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Making salami

13

Comments

  • Kevie192
    Kevie192 Posts: 1,146 Forumite
    How are these coming along now, Penelope? They look delicious in those photos and I bet they're gonna be gorgeous!
  • Penelope_Penguin
    Penelope_Penguin Posts: 17,225 Forumite
    Part of the Furniture 10,000 Posts Combo Breaker I've been Money Tipped!
    Kevie192 wrote: »
    How are these coming along now, Penelope? They look delicious in those photos and I bet they're gonna be gorgeous!

    Thank you :A They're drying out and becoming darker :) More photos?
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • Kevie192
    Kevie192 Posts: 1,146 Forumite
    Ooh yes please!!
  • janeawej
    janeawej Posts: 808 Forumite
    Part of the Furniture Combo Breaker
    VERY exciting, we are going to get a couple of pigs in the spring and I have been looking forward to lovely, free range pork, hams etc now I am thinking of making my own salami as you make it look so easy! :beer:
    Member 1145 Sealed Pot Challenge No4 ;)
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  • hex2
    hex2 Posts: 4,736 Forumite
    Part of the Furniture Combo Breaker
    Penelope_Penguin wrote: »
    Thank you :A They're drying out and becoming darker :) More photos?

    I am trying to wait patiently! Please can we have some more photos?

    I keep going back to weschenfelder, and I am debating on the salami kit as well as some basic sausage making stuff. Difficult knowing where I would hang it and keep it safe from the animals.

    I must have a search on biltong making too, DH loves that.
    'If you have a garden and a library, you have everything you need' Marcus Tullius Cicero
  • Penelope_Penguin
    Penelope_Penguin Posts: 17,225 Forumite
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    Here they are this morning, maturing in the pantry. They're developing a bloom of tiny white dots, which is good :j

    pictures278-1.jpg



    pictures280-1.jpg
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • jackieglasgow
    jackieglasgow Posts: 9,436 Forumite
    Those are seriously impressive PenPen, have you done a costing? Not that I'll be doing it, being veggie and all, but I am intrigued about costs as well as the sourcing ethics :D
    mardatha wrote: »
    It's what is inside your head that matters in life - not what's outside your window :D
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  • katholicos
    katholicos Posts: 2,658 Forumite
    PenPen, they are looking really great. Well done!

    Did you/could you include the recipe/quantities you used and specify the casings used for anyone wanting to give this a go?

    Please continue to update the thread with photos...i especially look forward to the ones when you slice the salami for the first time.

    Yum!
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  • Penelope_Penguin
    Penelope_Penguin Posts: 17,225 Forumite
    Part of the Furniture 10,000 Posts Combo Breaker I've been Money Tipped!
    So, Hugh said that the salamis will take 4-10 weeks to mature. Tomorrow will be 11 weeks, and they are still slightly "bendy" so we decided to open one. Oh, my - the delicious smell of red wine and garlic pervaded the air as soon as we cut them. They're delicious :j

    Well worth trying to make some; I'm off to the butcher on Monday for some more pork, to get several more in store before it gets too warm to make them.

    I've taken pics, so will add them soon ............
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • slowlyfading
    slowlyfading Posts: 13,429 Forumite
    Part of the Furniture 10,000 Posts Name Dropper
    They look fab :) was it tricky getting the mixture into the skins?
    Be who you are and say what you feel because those who mind don't matter and those who matter don't mind.
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