2 kg of finely minced lean lamb 1/2 kg of finely minced fat from lamb 2 Tablespoon salt 1 teaspoon of curing salt [ Prague Powder #1 ] 3 Tablespoon of sugar 4 Tablespoons mixed pepper corns,m [ green red black brown ] 1 Tablespoon of crushed pepper corns 1 teaspoon of mustard seeds 1/2 teaspoon celery seeds 1/2 teaspoon cumin 1/2 teaspoon ground allspice 1 cup of non skim milk powder 2 cups of cold water.
I mixed this by hand for 15 minutes to make sure all the ingredients were well incorperated. I cooked two little patties to taste test, yummmmmy. I had to put the mixture into a forsing bag, without the nozzle, as it would not go through the sausage stuffer. I used natural sheep casings. I will use synthetic next time. Don't over stuff the casings. Put into the fridge for 12 hours to cure. I will post the cooking method tomorrow I will post a pic soon.
vintagekitty,
Sep 24, 7:21pm
They look great pickles
cookessentials,
Sep 24, 9:07pm
Hi pickles, you might find this book really interesting which is available from Whitcoulls.
it looks fantastic pickles! when can i get my free samples?
pickles7,
Sep 24, 10:02pm
thanks ....cookessentials....That is where I got my casing from, I got the sheep's casings for both salami and sausages. I have found a local seller now. As for the book, just a whim. Just this morning I found another very interesting blog, on making salami. I like that connection with other like minded people. They really do not hang out here.
uli,
Sep 24, 10:11pm
Looks good pickles - where does the recipe come from?
All salamis I know are dried and cold smoked. Never cooked.
pickles7,
Sep 24, 10:11pm
...deus701.... love your profile. why not try it yourself. I was lucky and came across some lamb scraps in the supermarket, thought , what the H. If it doesn't turn out , not much to loose. Now I am keener to make the real salami. That mixture would make darn good sausages. maybe crush all the peppercorns. I would ferment the mixture in bulk, then crumb the sausages. The mixture would not go through the stuffer it was very sticky. I got the equivalence of 4 huge salami, you see hanging up in the deli in your supermarket. Cheers
pickles7,
Sep 24, 10:34pm
That would be right ....uli.... It is a very long prosess to make propper salami. I needed a shove to get started in that direction. I cooked mine for 3 hours @150 %C internal temp on the higher side of 150%C very little shrinkage. I am not even going to smoke them to add flavour. The next lot I do I may look into the real deal. I am very happy with what I have for now.
cottagerose,
Sep 24, 11:00pm
You are one clever cookie pickles7
pickles7,
Oct 8, 2:53am
Anyone made there own salami?. That is my next thing I need to cross off my list. I have been researching salami making. I found a great site I intend to use. First tho I will need to buy a little fridge, and will be looking at a gas one tomorrow. I am going to use brandy to cure the meat, the recipe looks good. I guess I can get on with making some brandy, out of gin. may experiment a bit with that, get it tasting right.lol
uli,
Oct 8, 3:33am
Pickles, make sure you know what you are doing. Salami is not the easiest sausage to make. I would NEVER just rely on ONE internet page as you seem to do ... Good luck!
pickles7,
Oct 8, 3:48am
Funny you should say that. lol. I don't give out too many sites, it is easier to find yourself around on the net. Some are a bit too complex for some, I wouldn't want them to get more confused . Salami is not that difficult, I will need a fridge, and a friend has a little gas one begging for a salami.
pickles7,
Oct 8, 3:52pm
x1
People still make there own sausages and salami all over the world, without fridges, in hotter climates than ours. They are raised keen to take on the knowledge, being passed down from there elders in the house hold, as to how to preserve meats properly. I look forward to this challenge. Wefeed mussels to our cat before we would eat them, if we found them on the beach. If they were not good, he would not eat them. I intend to use pork, pork fat and beef, brandy to cure, as pepperoni is my fav. I will throw in a mixture of pepper corns. now to get this fridge.
timturtle,
Oct 8, 5:06pm
pickles could you list that site please, i wouldnt mind having a go to ? TIA
davidt4,
Oct 8, 5:16pm
Here is a very interesting web site devoted to domestic salami making.What are you going to use as a starter culture pickles7?
Pickles - YES they do - and they DO know what they are doing - much in contrast to YOU.
If you BUY pork, pork fat and beef, then this is about one week to 3 weeks old when you BUY it.
Nobody that makes salami traditionally will ever BUY stuff - they kill the animal and then go for it - as fast as they possibly can - even doing "sausaging" over night when temp's are cooler.
Normally the salamis are in cool store less than 5 hours after killing the pig.
So GET REAL - and do not try to get people here to do things that will be dangerous to their health.
pickles7,
Oct 8, 7:43pm
uli, there is nothing dangerous to your health as you have put it,if you follow simple directions.
uli, please do not inform people there salami is made while the meat is still warm. You would be hard pressed to find anyone who would be able to grind up warm meat. Before you grind meat it needs to at least be set. tying a string around my little finger, to remind myself to have compassion.
davidt4,
Oct 8, 8:32pm
pickles7 - if you really intend to embark on this foolhardy project and it's not just fantasy, I thinkthe following excerpt from that web site needs to be taken very seriously:
"I suggest that don't put your trust in indigenous bacteria that contaminate ground meats insteadpurchase a lactic acid bacteria starter culture "
pickles7,
Oct 8, 9:43pm
Davidt I sense you would not be able to take this task on. I am confident I will succeed in making an edible salami. I will feed it to my cat first. he is fussy, loves salami. I just hope he won't eat a bad bit of meat, he never ate a bad mussel lol.
kirinesha,
Oct 8, 10:01pm
I think you should eat it yourself Pickles, not possibly poison your poor cat! What's he/she done to you to deserve being treated like a lab rat?
timturtle,
Oct 8, 11:36pm
Bit of a storm brewing here, I'm not a great fan of being over protective, backpacked the world for four years and ate some pretty doggey stuff, also am a great believer in letting the body produce its own levels of defense if you know what i mean, like a toddler putting everything in its mouth, but obviously nothing too extreme. Generally if it smells off, then it pretty much is, and if it doesn't, then like the Cat, smell, eat a very small amount and watch this space. I was bought up on a farm and there is a big difference between what people will eat or even try for e.g some people will be physically sick at say the thought of eating kidneys or liver for no other reason than their minds tell them it's not right, obviously this is different to salami that is off or poisoned due to the process but "Nothing ventured nothing gained" and it has to be better than the processed shite that is on the shop shelves surely ???
pickles7,
Oct 9, 2:00am
yes,timturtle. I won't buy salami out of a fridge in the supermarkets. It tastes sour. Fridge being the cause. Any sliced meat I avoid now. The supermarkets are buying there meat in sliced, a lot of the time, and some of it comes in frozen. I would trust my nose any day. Well you know, you don't eat the duck until it falls off its feet,lol. You are so right, just has to be better.
ashanti,
Oct 9, 2:24am
Good luck with your salami making, hope it works out well for you- i say go for it!
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