On the subject of salami.

[Docb]

Having cracked kimchi, my next target is salami. My plan is to find out if simple start from scratch salami tastes any different to the shop bought stuff, the taste of which I do not find particularly attractive.

Fortunately I have a source of home reared pork which I know has been well looked after, properly slaughtered and expertly butchered. No water added to make it bulkier, no preservatives added to get a better shelf life. The quality of the sausages and chops from said pig I can attest to. I am using a very simple recipe, chopped pork and pork fat, 3% salt, a glass of red wine and garlic and pepper for flavour. No carb to be seen. My plan is to hang them in the kitchen cupboard for 3 days in the hope that will get the fermentation going and then transfer them to the cooler summerhouse in the garden so they dry and mature slowly.

Will I get white mould which indicates all is going well or black mould which indicates that I am making a botulinus toxin? What do i do if i get a grey mould?

Another culinary adventure begins. Anybody already got the tee shirt?

 

[rebrascora]

Following with interest. I suspect the dampness/humidity in the UK at this time of year may mean the summerhouse is not an ideal location but I know absolutely nothing about salami production or the general conditions in your summer house. I am envisioning a sort of up market garden shed whereas it may be so much more than that.

 

[Docb]

Up market garden shed about right!

 

[CliffH]

Having cracked kimchi, my next target is salami. My plan is to find out if simple start from scratch salami tastes any different to the shop bought stuff, the taste of which I do not find particularly attractive.

Fortunately I have a source of home reared pork which I know has been well looked after, properly slaughtered and expertly butchered. No water added to make it bulkier, no preservatives added to get a better shelf life. The quality of the sausages and chops from said pig I can attest to. I am using a very simple recipe, chopped pork and pork fat, 3% salt, a glass of red wine and garlic and pepper for flavour. No carb to be seen. My plan is to hang them in the kitchen cupboard for 3 days in the hope that will get the fermentation going and then transfer them to the cooler summerhouse in the garden so they dry and mature slowly.

Will I get white mould which indicates all is going well or black mould which indicates that I am making a botulinus toxin? What do i do if i get a grey mould?

Another culinary adventure begins. Anybody already got the tee shirt?

I'll listen out for the news report: "Man poisoned by home-made salami".

 

[Docb]

Worked that one out @CliffH ... seems like the done thing is to test everything on mice. If they are OK, then apparently its a sure fire hit that humans will be OK. Now to build a mouse trap.

 

[CliffH]

Worked that one out @CliffH ... seems like the done thing is to test everything on mice. If they are OK, then apparently its a sure fire hit that humans will be OK. Now to build a mouse trap.

So a would-be salami poisoner has to test the salami out on mice first? Sounds like the makings of a new 'Strike' episode.

 

[MikeyBikey]

You may become the Graham Young (St Alban's Poisoner) of salami! I am dubious would work as as our climate's humidity will slow the drying out process resulting in toxic mould rather than white mould. Ask yourself why are there no artisan salami makers in the UK? You probably need to invest in a specialist cabinet with temperature and humidity controls

 

[saffron15]

I don't wish to encourage anyone harming themselves but I live in East Anglia well known for Pork and there are lots of artisan salami producers

Welcome to Suffolk Salami | Award Winning British Charcuterie

Welcome to Suffolk Salami: Award Winning British Charcuterie produced on our family farm.

www.suffolksalami.co.uk

SUNDAY CHARCUTERIE | The Best British Charcuterie | Salami & Cured Meats

Sunday Charcuterie. Award-winning, small-batch, nose-to-tail British charcuterie. Hand-made in Suffolk using mature, free-range, East Anglian pigs. Contact - tara@sundaycharcuterie.co.uk

www.sundaycharcuterie.co.uk

 

[Anna DUK]

I remember a Rick Stein episode from a few years back where he met a couple in Cornwall making salami. Might be worth a watch for tips and guidance @Docb!?

