July 5, 2012 at 10:27 pm #256523
We have been making our own salami for years. It is the only way to get a great fermented food without chemical nitrates. Commercial salami in Australia, apart from being made from pork that is grown in fairly horrendous conditions, is heat treated by law, which means that all the good bacteria from the fermentation process are killed.July 6, 2012 at 1:46 am #519370
Hello E :wave: … long time no see!
Nice to see you are still doing the same old stuff.. you really should pop in more often, we miss you .. thanks for the update 🙂July 6, 2012 at 2:09 pm #519371
Super busy these days, not much ALS time to be had, sadly!July 6, 2012 at 3:43 pm #519372
Oh yum!!!!July 6, 2012 at 8:29 pm #519373
Gosh, is it really as simple as that looks ? Don’t know why, but I always thought it would be too hard to make your own, and also didn’t realise it was just ‘meat’. (I love salami but never really wanted to know what it was made from :laugh: ) Might have to do some more reading on this for next year. Thanks for sharing.July 6, 2012 at 9:50 pm #519374
My mouth was watering looking at your salami. I was looking at your links Baringapark and see you sell pork at markets. I would expect your salami would be for your own use or can you sell it without it being heat treated?
Reminds me of the raw milk argument.July 6, 2012 at 10:01 pm #519375
yeah, we don’t sell the salami for the above reasonsJuly 8, 2012 at 8:52 pm #519376
I use siteka meats in Bell Park / Geelong for my continental meats. Old world recipes but modern refrigeration (forced requirment) but after buying I just hang them up on hooks from the ceiling and they dry and store all winter long. And the taste of concentrated flavours with no nasty chemicals, yum!
I’ve just finished they fencing and have my money down on a nice Saddleback piglet with another to join her a few months after so I’ll have my own pork supply for doing all my own next time once the piggies have dug up and fertilized and prepared my new large veggie garden out the front.
Already found my butcher supplies wholesaler so can get the casings and machinery I’d I really get into it and have a hundred year old Husqvarna hand mincer all done up with sharpened and honed blade to get started.
Just need to find time to read up on the fermentation requirements but as I brew beer, wine and mead I don’t think there will be much of an issue there.
Will bookmark your blog. My favourite additions are of course peppercorns and hot paprika 🙂
PeterJuly 8, 2012 at 9:00 pm #519377
I have been very interested in salami making for a few years have done heaps of research.
Everything I have come across talks about the temperature,humidity and acidity control in order to avoid botulism.
It has no smell no taste but can kill you.
My parents made a salami over 30 years ago at home and hung it up under the eaves to dry no one died but no one remembers the recipe.
It was in Melbourne they had made it many times in Europe but climates are different in Europe Melbourne and Qld.
So I would be scared to attempt anything without first adapting a wine fridge or a an old fridge to maintain the correct temperature and humidity.July 9, 2012 at 3:05 pm #519378
Try googling Europe salami it might give you the recipe you are looking for.
River Cottage has some good recipes on you could try he uses old style pork.July 10, 2012 at 6:44 pm #519379
Fear of Botulism is my biggest hurdle not so much the recipe.
I have the fridges just need to wire up the thermostats and get a humidifier,I have the stuffer and mincer and access to good pork.
Its on the to do list
unfortunately its got a few things in front of it at the moment.
Kebabs and chevapchichi are still ok until Im ready.
…might see if I can stomach preparing my own skins at the next slaughter.
I have vivid memories of my parent preparing the intestine in the sink at home
and start with a fresh banger.July 10, 2012 at 10:22 pm #519380
do you have a good chevap recipe to share Snags??July 10, 2012 at 10:32 pm #519381
250g Lamb mince
500g Chuck steak
4 Garlic cloves crushed
5g Baking Soda
10g Cracked black pepper
1.5g Hot Paprika
1 Beaten egg white
Grind meats through a fine plate, mix very well and overnight in the fridge. I was too lazy to set up my 7kg capacity stuffer for such a small quantity, so I used a disposable plastic piping bag to extrude the mix. If a stuffer is used it would be a small tube for these.
The meat extruded using a piping bag
I got this from another forum and it is excellent cooked on charcoal,I would serve it with chopped raw white onions and fresh Vienna Bread.July 12, 2012 at 11:59 pm #519382
Figure if you dont ask you dont find out.
Can you tell what does the baking soda do to the mix.July 13, 2012 at 1:02 pm #519383
According to the experts ,the soda is said to help give a crispy outer.
When you add it it seems to glue the meat together as a sausage not just a meat ball.
Try a bit without and see (leave a pinch out of the mix before you add it)
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