How to properly make salami

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How to properly make salami

Postby islander84 » Sat Nov 18, 2017 5:35 pm

Hi I'm just getting into susage makeing and just ordered a salami mix kit but I have been reading about drying and was just woundering if I could just smoke it and call it good if any buddy could walk me through the proper steps that would be great I'm useing venison and cologne casings
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Re: How to properly make salami

Postby wheels » Mon Nov 20, 2017 12:02 am

Hi, and welcome.

You can make sausage and smoke it - it will be good.

You can make salami - you'll need to have somewhere to dry it at around 50°- 60°f and with a good humidity for a few months - you could even smoke it - it will also be good.

You can't just make a salami, smoke it, and eat it - it won't be good.

HTH

Phil
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Re: How to properly make salami

Postby NCPaul » Mon Nov 20, 2017 4:15 pm

Welcome to the forum. :D

I'm a bit confused about what you want to make. A salami is an uncooked sausage that has been dried over a period of time (also usually fermented before drying). It can be cold smoked. To make salami, one uses cure # 2 to protect the meat during a long drying process.

There is another class of product called cooked salami in which the sausage is cooked (160 F) usually while smoking, then dried. An example of this would be summer sausage. To make cooked salami, one uses cure # 1 to protect the meat during the cooking process (the drying time is much shorter).

Have you had much experience making sausage? Salami?
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Re: How to properly make salami

Postby islander84 » Tue Nov 21, 2017 3:57 am

I wanna make cooked salami and no I've never tried to make it yet I have made fresh susage and smoked kabasa and smokies that's about it but wanna try something different
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Re: How to properly make salami

Postby NCPaul » Tue Nov 21, 2017 4:15 pm

Here is a simple cooked salami that you can use as a model. If you wish, use venison in place of beef. Note that it calls for cure #1.
http://www.meatsandsausages.com/sausage ... lami-cotto
Here is another choice that I’ve made with venison and liked very much. It is dried after it is cooked.
http://www.meatsandsausages.com/sausage ... er-sausage
A third choice, if you have sheep casings, would be this:
http://www.meatsandsausages.com/sausage ... s/kabanosy
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Re: How to properly make salami

Postby islander84 » Wed Nov 22, 2017 4:54 am

Awsome thank you verry much
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