Thread: Anyone know how to make a good salami???

I have been asking around for a while localy but with no real luck
Im Over paying bug bucks for all my venison offcuts (and rutting stags) to be made into Salami.
The places i have been getting them done makes a good job of it but wont part with how they do it . Mainly because it is there buisness.

Any one got some idea for me? Im keen to build a smoker etc but have been told cold smoke is best by some and hot smoke by others.

And Peperoni seems to be all people do in the home made ones which i would like to be a bit more experimental with flavours.

Salami and it's variants are smoked and dry cured.
You'll need Some place cool and very VERY dry. A smoker (hot) and a casing stuffer.
The casings are easy enough to find on the web.
A typical recipe usually consists of curing salt, lots of black peppercorns, soy protein and garlic powder.
Stuff them, smoke them until you get an internal temperature of about 80 degrees then hang them to cure for a couple of weeks. Curing is optional i suppose but it's in my opinion a key step. I'll try get some more specific info for you.

That wouldbe mint Angus...Thanks

One thing.....prague powder mate there is a kiwi guy who sells this stuff online mate Prague powder 100 grams | Oskarbutcher ive boght of this guy before.

I do know they use ice, not water when mixing and use what I think is called a 'cutter bowl' to mix the ingredients. The smoke was created by a wok of manuka sawdust over a gas hob.

Twoshotkill, an Italian friend told me that you MUST put wine in the mix to make it any good...

Originally Posted by Neckshot

One thing.....prague powder mate there is a kiwi guy who sells this stuff online mate Prague powder 100 grams | Oskarbutcher ive boght of this guy before.

Never heard of it... what is it!

Originally Posted by Twoshotkill

Never heard of it... what is it!

powdered testicles the protein in it helps set the meat.

Tried Basecamp in Katikati yet?? Got some done there last year. We got 21 salamis in 4 or 5 different flavours.
They were ok but i think I ate them too soon!!! Needed to hang em

Yes but i want to make my own instead of pay 10 bucks each. They are good tho i must admit!

Prague powder is curing salts and it is used to give a nice colour to the salami bro

The bacon curing stuff on that site is tempting, but got no way of smoking it at present apart from my kilwell fish smoker

Originally Posted by mucko

powdered testicles the protein in it helps set the meat.

ha ha... your eating the wrong kind of salami there Mucko

Originally Posted by Gibo

Tried Basecamp in Katikati yet?? Got some done there last year. We got 21 salamis in 4 or 5 different flavours.
They were ok but i think I ate them too soon!!! Needed to hang em

I am not saying this was Basecamp. A mate home killed one of his cows. Kept the prime cuts and sent the rest to Katikati for salami. We were sitting around camp and opened a salami. One of the boys found a piece of buckshot in his It was shot with a 308. Makes you wonder what else goes in it and where all the beef goes. I know there is other meat in Venni sausages so they aren't so dry but also thought the beef would have been ok on it's own

Forgot to add a Butcher in Tuakau makes good salami and sausages