Pepper and Fennel salami
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Pepper and Fennel salami
by simhin » Wed Jun 27, 2012 7:43 am
Heres a photo for you of one I made just recently. I've been browsing this site for a while, but only just joined...
- simhin
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- Joined: Tue Jun 26, 2012 2:52 pm
by simhin » Thu Jun 28, 2012 3:22 pm
Its 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
- simhin
- Registered Member
- Posts: 5
- Joined: Tue Jun 26, 2012 2:52 pm
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