Low tech salami

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Low tech salami

Postby Swing Swang » Thu Dec 17, 2015 2:27 pm

I thought that I'd post this in the beginners section just so new members can see that it's possible to make a fermented sausage with the minimum of equipment, I tried to go as low tech as possible with the minimum of equipment:

Image

Knife and stuffing horn to make.
Fermented suspended in plastic bags (with a little vinegar in the bottom to increase humidity) in an airing cupboard for 3 days.
Smoked in an old beehive for six days - smoke generated from a pile of wood dust in an old pan that has been heated to smouldering with a small camping gas stove.
Dried in the cool room under the stairs for five weeks

Result is as good as any farmhouse chourico that I've eaten in Portugal.
The chunky cut goes well in in cooked dishes (paella etc), but if you like fatty lumps it's great cold too.

Philip
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Re: Low tech salami

Postby wheels » Thu Dec 17, 2015 3:12 pm

Wow. Just wow. That's impressive.

Phil
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Re: Low tech salami

Postby Swing Swang » Thu Dec 17, 2015 7:49 pm

Thanks - I'm pretty chuffed with it - I've come a long way from my first batch less than a year ago - in large part due to this forum, so a good dose of thanks is due to everyone who's commented on my posts, and who has posted information and links that I've had the opportunity to study - Philip
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Re: Low tech salami

Postby Snags » Thu Dec 17, 2015 10:06 pm

Looks excellent well done
I would love to see a photo of each step of the process
yet to take the plunge still researching
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Re: Low tech salami

Postby NCPaul » Thu Dec 17, 2015 10:49 pm

Nice. :D
Fashionably late will be stylishly hungry.
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Re: Low tech salami

Postby ped » Fri Dec 18, 2015 8:59 am

Very nice.
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