Festive Salami?

[quietwatersfarm]

Just putting together a little yule inspired Salami which should have lost about a third of its weight by just before Christmas if its made next week.

Pork Shoulder 1850g
Diced Back Fat 450g
Well dried Raisins 120g
Chopped Walnuts (medium Coarse) 120g
Salt 55g
Organic Orange zest (Grated or finely chopped) 55g
Hot Smoked Paprika 20g
Anise Seed 12g
Cure #2 5.8g
Minced Garlic 5g

All that with half a gram of my newly arrived Christian Hansen starter (thanks Larbo!!) and stuffed into 2 1/2" casings tied with a nice red ribbon!!

[wheels]

...All that with half a gram of my newly arrived Christian Hansen starter (thanks Larbo!!)

I'm going to be having to have a little talk with my mate Larbo!

Mind you, it's damned ridiculous that Hanson's have offices/depots in this country, but that we can't get their cultures.

Phil

[quietwatersfarm]

We should try and get together next time he's over, you can persuade him to be a starter culture mule for you

[wheels]

He brought me large artificial casings etc last time - I didn't dare ask for cultures for fear that customs got a bit uppity about a guy with a bag of white powder!

I'd love to spend time with Larbo and yourself, as I'm sure would others. The distances may be a bit of an issue though?

Phil

[jasonmolinari]

why won't chris hansen sell in europe?!

[wheels]

They weren't selling them in the UK - but Franco seems to have worked his magic and should be supplying them soon.

Phil

[jasonmolinari]

excellent for you guys.
Just an FYI:

i didn't like F-RM-52 (too sour, requires too high temp to ferment)
i like F-LC
and i have T-SPX in teh queue to try.,

[wheels]

Thanks Jason.

Phil