As we work our way out of COVID lock down (yay!), you may be getting hungry for a new project to keep warm on the weekends.
So how about salami making?
This mouth watering delicacy is a staple in many households around the world, providing nutritional goodness and food security for thousands of years. It’s also a great excuse to spend the day enjoying some time with your friends and family.
So this week, let’s look at salami making and how you can add spice to life with this delicious chunk of cured meat. It’s easier than you might think…
The Art of Salami Making
Salami, salami, salami. Every salami-making culture makes a similar version of this culinary staple – whether you look to Spain or France or Italy or Hungary or Germany — although these last two tend to smoke their salami as well. It’s an art that has stood the test of time.
While it’s a skill that can be learned yourself, if you’ve never done it before then to become comfortable with basic sausage-making before you take the step of curing them will put you in good stead (we offer a sausage making workshop just for that!). You also need some special equipment.
In summary: Don’t skimp on salami making. It’s just not worth it.
Get what you need to make it easy.
First, let’s talk kit. Here’s what you’re going to need:
- Every salami maker needs a good grinder.
- You’ll need a sausage stuffer too.
- Then, to hand-cut the meat and fat requires a sharp knife and a good serve of patience.
- To hang your sausages for the few days it takes to ferment them, you’ll need “S” hooks to hang the links.
- Depending on the conditions, you may also need a humidifier both for the fermentation process and while your links are drying.
- Finally, you must have a suitable area to act as a curing chamber. There’s a few DIY ideas out there that are simple enough.
Just getting started? We have some great sausage making starter kits that have all the basics to get started
Get to know the process.
The salami-making process is this: You make sausage, adding sodium nitrate and a starter culture, then ferment the sausages at room temperature to let the good bacteria in the starter beat back any bad bugs within the meat.
Then, hang the links to dry out slowly in a suitable curing chamber, to let the sausages dry slowly, little by little to prevent “case hardening,” (where the outside of the salami dries too fast and prevents the interior from drying properly) and because it will taste better 🙂
Spice Up Your Salami
This year we have collaborated with one of our suppliers to release a retail range of salami spice blends which have so far proved a hit. They take the guess work out of the a salami recipe – all you need to do is mix the flavouring through 5kg of minced meat! Oh, and detailed instructions are provided in the packs.
We also have a comprehensive range of salami making products Including machinery and consumables.
Essentially we have everything you need but the meat.
If you’re a slightly more experienced salami maker who’s taking on the preparation of meat for your salami making (or if you’d like to learn you should check out this workshop we offer), consider spicing up your menu by using some of the meat to create other, complimentary cured meat products such as kabana, bacon etc.
It’s a great way to use up the whole animal and flex your culinary skills in these complimentary preparation techniques.
Remember, Whatever Supplies You Need, You Can Get It Delivered!
Everything in our store can be either click-and-collected from our shop on Vincent Road, or delivered to your door for a very reasonable rate.
Locals who rack-up an order over $25 qualify for $5-$10 flat rate postage, or FREE next day delivery over $100*
Our local crew is:
– Albury – $5
– Alexandra – $10
– Beechworth $5
– Benalla – $10
– Bonnie Doon – $10
– Bright – $5
– Bundalong – $10
– Cheshunt – $5
– Corowa – $5
– Harrietville – $5
– Edi Upper – $5
– Euroa – $10
– Glenrowan – $10
– Greta – $10
– Greta South – $10
– Jamieson – $10
– King Valley $5
– Mansfield – $5
– Merrijig – $10
– Milawa – $5
– Mohyu – $10
– Mooroopna – $10
– Mt Buller – $10
– Mulwala – $10
– Myrtleford – $5
– Oxley – $5
– Peechelba – $5
– Rosewhite – $5
– Rutherglen – $5
– Shepparton – $10
– Tolmie – $10
– Wangaratta – $5
– Whitfield – $5
– Whorouly -$10
– Winton – $10
– Wodonga – – $5
– Yarrawonga – $10
– Yea – $10
That’s all, folks!
As the COVID-19 isolating measures are slowly eased, we wish all of you warm tidings and extend a big thanks for supporting our family-owned business. We’ve been humbled at the ‘buy-local’ attitude that has become even stronger during this time, and promise to do your loyalty justice with exceptional service and quality products for your home.
Enjoy the freedom!
The My Slice of Life crew.