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View Full Version : Does anyone here make thier own salami???



TP
11-05-2006, 02:49 PM
I can make sausage just never have made salami. I've been told it has an aging process. Any info on salami making I would love to hear about.
S_h

rlammi
11-06-2006, 08:37 AM
I believe it is dry aged ,but if you find a copy of the Garde Manger from the culinary institute of america they go through all that in there .Good luck Ron

metalmouth
11-06-2006, 11:39 AM
Elk Salami:
1 day 20 min prep
*
4 *lbs elk meat, ground *
1 *lb pork, ground *
2 *cups water *
1 *tablespoon liquid smoke *
1 1/2 *teaspoons garlic salt *
1/2 *teaspoon mustard seeds *
1 *teaspoon onion salt *
6 *tablespoons meat curing salt *
1/4 *teaspoon pepper *


Elk
Combine the ground elk and pork.
Combine the liquid smoke and water and add to the ground meat mixture. Mix well.
In a small bowl combine the rest of the ingredients. Using your hands, add the spice mixture to the meat mixture. Mix well.
Shape the meat into rolls about 2.5 inches in diameter. Wrap each roll in foil (heavy duty foil), closing tightly down the center and on the ends.
Refrigerate for 24 hours.
Using a fork, make holes through the foil 1 inch apart on the bottom of the foil opposite the fold.
Preheat the oven to 325 degrees.
Put a rack in a large shallow pan. Place the foil wrapped logs on the rack.
On the bottom rack of the oven place a pan of hot water to create steam.
Put the pan of meat on the middle shelf at the center of the oven.
Bake for 2 hours.
Remove the foil and put the meat rolls on the rack to drain and cool. The meat will still be fairly pink both on the outside and inside.
When cool, wrap again in foil. Can be kept in the refrigerator for about 10 days or in the freezer for about 1 month.

For dried Salami you will probably need a culture available here:
http://www.butcher-packer.com/pages-document_general_info/category-108/product-662/recipes-genoa-salami-recipe.html