Veal Salami

[tristar]

Just checked my latest efforts for weight loss and they are done early! I guess helped by the fact that they were in beef middles rather than beef bungs.

Nice texture, nice smell, and taste fantastic!


Ingredients:

1 kilo of ready minced fatty veal
3 teaspoons of Salt
1/2 teaspoon of Cure #2
2 teaspoons of Dextrose
1/4 teaspoon of Starter Culture LS-25, in 1/2 cup of water
4 cloves of garlic finely minced
2 teaspoons of Freshly Ground Ginger
2 teaspoons of mixed whole peppers, black, red and green
1 teaspoon of freshly ground black pepper
1 metre of beef middles (large casings)


Full Instructions on my Blog for those interested.

[saucisson]

Nice

[tristar]

Thanks Saucisson,

These must have been the easiest Salami I have made, and the cheapest! The meat was ready minced Rose Veal on special offer at the local speciality grocer. I incubated them at room temperature for 24 hours about 24 deg C, I noticed that due to the very low humidity in our house that they were drying too quickly so simply made some tubes of brown baking paper and loosely wrapped the salami with the tubes closing the top of the tubes with freezer tape. This helped slow the drying nicely creating a micro environment for the salami. I then found a nice cool area in the utility room around 12-15 deg C and left them to loose their 40 % weight. they took around two weeks!
They are have turned out great, not too dry and hard, great flavour and nicely tangy without being sour.

[wheels]

They look great.

Phil

[grisell]

Fantastic! I bet they taste as good as they look.

[tristar]

They do taste fantastic, I think the simplicity of the spicing allows the cured meat flavour to shine through, and the effect of those whole peppercorns just lights up your tongue, not with peppery heat but with something more subtle. They are the best simple salami I have tasted, and I will be making more soon. Even if I have to pay full price for the veal!!!