Making salami

sockdrawer

Penelope_Penguin wrote: »

:j How you doing sockdrawer I have my skins and culture, so I'm planning to buy some pork tomorrow and start my salami (with the help of DS ) over the weekend.

Doing fine thanks :-) I'm up for it over the weekend, also have my skins and culture (and me new mincer!) so lets go for it! I'll get the pork tomorrow.
Wonder if I can get away with using the ceiling airer in the spare room to dry them off.......

Penelope_Penguin

DS and I made 2 salami yesterday, and they're hanging up in the pantry :j I'm really pleased with them and have to keep going in for a peek

Photos and more details along soon ..............

Penelope_Penguin

I used the salami recipe from Hugh F-W River Cottage book.

I used these casings, andthis culture.

I have a mincer and sausage stuffer attachment for my Kenwood, which made the job easier (though we stuffed the last bit of meat into the skins using a wide mouthed funnel and the handle of a wooden spoon, which worked really well )

I minced the pork coarsely, as recommended in the recipe, but medium might be better. I'll see what the eating is like.

sockdrawer

We're salami-ing later on. Going with the Raw Fermented Snack Salami- the recipe came with the recipe book from the suppliers. Got my casings soaking, and the meat chilling.
I would have loved to get the sausage making attachment for our Kenwood, but unfortunately it's too old-they only make them for the model above ours and beyond. Hence the mincer-which is awesome! Used it earlier in the week to mince up some left over beef roast to make Delia's Rissoles. Very tasty!!!
I got my supplies from here although because they had no mincers in stock it took a while for everything to arrive.
Will post back later to tell of progress

Penelope_Penguin

sockdrawer wrote: »

Will post back later to tell of progress

Any chance of pics too, please I've now managed to upload mine, so will post them after lunch

sockdrawer

Yes, that's a good idea. Is there a better way to insert photos than through photobucket, or is that the best way?

Penelope_Penguin

sockdrawer wrote: »

Yes, that's a good idea. Is there a better way to insert photos than through photobucket, or is that the best way?

You need a hosting site - Photobucket and Flickr seem most popular

Penelope_Penguin

I've really been strugging with Flickr I've gone back to Photobucket .......

This is the skins soaking. They're much thicker, and therefore easier to handle than the sheep intestines we use for sausages.



This is the pork, garlic, wine, salt and culture, before mixing and stuffing

Penelope_Penguin

Salamis made ...........



............ and hanging in the pantry :j

sockdrawer

Much brilliantness with salamis!!! Great photos!
I need more back-fat for my recipe, and the butcher doesn't get any in until Tues, so things have been set aside until then.