Salami Time

oneills
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Salami Time

Post by oneills » Wed Jul 02, 2014 05:19

Well Guys it's been a busy week. Killed a couple of 8 month old pigs which turned out fantastic, then spent a day butchering, preparing, curing and mixing up batches of salami to be stuffed following day. Even had enough meat left over for some beautiful roasts and loin chops.

Did approximately 50kg of my standard Calabrese mix one third of which I added extra hot pepper sauce and chilli flakes and about 18kg of Cacciatore mix using the following formulas:

Cacciatore:
Pork 1000gr
Salt 28gr
Cure #2 2.5gr
Dextrose 3gr
Black Pepper 4.5gr
Coriander ground 2gr
Carraway seeds 2gr
Garlic powder 1.5gr
Sweet paprika 4.5gr
Chilli flakes 2gr
T-SPX 0.12gr mixed with 1/4 cup distilled water ( used 8gr in 100ml total)
Red wine 1/8 cup ----mix in last
Ground through 8mm plate and stuffed into 44mm hog casings and made into 8 inch links. I also used some of this mix to make up a couple of 90mm salami and 1 55mm salami with left over meat.

Calabrese:
Pork 1000gr
Salt 28gr
Black pepper 5gr
Sweet paprika 4gr
Chilli flakes 3gr separated about 17 kg and added 500gr hot pepper sauce and chilli
Cure # 2 2.5gr
Sweet pepper sauce 32gr
Hot pepper sauce 16gr
Ground through 13mm (1/2 inch) plate and stuffed into 55mm collagen cases.

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Ended up with 88 salami all up. Also have a side of bacon, an 11.5 kg ham, 2 coppa,1 lomo embuchado, 2 guanciale and some ribs curing in fridge. Time to fire the smoker up next week.
After all these have been cured and smoked I am going to have a break and enjoy them.
Misty Springs Free Range Pigs
ursula
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Post by ursula » Wed Jul 02, 2014 08:16

Steve, you are having way too much fun!
Do you smoke all your salamis, and have you always done so?
How long do you smoke them?
And is this because you don't have access to Bactoferm 600, or is this just the way you like it?
Ursula
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Post by Janlab » Wed Jul 02, 2014 08:43

Wow! How much to buy!!??

Jan L
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Post by crustyo44 » Wed Jul 02, 2014 09:08

Hi Steve,
You have been busy. Just make sure that when you hang the salamis up to dry, you hang them in a secure place to stop mice and bushrats feasting.
To be on the safe side, just throw a few rat blocks around the place, you have a substantial amount of money hanging up there.
A friend of mine in Myrtleford had all the tops eaten out of his salamis last year.
Cheers Mate,
Jan.
oneills
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Post by oneills » Wed Jul 02, 2014 09:26

Hi Ursula.
I dont smoke any of my salami.......not yet anyway. Would love to be able to get hold of bactoferm 600 as well.


Jan.
I have that much rat bait around here, they get a feast before they go to rat heaven. My partner loves the casing applicator you made me buy the way.

Any WD members are welcome to call in any time for a sample
Misty Springs Free Range Pigs
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Post by cogboy » Wed Jul 02, 2014 10:48

Busy indeed ,looks excellent !
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Post by Chuckwagon » Wed Jul 02, 2014 11:44

Oneills ol' buddy, thank you, thank you, thank you for including the cure! :mrgreen: The recipes look terrific and I'm excited for you. Congratulations pal. What a lot of work eh? Where do you get so much energy? Have you got some great help?

If all the folks from "down under" would write to Chr. Hansen, the company just may decide to ship privately to Australia. I gave Ursula the company information this morning and I believe she was going to contact them. How about all you folks in Australia writing an email to the company encouraging them to market their Bactoferm™ products to sausage makers and meat producers in your beautiful country of Australia? Here is their HEADQUARTERS ADDRESS:

Chr. Hansen
Bøge Allé 10-12
DK-2970 Hørsholm
Denmark

Phone: +45 45 74 74 74
Fax: +45 45 74 88 88
dkinfo(at)chr-hansen.com
VAT/CVR: DK12516479

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
oneills
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Post by oneills » Wed Jul 02, 2014 12:14

Yes, it was a hell of a lot of work and i had some great help with a local butcher helping with the cutting up and my partner and son helping with the stuffing. Was relieved when finally done and cant wait to try them. Have a ham and some bacon to smoke in a few days and some coppa to case and place in curing fridge also.
Misty Springs Free Range Pigs
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Bob K
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Post by Bob K » Wed Jul 02, 2014 15:27

Chr Hansen has 2 locations in Au. Those and other worldwide locations can be found here:

http://www.chr-hansen.com/contact/world ... frica.html
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Post by ursula » Thu Jul 03, 2014 01:07

Thank you Bob,
That was quite a surprise. I have just emailed the Bayswater branch, as well as the head office in Denmark to make representation for us. As Chuckwagon suggests, it might be really helpful if everyone in Oz did so too; we might just make it happen! And wouldn't that be a fine thing!
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Post by ursula » Thu Jul 03, 2014 06:17

Steve, How do you keep the blowies off your salamis?
Ursula
oneills
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Post by oneills » Thu Jul 03, 2014 07:16

Hi Ursula. I set off a mortein bomb a week before i start to get rid off any resident pests and discourage new visitors. Normally it is too cold for them this time of year anyway, but keep a look out just in case.
I am too sending off an email re mould 600.
Have you had any response yet ?

Cheers
Steve
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Janlab
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Post by Janlab » Thu Jul 03, 2014 09:51

I have been down this line before, CRH just referred me to the Australian manager, and he just said; " we do not import that..." He is a very friendly man and sent me a lot of literature stuff though.
Maybe if more ask there will be a better response.
JL
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Post by crustyo44 » Thu Jul 03, 2014 23:37

I finished up sending a message to Head Office again. Their excuse was previously: Not enough sales to warrant stocking Bactoferm 600.
This time I pointed out that because they carry NO stock in Australia, the "not enough sales"
spiel carried no weight at all.
I bet that if they had stock available, large producers would use it as well.
Now we wait for an answer.
Jan O
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Post by ursula » Fri Jul 04, 2014 01:55

Hi fellow Australians,
Given what Jan and Jan have reported, if we all make a concerted effort and each one of us bombards Hansen with requests, we just might be able to convince them that there is a viable market. Perhaps those who haven't done so could add to the impetus with their emails?
Little people can move the world.
Ursula
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