Homemade Sausage Making

Hi.

Need to make room in the freezer for my next load of Pork, and I have a green Ham I want to use. I have plenty of back fat, some belly, and 3 or 4 Kg of fat & sinew free beef.

I am looking for a different Salami to be recommended using the Ham, bearing in mind the optional additions I have on hand ( as well as the starter cultures etc in the freezer)

I have already batches of Sopressata, finocchiano, Hungarian Salami ( Salami Wegieskie), and several types of Polish Cold-smoked, (bydsoska /Polska kielbasa wedzona / Kielbasa Lososiowa so want something a bit different.

I have a culatello already, so want to go with a Salami . dried or semi-dried Sausage.

Daytime temps are reaching mid 30's C, but I can cold smoke at night if required.

Suggestions and recommendations most welcome!

( I have the Marianski books - recipes are not the problem.)

Thanks in advance

Tony

Great ingredients for Genoa! Great for sandwiches/etc in some 75-90mm casings.

http://www.wedlinydomowe.pl/en/viewtopic.php?t=7387

Thanks Bob.

Tony, for something different but very tasty in a sandwich or on cold cut party plate try a salami cotto. I make a smoked version, and the recipe is is in the link below. The last one I made was with turkey, but the original recipe utilizes pork only.
http://wedlinydomowe.pl/en/viewtopic.ph ... ight=cotto

A couple more recipes are in this thread:
http://wedlinydomowe.pl/en/viewtopic.ph ... ight=cotto

There is an interesting Italian style recipe in Elias Cairo's Olympia Provisions
book. The salami is not smoked but cooked in the oven. I hope to make it soon and will follow the recipe, but intend to poach it instead.

My brother makes them using a steamer oven.
I have a Gagganau Steamer Oven. I should try them.