How To Make Homemade Salami

How To Make Homemade Salami – Chronicle of our salami production. It is interesting for 2 reasons. First of all, I am motivated by details because I have found that they often satisfy the finished product,

Second, that meat is RAW when you make salami and it “cures” over time. Thinking about botulism is a motivation for me to create good products!

How To Make Homemade Salami

Similar to making fresh sausages. The main difference is that you freeze fresh sausages and let the air-cured sausages hang in a cool, damp place for a long time. Another difference is the substitution or removal of certain ingredients. An example of this is the removal of liquid and the addition of “cured salt” in cured sausages, but I will go into more detail than this page presents. If you need a refresher or have never made fresh Italian sausage before, click here

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Before I go any further, I think it’s important to talk a bit about the science behind this meat curing process. I like to think of it as a battle between good and bad bacteria, we all know raw meat shouldn’t be kept at room temperature for long. This is because harmful bacteria start to grow at room temperature and will spoil raw meat. Therefore, we leave the meat raw. Refrigeration does not stop the growth of these bacteria, but it does slow it down. For this reason, we cannot leave raw meat in the refrigerator for a long time because it will spoil. Second, we often cook our meat to an internal temperature that destroys these harmful bacteria.

So how can air-dried sausages, which have not been cooked or left in the fridge, not lose the fight against harmful bacteria? You will think that the measure is recommended for these bad bacteria, especially when you think that we put this raw meat in the intestines and leave it hanging for weeks in a cool and humid place. You would think that this meat would cause these bad bacteria (which seem to have everything going for it) and spoil the meat. There is clearly something else at play that tips the scales in favor of this malignant disease.

Our first line of defense in this battle is to use salt with a small amount (1%) of sodium nitrite. It comes in a pre-mixed package and is recommended at 2% compared to meat weight. I use READYCURE which can be purchased at your grocery store. The use of nitrites is debatable, especially when considering that large amounts have been linked to cancer. That being said, there are plenty of nitrates found in lettuce, spinach, celery, and radishes. In addition, sausages that are classified as “nitrate-free” use vegetable juices or juices, or other vegetable powders and concentrates, which change their nitrate to nitrate when the natural product is susceptible to some types of bacteria in the meat. So…why not skip the nitrite and use salt instead? The bottom line is that nitrite prevents spoilage and stops the growth of bacteria that cause botulism.

The use of salt is the second ingredient in salami’s first line of safety protection. Salt has long been used as a preservative in meat, fish, and vegetables. You will notice that more salt is used in our salami recipe than in our fresh sausage recipe. Here we use 7 Tablespoons for every 10 pounds of meat. In our new sausage recipe, we only use half this amount. This is because salt is not only used for flavor, but also as a preservative. As the salami continues to dry, the concentration/weight of salt increases because the salt does not evaporate. This creates an inhospitable environment for harmful bacteria like Salmonella to grow.

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Our second line of defense in producing good “cured” meat is moisture. At first glance, you may think that the humidity needs to be low to remove moisture from the salami. We know that bacteria need more moisture. Therefore, if we remove it quickly, more than bacteria cannot grow. This theory works for processes like jerky where the meat is dehydrated, but it does NOT work for making salami. This is because meat salami is in the casing and is much thicker than a piece of jerky. That is to say, if we hang our fresh sausage in a place without humidity, we will dry the casing and the immediate area of ​​the casing. By drying out this area, the surface of the salami will not be able to remove moisture from this meat and it will remain in an environment that promotes the growth of harmful bacteria. Therefore, high humidity will allow the

I measure temperature and humidity with a weather station I bought from Lee Valley Tools.http://www.leevalley.com/en/garden/page.aspx?cat=2, 42191&p=70127 Same thing. which I use for the chicken coop, but has a separate sensor in my canteen. By using this product, I am able to get accurate readings for both temperature and humidity. I think it’s a must if you want to make sure you’re making safe and long-lasting products.

So… with that being said, how do you increase the humidity in your salami canteen when the relative humidity is below the recommended 75% – 80%? A week before Mike and I made our salami, the relative humidity in my canteen was 55%. I increased your week by placing a full bucket of cold water on the canteen floor and hanging a bucket.

Damp cloth from the ceiling to the water line in the bucket. This allows the water to continue dripping onto the damp cloth. Towels were saturated twice a day and changed every few days.

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From the day of production, the relative humidity is 75% in the canteen. Humidity reached 81% in the two days after the salami entered the canteen. 6% increase in humidity

That the moisture in the meat has begun to escape and enter the surrounding air. In a few days, the relative humidity will drop back down to 75%.

Air circulation is also important in the canteen. Too much air will cause the casings to dry out prematurely and prevent moisture from the salami. Too little air can create slime on the surface of the salami in the first few days, which can prevent moisture from getting out of the salami. I got around this problem by placing a small generator on the floor of the canteen and placing it 4 feet away from the salami. The wind from the fan is not strong enough to move the salami, but it slowly passes through each one. I also put a water dish in front of the fan to help maintain good humidity in the canteen.

The cold is also important to make a good salami. It is important to keep the canteen cool so that the outside of the salami does not dry out too soon. This will inhibit the consistency of the finished product. For the purpose of this page, the temperature in my canteen stayed around 7°C for 4 weeks of curing.

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We were also lucky this year to have a cooler March than in previous years. Next year, we will make our salami before winter to take advantage of the warmer days that are characteristic of the end of March.

I weigh 10 pounds. coarsely ground pork shoulder and place in a large bowl. Remember that the pig is very cold. This will help in the filling process. Mike added the spices as I continued.

It is very important to mix all the spices into the pork. This is not just for flavor, but it will ensure that the curing salt is evenly distributed throughout the meat.

When the ingredients are mixed, it’s time to start mixing the casings. Salami is packaged in the same way as fresh sausage except for the following details:

Homemade Salami Recipe

After inserting the casing into the funnel and tying a knot, it is important to prick the end of the casing to ensure no air gets into the casing. We used a fork that is missing 2 holes in the middle and 2 that are screwed on with a knife. This tool will also come in handy when piercing the salami later.

Unlike fresh sausages, we only make 2 links at a time. This is because the salami needs to be hung on a rack while it cures. Because the “hang space” is only 20″, the salami cannot be more than 8″. This will allow it to stretch a bit during the first few days of hanging. In the same way, the salami should be tied with a string that connects

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