Salami

[Lancs Lad]

Anyone tried making it...

my current efforts...

 

[Pedro]

Well that looks pretty darned tasty. Good effort.

 

[potshotpat]

Hi lancs lad. Put a Wigan pie crust on that and I'll come and collect from Chorley.

 

[SussexSteve]

Some good videos on you tube

 

[Lancs Lad]

Hi lancs lad. Put a Wigan pie crust on that and I'll come and collect from Chorley.

Recon it would be beltin in a potatoe pie....got a lad comin from platt waz next week to pick one up .

 

[South West Stalkers]

Is it hot smoked?

 

[Kentish]

Never tried anything like this, they look great

 

[YoungGun]

Is it hot smoked?

Not nocking the result as looks very tasty, but does look more hot smoked than cured.

I dabble when time allows.

 

[griff]

The secret with Salami is that you need to pack them as tight as can be,any air pockets and they will turn rancid.If you are hot smoking then this is not an issue..

 

[South West Stalkers]

The beauty of salami making is, there is many ways to do it, and even when it's done on the same way, using the same method, same recipe by different people, the end result will be different. Simply because of the different environment it is cured and dried in.

Very nice looking salami that's for sure

 

[Lancs Lad]

Not nocking the result as looks very tasty, but does look more hot smoked than cured.

I dabble when time allows.

Cold smoked bud.. i built my own smoker in the garden..

 

[Lancs Lad]

Is it hot smoked?

Cold....for about 8 hours

 

[Hunter300]

Cold....for about 8 hours

Pictures of the smoker please if you don’t mind.
I am interested in building one myself

 

[Mike L]

Cold....for about 8 hours

A recipe/process would be good

 

[Lancs Lad]

Pictures of the smoker please if you don’t mind.
I am interested in building one myself

Built mine out of timber ..... to be honest, you can buy ready made ones for less.....but ill grab some shots when home

 

[243varmint]

I've done my first batch just recently...
Got a kit from Weschenfelder just to try. Used belly pork as well as venison.
I recon they were about 750grams when I started. Left too long to cure. I was after a slightly softer texture but for a first attempt they are quite good. Milano style was after but left them too long.