Does any one have a basic Salami/sausison sec recipe
Posted: Sat Feb 06, 2021 09:02
Hi All.
I wondered if anyone had a basic salami/sausicon recipe, sort of tried and tested. The first salami I made was Rhulman’s sausison sec last year, turned out great. I haven’t been able to recreate that first success. I wondered whether it was just luck, so started experimenting with that recipe. His recipe didn’t have a starter culture so I added that using TPSX and swapped the sugar content for dextrose, I was aiming to get a bit more consistency. It still has not been a success, so I’m reaching out for a little help from you veterans as I’m at a loss. The salami has turned out too tangy, too sweet, too soft or completely flavourless.
My aim was to have a basic recipe I could add to containing just pork/salt/garlic/black pepper as the basic flavours in hog skins my family and I could take on picnics in summer but I seem to be stumbling at the first hurdle.
Many thanks for your time
A very frustrated Lee
I wondered if anyone had a basic salami/sausicon recipe, sort of tried and tested. The first salami I made was Rhulman’s sausison sec last year, turned out great. I haven’t been able to recreate that first success. I wondered whether it was just luck, so started experimenting with that recipe. His recipe didn’t have a starter culture so I added that using TPSX and swapped the sugar content for dextrose, I was aiming to get a bit more consistency. It still has not been a success, so I’m reaching out for a little help from you veterans as I’m at a loss. The salami has turned out too tangy, too sweet, too soft or completely flavourless.
My aim was to have a basic recipe I could add to containing just pork/salt/garlic/black pepper as the basic flavours in hog skins my family and I could take on picnics in summer but I seem to be stumbling at the first hurdle.
Many thanks for your time
A very frustrated Lee