Recipe: Spuddy's easy Salami
Posted: Mon Nov 21, 2005 8:55 amRecipe: Spuddy's easy Salami
Try my recipe:
I have based it on 1kg of meat (makes about 2 salami) so you can easily scale it up to make more.
1kg Pork shoulder and collar (this should naturally have the right ratio of fat to lean.
Cure:
22g salt
2g sugar
1/2 tsp Ground Black Pepper
1 Crushed clove garlic
0.5g Saltpetre (OR 2.5g Cure #2)
Mix the cure ingredients together thoroughly.
Cut the meat into Mincer size pieces and mix in the cure coating all pieces evenly then refrigerate at 3-5C turning daily.
After 3-4 days remove from the fridge and drain off any liquid (there probably won't be any but it depends on the quality/breed of the pork)
Mince the meat and fat together on a coarse or fine setting (depending on how you like it) and then stuff immediately into the casings without any further mixing (this is so the fat does not smear into the meat).
After stuffing, hold at room temperature (25-30C) for 24 hours then move to a cooler environment at between 8-18C at 55-70%RH to dry and mature. This will take anything from 14 days to 6 months depending on the calibre of the casings and how dry you like your salami.
After a while a white mould may start to grow on them, this is a good sign so leave it.
If you want to you can experiment with additional flavourings such as coriander or fennel seeds, cardamom, cumin, chilli, paprika, chopped salted capers, Green peppercorns (the ones in brine). Up to your imagination really. as long as the basic recipe (meat/salt/nitrate) ratio remains unchanged.
Good luck and keep us posted on how you get on.
Try my recipe:
I have based it on 1kg of meat (makes about 2 salami) so you can easily scale it up to make more.
1kg Pork shoulder and collar (this should naturally have the right ratio of fat to lean.
Cure:
22g salt
2g sugar
1/2 tsp Ground Black Pepper
1 Crushed clove garlic
0.5g Saltpetre (OR 2.5g Cure #2)
Mix the cure ingredients together thoroughly.
Cut the meat into Mincer size pieces and mix in the cure coating all pieces evenly then refrigerate at 3-5C turning daily.
After 3-4 days remove from the fridge and drain off any liquid (there probably won't be any but it depends on the quality/breed of the pork)
Mince the meat and fat together on a coarse or fine setting (depending on how you like it) and then stuff immediately into the casings without any further mixing (this is so the fat does not smear into the meat).
After stuffing, hold at room temperature (25-30C) for 24 hours then move to a cooler environment at between 8-18C at 55-70%RH to dry and mature. This will take anything from 14 days to 6 months depending on the calibre of the casings and how dry you like your salami.
After a while a white mould may start to grow on them, this is a good sign so leave it.
If you want to you can experiment with additional flavourings such as coriander or fennel seeds, cardamom, cumin, chilli, paprika, chopped salted capers, Green peppercorns (the ones in brine). Up to your imagination really. as long as the basic recipe (meat/salt/nitrate) ratio remains unchanged.
Good luck and keep us posted on how you get on.