Pepper and Fennel salami

Air dried cured meat and salami recipes

Pepper and Fennel salami

Postby simhin » Wed Jun 27, 2012 7:43 am

Heres a photo for you of one I made just recently. I've been browsing this site for a while, but only just joined...

Image
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Postby DanMcG » Wed Jun 27, 2012 10:11 pm

looks good to me. care to share the recipe?
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Postby simhin » Thu Jun 28, 2012 3:22 pm

Its a bog standard one, which I've found to be very reliable

2 kg meat (1.3kg leg 700g belly)
2.5% curing salt
0.25% cure number two
15g fennel seeds ( once again were going to use 1% but it looked too much)
1% 20g whole black pepper
Starter culture (as directed)

Hung for about 5 1/2 weeks, in a converted fridge, and lost 32% weight. It felt ready, and it eats really well.

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