Pepper and Fennel salami
Posted: Wed Jun 27, 2012 7:43 amHeres a photo for you of one I made just recently. I've been browsing this site for a while, but only just joined...
www.sausagemaking.org
The web's favourite resource for sausage makers everywhere!
https://forum.sausagemaking.org/
Pepper and Fennel salami
Page 1 of 1
Posted: Wed Jun 27, 2012 7:43 amPosted: Wed Jun 27, 2012 10:11 pmlooks good to me. care to share the recipe?
Posted: Thu Jun 28, 2012 3:22 pmIts a bog standard one, which I've found to be very reliable
2 kg meat (1.3kg leg 700g belly)
2.5% curing salt
0.25% cure number two
15g fennel seeds ( once again were going to use 1% but it looked too much)
1% 20g whole black pepper
Starter culture (as directed)
Hung for about 5 1/2 weeks, in a converted fridge, and lost 32% weight. It felt ready, and it eats really well.
Cheers
2 kg meat (1.3kg leg 700g belly)
2.5% curing salt
0.25% cure number two
15g fennel seeds ( once again were going to use 1% but it looked too much)
1% 20g whole black pepper
Starter culture (as directed)
Hung for about 5 1/2 weeks, in a converted fridge, and lost 32% weight. It felt ready, and it eats really well.
Cheers