www.sausagemaking.org

Kept it simple for the first salami. Just black pepper, fennel seed and a splash of red wine. Tastes really good, if maybe a bit heavy on the pepper.

That looks real nice!



~Martin

Thanks Martin. I'm going to let the other one I have hanging dry out a little more to see how the texture changes. This one had lost 36% weight.

Chainsaw,
If I could make salami like this the first time, Man I would be proud!!!!!!!!
Let us know what you did, I like to learn. Next lot add some chilli flakes.
I am in the process of getting all the bits and pieces together to make a coolroom/ curing chamber, so any advise is appreciated.
Cheers,
Jan.

crustyo44 wrote:Chainsaw,
If I could make salami like this the first time, Man I would be proud!!!!!!!!
Let us know what you did, I like to learn. Next lot add some chilli flakes.
I am in the process of getting all the bits and pieces together to make a coolroom/ curing chamber, so any advise is appreciated.
Cheers,
Jan.

Yea, next one will include some different seasonings, more that likely chili flakes. I figured for the first attempt, I'd leave it simple.

My curing chamber is just a old fridge converted to this function. I based mine off Jason Mollinari's setup, found here: http://curedmeats.blogspot.com/2007/07/ ... r.html?m=0

I have found now in the winter time, my basement runs right around 57F, so the compressor doesn't come on, which in turn doesn't dry out the air inside. This causes my humidity to run high. I've fixed that by leaving the door propped open about 2". Holds a great 70-75% now.

Fantastic - there's nothing more to say, just fantastic.

Phil