food for thought

by michelle

salami class

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salami-classIt’s winter here and time to make salami. We hadn’t ventured into this before so we decided to take a class run by Costante Imports. The salami was made from coarsely ground pork shoulder with a fat content of 30%. For each kilo (2.2 lbs) of meat we added 30g (1.05 oz) of non-iodised salt, 3g (.1oz) of ground pepper and 30ml (1 fl oz) of red wine. This is the basic recipe to which we added various spices of our choice including red pepper sauce, garlic, chilli flakes, chilli powder, fennel seeds and pepper. It’s very important to knead all these ingredients into the meat until it becomes quite sticky as this binds the meat and prevents Botulism during the curing process. The skins we used are made from collagen and were filled very tightly and pricked with small holes to allow any air to escape, as air pockets could allow bacteria to grow. This is what our salami looked like when we made it…

fresh-salami

 

 

 

….and after 2 weeks.

fennel-salamichilli-salami

 

 

 

Finding the right place to hang salami is all important. For the first 24 hours it needs a slight draught and then there should be good circulation but the air should be still. The temperature needs to be 18ºC (64ºF) or less and the humidity 70%. After a week or less mould begins to grow on the salami and if it’s white this should be encouraged as it is good bacteria. Any other colour mould should be wiped off with wine or vinegar. The salami is cured and ready to eat when it’s lost 30% of it’s original weight. After only 3 weeks our salami was ready to eat and probably the best I’ve ever eaten! We’re making more……..

 

The Costante family made fresh sausages and served them at the end of the class with bread and wine.

fresh-sausages sausges-cooking cooked-sausages

* Please be aware that there are some dangers in curing your own meat. I have only relayed the basics of what I’ve learned and recommend that if you intend to make salami you should research the subject thoroughly.

 

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Written by michelle picker

June 30, 2015 at 5:46 am

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