Salami Recipe

Watching this one 

@Sea2Ski may be able to help you here. 

blasting said:

This is a future journey of mine as well, and I'll be watching this thread.

Someone here posted a fridge modification for humidity / temp.  If someone has a link to that, this would probably be a good place to re-post.  

@Sea2ski has done this successfully. Not sure if he has posted it or pictures. I have always found Mark to be very helpful with sharing his knowledge and successes.

Kent8621 said:

The Cen-Tex Smoker said:

Highly recommend doing a lot of reading before you embark on a fermented sausage journey like salami. Salami is one of the things that can make you very sick or worse if you don’t follow all the steps meticulously. These recipes are from “Home Production of Quality Meats”- Stanley and Adam Marianski. This would be a good place to start to make sure you know what you are in for. 

Good luck and and let us know how it turns out. 

thanks this is going to be a fun process, slow with learning but fun.  the engineer in mes says i can build anything, i have a team of electrical engineers that work for me and i was talking to one about building a controller for a fridge set up.  i am starting but this could be a fun pet project to embark on.  we have been on keto for a bit now and go through alot of salami so that is what sparked this.  i am going to look into that book i really appreciate it.

sounds like you are in a good place to start. If you are an engineer, this book will be a tolerable read for you. it's really interesting but it's basically a text book. You will learn more about food safety and food preservation here than anywhere else I can think of. Plus it's a great way to doze off if you have trouble falling asleep at night . I actually enjoyed it but it was not a page-turner

lkapigian said:

The Cen-Tex Smoker said:

Kent8621 said:

The Cen-Tex Smoker said:

Highly recommend doing a lot of reading before you embark on a fermented sausage journey like salami. Salami is one of the things that can make you very sick or worse if you don’t follow all the steps meticulously. These recipes are from “Home Production of Quality Meats”- Stanley and Adam Marianski. This would be a good place to start to make sure you know what you are in for. 

Good luck and and let us know how it turns out. 

thanks this is going to be a fun process, slow with learning but fun.  the engineer in mes says i can build anything, i have a team of electrical engineers that work for me and i was talking to one about building a controller for a fridge set up.  i am starting but this could be a fun pet project to embark on.  we have been on keto for a bit now and go through alot of salami so that is what sparked this.  i am going to look into that book i really appreciate it.

sounds like you are in a good place to start. If you are an engineer, this book will be a tolerable read for you. it's really interesting but it's basically a text book. You will learn more about food safety and food preservation here than anywhere else I can think of. Plus it's a great way to doze off if you have trouble falling asleep at night . I actually enjoyed it but it was not a page-turner

It's become my favorite the longer I make sausage...i bought it thinking I was getting recipes when it really is a fundamental book,..great reference book and covers a lot of ground

I've some sausage books.  The one by Marianski is the hardest to read and the most lacking for pics, but still the most useful of the bunch.

blasting said:

lkapigian said:

The Cen-Tex Smoker said:

Kent8621 said:

The Cen-Tex Smoker said:

Highly recommend doing a lot of reading before you embark on a fermented sausage journey like salami. Salami is one of the things that can make you very sick or worse if you don’t follow all the steps meticulously. These recipes are from “Home Production of Quality Meats”- Stanley and Adam Marianski. This would be a good place to start to make sure you know what you are in for. 

Good luck and and let us know how it turns out. 

thanks this is going to be a fun process, slow with learning but fun.  the engineer in mes says i can build anything, i have a team of electrical engineers that work for me and i was talking to one about building a controller for a fridge set up.  i am starting but this could be a fun pet project to embark on.  we have been on keto for a bit now and go through alot of salami so that is what sparked this.  i am going to look into that book i really appreciate it.

sounds like you are in a good place to start. If you are an engineer, this book will be a tolerable read for you. it's really interesting but it's basically a text book. You will learn more about food safety and food preservation here than anywhere else I can think of. Plus it's a great way to doze off if you have trouble falling asleep at night . I actually enjoyed it but it was not a page-turner

It's become my favorite the longer I make sausage...i bought it thinking I was getting recipes when it really is a fundamental book,..great reference book and covers a lot of ground

I've some sausage books.  The one by Marianski is the hardest to read and the most lacking for pics, but still the most useful of the bunch.

Ha! I have almost all of those as well. 

What skill set are you starting with? Have you cured whole muscles yet? You might want to start there. Much easier and cheaper with respect to time and effort, and more forgiving with technicalities. With that you can fine tune you curing setup and know what to expect before getting into grinding meat, incubation periods and stuffers etc.... you have to learn about air movement, temperature and humidity levels to prevent case hardening.

Can you explain more about what you have done?

That is so true. The challenge with these dry cured products is that it takes weeks- if not months to sample what you have made. Ground salami will be quicker, that is for sure, but we are still talking days and weeks, not hours.
I do not have a ground salami recipe. Yet.
That is my next adventure. With whole muscle, you do not have to worry about airpockets, fat content (as much), and evenly distributed inoculations. I feel like I have to re-read my books to feel ready to try it. I am thinking of doing smaller, thinner diameter sausages at first to try and get a feel for things (I have made literally thousands of pounds of fresh sausage), but cured, slowly fermented sausage is totally new to me, I think thinner will be easier and quicker.  Once I understand technique better, I will increase diameter, and adjust variables accordingly (mold cultures, cure time, temperature and humidity) I think the right recipe of spices will be the easier part.