www.sausagemaking.org

This is a salami recipe I have adapted from a few different sources, It is similar to Len's Tuscan recipe but has fennel and more black pepper, I also used some brisket I had in the freezer.

Step 1.

I used a leg of pork and some back fat I had frozen, the leg of pork is probably abit good for salami but it's all I had available.


Step 2.
I cut the meat seperately from the fat, and mince the meat coarsely and the fat finer and weighed them.



Step 3.
I mixed allthe dry ingredients with the meat, the starter culture was added next mixed with a little water first.

The mix.
Step 4.
The meat was stuffed into a beef bung that was soake for 1 hour.


I then tied them off with butchers twine.


Step 5.
They are now left to incubate for 24 hours at 90% humidity and 85o Fahrenheit, I used an electric smoker with a pan of water in the bottom for humidity.


after 24 hours

Step 6.
The salami is now left for 1 month in a damp room to mature.
They are in the garage at the moment but will probably have to be moved to a cellar as the garage is a little to warm at the moment.



More to follow.

Franco

Questions:

1) What size plate do you use for your "coarse" mince of the meat and the fine mince for the fat?

2) How about giving us the recipe you use for the dry ingredients?

3) Any reason why you use beef bungs? Could you use runners, or hog instead?

4) After incubating for 24 hours at 85C - aren't you essentially cooking the salamis?

Aris, it should read fahrenheit

Beef bungs are traditionally used but any casings could be used.
The recipe:

2 kg each, lean beef, lean pork, back fat.
40 grammes full fat powder milk
15 grammes white pepper
20 grammes fennel seeds
5 grammes black pepper, coarse ground
10 grammes garlic powder
5 grammes mace
30 grammes dextrose
120 grammes salt
17 grammes cure 2
starter culture


Franco

No cure #2 in that recipe?

Also - what size plates did you mince with?

Is the electric smoker you used to incubate one of your Bradleys?

Just what I was thinking, no cure AND salt!!? Although judging by the colour you must have used some.
Franco are these the same ox bungs that you sell on the website, if so I might be up for some as they're even bigger than the beef middles I'm using at the moment.
Also, how long is the total maturation time for this sort of size salame as 1 month seems a little short?

Salt and cure were used, as you can probably tell I'm not very good on record keeping

Spuddy,

Those are the beef bungs I sell on the site, one bung is about a metre long and would have made around 6 of tose salamis, they are easy to use and very tough so no splitting like hog casings.

I will test one in around a month and see how it is, as it's alittle warmer at this time of year I expect them to be ready then but if I made them in winter I would leave them longer to mature.

Franco

Franco,
I'd be interested to know how much salt and cure you used in in your recipe.
I like the use of the fennel seeds in salami as you have done, my grandmother always used them in her salami, which was different to the usual local (Amalfi) recipes and I always preferred the flavour so I have always included them in my salami and fresh sweet Italian sausages ever since.
One thing I notice is that you seem to have air pockets in yours, are they anything to worry about or do you find they disappear on their own? I am a bit paranoid so tend to re-stuff if I can't get them out.

Yes, i'd also like to know how much salt & cure. Pleae post a more accurate recipe

Also - please answer my other questions.

As for the air pockets - Would a small pin-prick help to let the air out?

Got any updated pictures Franco? How are they coming along?

This is a picture of the salami at 22 days, it is still quite soft but some mould has started to appear, I moved them from my garage as it was getting a little warm and put them in my friends cellar which is cooler (10 degrees C) and quite humid 78 % RH.




Franco

So how long do you expect them to take? As you say, they are fairly thick.

Never seen Starter Culture for sale by the USA suppliers like Allied Kenco. What is it? Do you sell it? How is it related to Fermento?

Sorry about the basic questions. Still a novice.

Thanks,

David

Butcher-Packer sell the starter culture in the USA:

http://www.butcher-packer.com/pg_sausage_culture.htm

here is the salami, I just took it from my friens cellar, it was very mouldy when it was taken out but with a quick wipe of vinegar it was fine


in the cellar



ready to eat



Franco