njc110381 Posted June 29, 2011 Report Share Posted June 29, 2011 Hey guys. I've been thinking today that I'd really like to have a go at making some salami. Not fussed what sort and I've looked it up on the 'net, but I'm still unsure of the technique. A lot of the recipes seem to suggest that you just salt the meat, mix with fat and spices and then hang it up to dry? And that white mould is ok? All sounds a bit scary to me and I don't want to poison myself so thought I'd ask here before giving it a go! Can anyone offer advice for a complete novice? I'd really appreciate any info you may have. Quote Link to comment Share on other sites More sharing options...
henry d Posted June 29, 2011 Report Share Posted June 29, 2011 sausagemaking.org HERE Have a lot of good stuff Quote Link to comment Share on other sites More sharing options...
njc110381 Posted June 29, 2011 Author Report Share Posted June 29, 2011 Cheers H. I am in fact looking at that site right now after following a link from an old post of yours It's a great site. May have to join I recon. Quote Link to comment Share on other sites More sharing options...
semiautolee Posted June 29, 2011 Report Share Posted June 29, 2011 great minds njc.....i also love all my salami's pepperoni's garlic sausage etc etc and iv been wanting to try this myself Quote Link to comment Share on other sites More sharing options...
berties Posted June 29, 2011 Report Share Posted June 29, 2011 Have made bresaola with beef had good results and did the same method with duck and venison with a good degree of success ,you make boil a brined red wine and root veg curing liquor cool and soak the meat in it then air dry in muslin,trim and slice, I am doing a dry cured duck at present,with coriander seed sugar,chilli and maldon sea salt,but if I press it I don't need to air dry it Quote Link to comment Share on other sites More sharing options...
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