Programmes

Rick meets Springwatch presenter and biologist Gillian Burke, who takes Rick on a walk through a rare habitat called an Atlantic temperate rainforest on the banks of the Helford River.

www.bbc.co.uk

 

[silentsquirrel]

I remember a Rick Stein episode from a few years back where he met a couple in Cornwall making salami. Might be worth a watch for tips and guidance @Docb!?

Programmes

Rick meets Springwatch presenter and biologist Gillian Burke, who takes Rick on a walk through a rare habitat called an Atlantic temperate rainforest on the banks of the Helford River.

www.bbc.co.uk

I remember that programme as well!

 

[CliffH]

You may become the Graham Young (St Alban's Poisoner) of salami! I am dubious would work as as our climate's humidity will slow the drying out process resulting in toxic mould rather than white mould. Ask yourself why are there no artisan salami makers in the UK? You probably need to invest in a specialist cabinet with temperature and humidity controls

How about becoming a non-artisan salami maker instead?

 

[everydayupsanddowns]

Does it need to be dry and cool for the drying? Would an airing cupboard or even poorly insulated loft work?

I have every faith you’ll succeed in time. I wonder how many attempts it’ll take?!

 

[CliffH]

Does it need to be dry and cool for the drying? Would an airing cupboard or even poorly insulated loft work?

I have every faith you’ll succeed in time. I wonder how many attempts it’ll take?!

If you dry it in a "poorly insulated loft", would it matter if a few insulation fibres found their way into the salami?

 

[silver minion]

I don't wish to encourage anyone harming themselves but I live in East Anglia well known for Pork and there are lots of artisan salami producers

Welcome to Suffolk Salami | Award Winning British Charcuterie

Welcome to Suffolk Salami: Award Winning British Charcuterie produced on our family farm.

www.suffolksalami.co.uk

SUNDAY CHARCUTERIE | The Best British Charcuterie | Salami & Cured Meats

Sunday Charcuterie. Award-winning, small-batch, nose-to-tail British charcuterie. Hand-made in Suffolk using mature, free-range, East Anglian pigs. Contact - tara@sundaycharcuterie.co.uk

www.sundaycharcuterie.co.uk

There used to be a very good charcuterie stall in Bury St Edmunds market leading up to Christmas. I am looking forward to seeing photos of the salami @Docb

 

[everydayupsanddowns]

If you dry it in a "poorly insulated loft", would it matter if a few insulation fibres found their way into the salami?

Added texture?

Yes probably not my best idea!

 

[Robin]

There was a guy in our village who used to make it in the cellar underneath the office building he owned. I have eaten it and survived (and very nice it was too) though I haven’t heard of him for a while….

 

[CliffH]

Added texture?

Yes probably not my best idea!

It reminds me of 'The Jungle' by Upton Sinclair: "There were things that went into the sausage in comparison with which a poisoned rat was a tidbit".

 

[Mark72]

There used to be a very good charcuterie stall in Bury St Edmunds market leading up to Christmas. I am looking forward to seeing photos of the salami @Docb

We used to go there with the father-in-law and his wife at this time of year and pick up some on the walk back to the car from the panto.

 

[Mark72]

Waiting with interest though to see how this turns out. This sort of thing would be my favourite ex-snack but I've cut back big time. Bresaola seems to be the best option from the supermarkets other than salt content but the texture can be variable (sometimes suitable for resoling shoes).

 

[Docb]

Thank you everybody, for the support, the cautionary wise council and especially the humour.

As far as i can see from looking at numerous recipes with different methods the underlying principle is to salt the meat and sometimes add wine with the objective of killing off any bacteria that promote rotting and nasty toxins whilst promoting the growth of those bacteria which dehydrate the meat and break it down. In principle the processes start by keeping the sausage at warm room temperature for a few days to kick things off and then keeping it for a while in a cooler ventilated space to allow all the chemistry and physics to happen. As with nearly all chemistry, the cooler it is the longer it takes.

I'm expecting about three months in my shed, which is insulated so it will not freeze and is dry. What I have found out is that if all goes well, then the salami should loose weight over time and be ready when it has dropped to 70% of its start weight. Well you all know how I like numbers......