Salami Time
Salami Time
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.
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
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.
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.
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
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
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Oneills ol' buddy, thank you, thank you, thank you for including the cure! 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 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!
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
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
http://www.chr-hansen.com/contact/world ... frica.html
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!
Ursula
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!
Ursula
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
I am too sending off an email re mould 600.
Have you had any response yet ?
Cheers
Steve
Misty Springs Free Range Pigs
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
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
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
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