Hi all. I am going to make Salami on Wednesday for the first time. Looking forward to the end result. Will place some photos as I go along,
What wood disquettes to you recommend for smoking the salami.
I use hickory when i make summer sausage or salami
x2
Thanks for the feedback.
Photo of my first salami. Tied the ends off with electrical cable ties. Going into the smoker tomorrow for the second and final smoke, then the long wait of 5 days before tasting.
(http://i.imgur.com/9ZgQLLE.jpg)(http://i.imgur.com/JmQtacD.jpg)
(http://i.imgur.com/g7C6rfE.jpg)
Man, those look fantastic!
Be sure to give us a pic when you slice into one of those. :)
Here is my first Salami I have made. Came out real well for the first try. Very tasty.
(http://i.imgur.com/AUjcS1r.jpg)
Looks great.
Looks really good.
That is a must try for me.
Wow! that looks fantastic
What was the recipe you used...looks awesome
Quote from: hotspur76 on July 14, 2017, 12:52:20 PM
What was the recipe you used...looks awesome
I will translate the recipe into English next sometime and past it here.
Quote from: pwven on July 15, 2017, 01:17:56 AM
I will translate the recipe into English next sometime and past it here.
Google Translate (https://translate.google.com/)
(https://storage04.dropshots.com/photos6000/photos/1397800/20111231/x_210056.jpg)
(https://storage04.dropshots.com/photos6000/photos/1397800/20111231/x_210417.jpg)
Some salami I did awhile back it didn't last one day. I need to make more.
Here is the Salami recipe that I use and promised.
Salami
16 Pounds beef meat (You can also mix beef and pork to get 16 Pounds)
7 Pounds fat ( beef brisket or sheep fat )
6 Tablespoons Table salt
3 Tablespoons Red cure ( Prague powder )
1 Tablespoon brown sugar
2 Tablespoons course ground black pepper
1 Tablespoon fine garlic
1 Tablespoon Paprika
1 Tablespoon Cayenne pepper
1 Teaspoon Saltpetre (Potassium Nitrate)
1 Teaspoon Aniseed
½ cup dry red wine
Grind the meat through a 6mm sieve and VRIES it. Freeze the fat without grinding it.
When the meat is frozen, you saw it in small squares 1 inch X 1 inch about, and do the same with the fat that is frozen.
Now mince the fat and the meat together with a coarse sieve 12-13mm to tear the meat.
Now put in all the ingredients above and mix it well.
Take Salami casings, or "visnat" casings, +- 2 inches in diameter and leave it in cold water for 5 minutes before filling them.
Now mince it all together using a small 4.5mm sieve, and stuff it in "VISNAT" or salami casings about 2 inch caliber.
THE SECRET IS .... WORK WITH FROZEN MEAT !!! Otherwise the meat do not always bind properly, and remember it is not cooked.
Now you put it in a big plastic bag and leave in a cooler overnight.
Hang it up in the morning until the evening to properly dry.
Now you hang them in a smoker and smoke for 8 to 10 hours. (cold smoking and hold the temp below 80F)
The next day hang the salami in the cooler again, and do a second cold smoke that evening same as first time.
After that hang the salami in a cool place or cooler for 6 days, and now you can taste.
When the salami is to your taste, enjoy it. You can now vacuum and freeze them to use whenever you what.