www.sausagemaking.org

I've just stumbled upon this site - and what a revelation. I had no idea there was such a sausage making community out there.
I've just had a go at making salami and think I'm heading for a disaster. The beef bungs arrived in the post so I grabed a copy of HFW book and followed the salami recipe. With no mincer I had to use a food processor instead, and then a funnel and wooded spoon to fill the casings -I then hung the salamis in the garden shed.
They have come alive !! My salamis are now covered in grey hair - is this normal?
Also - what equipment should I buy? I see that this site offeres mincers and stuffers for about �30 - is this all I need for my salamis?
Sorry to be a demanding newcomer - I promise to contribute for fruitfully in the future provided I don;t get terribly ill in the meantime

Hello and welcome to the forum...

a couple of questions...

What colour is the fur? how does the salami smell?and what recipe did you use? and did you use nitrates ie saltpetre?

Franco

Franco

thanks for replying. The fur is white - about 1 cm long. The salamis don't smell. I followed a recipe from The River Cottage Cookbook. 400 gLean pork, 100g back fat, 10g salt, red wine, garlic and half a teaspoon of acidophilus. I didn't add any saltpetre.
The salamis are hanging in the garden shed (too cold?)

regards
Dragon

It's not so much the temperature that is critical but rather the humidity or relative humidity. From the information that you have provided I would say that the atmosphere in your garden shed is too humid. If you intend to make more salamis and also intend to keep them in your shed I would suggest that you purchase a small humidifier, and place it in the shed.

hope that this information is of some use to you

kind regards

Parson Snows

Thankyou Parson Snows
I've just got back from two weeks working in Thailand. Before I left I put the salamis up into the attic - where it should be less humid, and a little warmer perhaps.
I guess I'll wait and see what happens to them !!

Dragon

If you haven't used any nitrates/nitrites at all then I would seriously recommend that you cook them well before eating them.