kill me!

I was just wondering what the recipe for your all beef was especially the use of insta cures?? and starter cultures etc

cheers

 

[AUHEAMIC]

Well its that time of year again. Made the mixture today, will be stuffing tomorrow.

On the list this year is:

Plain: Pork, salt and capsicum
Mild: Above with pepper and garlic
Hot: Above two with chilli
Extra hot: Above three with chilli
Fennel: As it says
Lap Chong: Rice wine, soy, five spice and white pepper.

 

[Fents]

i miss that shed!

troy and co are already at it too. with the new squid (kid) ive been pushed for time so instaed of salami i got in on the curing meat side, so far theres beer pork neck (capacollo), pork loin and some lamb just for something different. mostly rolled in salt for 2-4 days, then rolled in pepper mixture, wrapped in muslin cloth then into a net and hung up for approx 1 month depending on size/cut.

think we will try goat and roo soon.


save me some of that salami peels for tradeoffs.

 

[Mercs Own]

I stuffed up and missed out making salami last year and I cant believe the time is here again! Unfortunately I am on the road until July 13 - the first thing I will be doing when I get home is ordering lots of pork!

Nice work Peels

 

[AUHEAMIC]

2 weeks in since stuffing day. Weather in Dimo has been great for salami. Cold, wet and humid.

Had a fry up and tasting on stuffing day as you do and the only change I will make next year is the addition of schezuan pepper to the lap cong.

 

[Mercs Own]

2 weeks in since stuffing day. Weather in Dimo has been great for salami. Cold, wet and humid.

Had a fry up and tasting on stuffing day as you do and the only change I will make next year is the addition of schezuan pepper to the lap cong.
View attachment 46966

what casings and size are they??

 

[AUHEAMIC]

They are 45mm dried collagen. I get them from the Italian Bunnings on Bell street Preston.

 

[Mercs Own]

minced and mixed 15 kilos today - fermenting in the fridge tonight and will stuff and hang tomorrow.

looking forward to it!

 

[Ducatiboy stu]

As it is to worm up here to do salami, how would I go cold smoking them....

 

[Mercs Own]

Hit a bit of a snag with my salamis and need a bit of advice. Mixed the meat up on Sunday and put it covered in the fridge the garage fridge which doesnt get openned very much during the day. I was going to fill and hang the salami today how ever I got waylaid with various things not to mention a couple of trips to Bunnings to get/exchange/swap dyna bolts etc so that I could secure my salami hanging rack to the garage wall. After an hour and a half of measuring, drilling, exchagning and swearing said rack is now hanging on the wall. The salamis will have to wait until tomorrow to be filled and hang is this a problem??? I suspect not as they are happilyfermenting in the mixing bowl but........thought I would ask.

 

[Ducatiboy stu]

I cant see why some extra time would hurt, bit like bread...

Good to see you used the ancient art of swearing to construct the salami hanger. That makes you a qualified tradey now :lol:

 

[Thirsty Boy]

Not gonna do anything in the bowl that they wouldn't do in the casings anyway. I wouldn't leave them too long though, i assume the fermentation will go more quickly at higher (non fridge) temps and the drop in pH is a big part of making them stable.

i have casings arriving in the post in the next few days... A smalll batch of some sort of salami is definitely in order.

 

[Thirsty Boy]

They are 45mm dried collagen. I get them from the Italian Bunnings on Bell street Preston.

Peels - given that there doesn't seem to be an actual bunnings on bell street preston - can I assume that that's a euphamism and can i trouble you for the real name of the place? Is it Costante Imports ?

 

[Fents]

Peels - given that there doesn't seem to be an actual bunnings on bell street preston - can I assume that that's a euphamism and can i trouble you for the real name of the place? Is it Costante Imports ?

yes it is, thats the one TB, it where we go as well. they sell everything italian, really good place. get a book called preserving the italian way whilst your there! duck procisutto mmmmmmmm~!

 

[Mercs Own]

Finally packed them and hung them. Ive tried a bigun this time also but only the one as it is late in the season and I am concerned about how well it will dry. Thats a kilo of meat in there!

 

[DU99]

Look's good Merc ..now the wait

 

[Mercs Own]

Look's good Merc ..now the wait

Yep now the wait!!!!

Anyone done a big one like mine??? Love to hear re drying time etc

No nitrates or trites just good old fashioned salt.

 

[Ducatiboy stu]

Anyone done a big one like mine???

There are web sites for that sort of thing...

OOpppp... hold on.... wrong forum.. :lol:

 

[Thirsty Boy]

yes it is, thats the one TB, it where we go as well. they sell everything italian, really good place. get a book called preserving the italian way whilst your there! duck procisutto mmmmmmmm~!

Thanks Fents, might head out for a squizz tomorrow.