Welcome guest, is this your first visit? Create Account now to join.
  • Login:

Welcome to the NZ Hunting and Shooting Forums.

If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed.

DPT Alpine


User Tag List

+ Reply to Thread
Results 1 to 3 of 3
Like Tree6Likes
  • 5 Post By johnd
  • 1 Post By Edunn

Thread: Fermented Salami

  1. #1
    Member
    Join Date
    Jul 2012
    Location
    Tauranga
    Posts
    1,151

    Fermented Salami

    @Edunn

    So here is my method for making salami

    Bits needed

    50mm dia salami casings ( one per 800grm of finished product )

    String / clips to tie off end once filled

    large dia tube on sausage stuffer

    Somewhere to hang finished salami for 2 to 4 weeks ( I use my garage )

    Recipe

    1 Kg pork mince
    1/3 cup cold water

    2 Kg whatever target species
    3 Tbl spn Smoked Paprika

    11/4 T spoon #2 curing salt
    1 Grm Bactoferm

    3 Tbl spn PLAIN salt ( not iodised )
    2 Tspn Fennel seeds

    5 Tbl spn Sugar / dextrose
    2 Tbl spn Cracked black pepper

    2 Tspn cayene pepper
    2 Tbl spn minced garlic

    2 T spn Chile flakes
    1 Tbl spn Cardomon seeds


    Mix the Bactoferm into the water ( it's usually kept in the freezer till needed ) the quantity is tiny 2.5 grams for 10 kg so stick to this.
    And put it aside.

    Combine all the DRY ingredients, and split the quantity in 1/2.

    Mix the pork and other meat together for 5 minutes by hand or a couple of minutes in a cake mixer.

    Add one half of the dry ingredients to one half of the meat and mix it all together

    Do the same to the other half lots

    ( I dont know about you but I find if I mix all the stuff at the same time it doesnt mix / blend that well )

    Mix both lots together and add the water mix. Let it combine well

    Set aside in a cool room ( around 15'C ) overnight covered with a layer of glad wrap.

    By morning it should have gone a darker colour on the surface.

    Stuff into casings ( this amount will usually fill 5 casings 3/4 full ) You can faff around topping them off to be even at this stage.

    Take the casings one at a time and spin them while holding the open end. Take a pin or sterile needle and poke holes into the casing all over it, about 200 holes is good ( just saying that as 5 holes is not enough )
    Spin the casing down tight again and you should now be forcing air pockets out of the casing. I get enough pressure on this to see little jets of water coming out of the casing.

    While the salami is compressed like this tie off the opening close down on the meat. ( an extra pair of hands or use a clipper )

    If you feel the need you can cold smoke them at this stage for 10 hrs or just hang them.
    if you have a controlled environment such as a reconfigured fridge with humidifier etc great if not, put them somewhere that they wont get too warm.

    Personally i dont make them in the summer but you can make something called summer sausage ( giigle it ).

    Keep feeling the sticks of salami every day or so after one week. As they start to dry out they get firmer and you can tell by the touch after a while as to when they are ready. Or you can weigh them, IIRC its about 35% weight reduction for it to start to be ready.... then its personel preference.

    If they start to dry out too quickly what happens is that a layer of dry outer meat prevents the internals from passing its liquid out. It either starts to get big air pockets or starts to rot.

  2. #2
    Member
    Join Date
    Nov 2019
    Location
    Dunedin
    Posts
    75
    Quote Originally Posted by johnd View Post
    @Edunn

    So here is my method for making salami

    Bits needed

    50mm dia salami casings ( one per 800grm of finished product )

    String / clips to tie off end once filled

    large dia tube on sausage stuffer

    Somewhere to hang finished salami for 2 to 4 weeks ( I use my garage )

    Recipe

    1 Kg pork mince
    1/3 cup cold water

    2 Kg whatever target species
    3 Tbl spn Smoked Paprika

    11/4 T spoon #2 curing salt
    1 Grm Bactoferm

    3 Tbl spn PLAIN salt ( not iodised )
    2 Tspn Fennel seeds

    5 Tbl spn Sugar / dextrose
    2 Tbl spn Cracked black pepper

    2 Tspn cayene pepper
    2 Tbl spn minced garlic

    2 T spn Chile flakes
    1 Tbl spn Cardomon seeds


    Mix the Bactoferm into the water ( it's usually kept in the freezer till needed ) the quantity is tiny 2.5 grams for 10 kg so stick to this.
    And put it aside.

    Combine all the DRY ingredients, and split the quantity in 1/2.

    Mix the pork and other meat together for 5 minutes by hand or a couple of minutes in a cake mixer.

    Add one half of the dry ingredients to one half of the meat and mix it all together

    Do the same to the other half lots

    ( I dont know about you but I find if I mix all the stuff at the same time it doesnt mix / blend that well )

    Mix both lots together and add the water mix. Let it combine well

    Set aside in a cool room ( around 15'C ) overnight covered with a layer of glad wrap.

    By morning it should have gone a darker colour on the surface.

    Stuff into casings ( this amount will usually fill 5 casings 3/4 full ) You can faff around topping them off to be even at this stage.

    Take the casings one at a time and spin them while holding the open end. Take a pin or sterile needle and poke holes into the casing all over it, about 200 holes is good ( just saying that as 5 holes is not enough )
    Spin the casing down tight again and you should now be forcing air pockets out of the casing. I get enough pressure on this to see little jets of water coming out of the casing.

    While the salami is compressed like this tie off the opening close down on the meat. ( an extra pair of hands or use a clipper )

    If you feel the need you can cold smoke them at this stage for 10 hrs or just hang them.
    if you have a controlled environment such as a reconfigured fridge with humidifier etc great if not, put them somewhere that they wont get too warm.

    Personally i dont make them in the summer but you can make something called summer sausage ( giigle it ).

    Keep feeling the sticks of salami every day or so after one week. As they start to dry out they get firmer and you can tell by the touch after a while as to when they are ready. Or you can weigh them, IIRC its about 35% weight reduction for it to start to be ready.... then its personel preference.

    If they start to dry out too quickly what happens is that a layer of dry outer meat prevents the internals from passing its liquid out. It either starts to get big air pockets or starts to rot.
    Beautiful stuff, thanks mate!

    I'll save the Google-ing of "summer sausage" for my personal laptop!
    dannyb likes this.

  3. #3
    Member
    Join Date
    Jan 2020
    Location
    London
    Posts
    1
    Wow, I've never thought about making my own salami! Thanks for sharing this, hope to try it one day
    Donít Let Yesterday Take Up Too Much Of Today. Ė Will Rogers

 

 

Similar Threads

  1. Aging Salami
    By Ryan_Songhurst in forum Game Cooking and Recipes
    Replies: 17
    Last Post: 27-01-2020, 04:34 PM
  2. Where to get Salami made?
    By Robojaz in forum Hunting
    Replies: 8
    Last Post: 06-02-2019, 10:07 AM
  3. Sausages n salami
    By teFerrarri in forum Game Cooking and Recipes
    Replies: 16
    Last Post: 19-10-2015, 08:49 PM
  4. Salami
    By Dundee in forum Off topic
    Replies: 13
    Last Post: 04-12-2013, 12:48 PM
  5. salami
    By mrs dundee in forum Off topic
    Replies: 25
    Last Post: 17-10-2013, 09:37 PM

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Welcome to NZ Hunting and Shooting Forums! We see you're new here, or arn't logged in. Create an account, and Login for full access including our FREE BUY and SELL section Register NOW!!