I can hardly wait for my cure to get here to make another batch. Reviews: Most Helpful. I did and boy was it a mistake. Here is my variation of your wonderful recipe after a couple of trials: 1. I may use more than 1T liquid smoke next time just based on personal tastes. This doesn't last long around the house it is sooooo good. I also unwrap the meat after about 10 mins of cooling and let it sit in the turned-off oven to create a drier meat.
Was really great. Everyone loved it and wanted the recipe. Is really great on a warm evening with a cold beer. I will be making this for a long time to come. Same ingredients different cooking technique: Wrap each half of the two pounds of meat mixture in the foil - not particularly water proof either just snug enough to give it a shape - and then let it sit in the refrigerator for 24 hours. After at least 24 hours place it in a deep pan I used a stock pot cover both logs with cold water bring it to a boil.
Boil for one hour I reduced to a simmer to keep the steam down. Drain and unwrap the foil pat the sausage with paper towels chill before slicing. I used Venison in this recipe instead of ground beef and shared it with the guys I work with.
They were all up around the 4. I will use this recipe again. Great job! This is an awesome recipe! And so simple! I will definitely make this again and again. Chris Hall. They are an excellent thing because, especially in the critical initial phase, they ensure the slow acidification of the sausage reduction pH and thus suppress the undesirable bad bacteria.
This way it will be easier to make your salami, as ripening defects and the possibility of your sausage spoiling will be drastically reduced. As a hobby sausage maker, you are quite well served with Bactoferment 61 or a similar one without additives.
Sometimes no sugar may be added or a smaller amount of salt is needed because it is already included. As mentioned several times now, salami is not the easiest sausage to make yourself. Meanwhile, many butchers even buy them, because the production requires a lot of time and patience. In addition, the risk is very high that something goes wrong. The best meat for making salami is meat from older over 1 year and heavier animals.
Therefore, I advise you not to use meat from factory farming. This is because the meat from fast-fattened pigs has a very high water content. This can affect the maturation, and you are sabotaging yourself.
The same applies to the fat. It should be as solid as possible pork backfat and well hung. Maintain the correct temperatures. Control the humidity. Follow the steps and make sure both your work utensils and hands are clean.
My experience is that the thinner the salami, the less can go wrong in the beginning. The preparation works in the same way as in the basic recipe. Your salami is spoiled if it is greasy and has a sour smell. Also, if greenish mold is visible, it is beyond saving.
In one piece, your salami will keep for several months if stored in a cool place. When sliced, you can eat it for about 2 weeks. If you see that your salami is moldy, you can wash it with a little vinegar water. You can repeat this process more often if necessary. The sausages should be well filled so that the casing is stretched fairly taut. It is also important to remove any air pockets that appear inside the casing otherwise the salami may warp and dry unevenly — you can do this by pricking small holes in the casing using a small needle or pin sterilised over a flame until it glows , being careful not to tear the casings.
It is important at this stage to weigh all the salami together and make a note of their combined weight. Weigh the salami after 3 days, and then a couple of times a week.
Depending on the environment and the thickness of the salami, it could take anywhere between months for the target weight to be achieved, but in general, the slower the better in terms of flavour. When ready, the salami should feel firm with a little give when pressed between your fingertips. Ideally, you want to ferment the salami in a cold garage or a small store room where you can regulate the temperature with a heater. To increase the humidity levels, you can spray the area with distilled water or boiled water.
Getting into the cooler months, a cold garage in Melbourne is perfect, otherwise you can use a curing chamber, such as the Cleaver Curing Cabinets, to replicate these conditions. How great do they look? This part of the process usually takes about weeks but this really depends on the thickness of your salami if you use large skins it could take 3 months or more. Once you have hung your salami, it is not unusual for foreign moulds to start growing on the outside of the skins after about a week or two.
To control these moulds you can wipe down the outside with a vinegar water solution or alternatively, introduce good moulds such as Bactoferm Mold Once you have stuffed the casings, dip them into a Mold and water solution during the fermentation period.
You will notice the Mold blooming within a week which will appear as white, frosty mould on the outside. Some moulds are edible, but most will make you sick. Black and red moulds are especially bad. View our range of home butcher supplies now! Save my name, email, and website in this browser for the next time I comment.
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