Friday, 6 July 2012

Red wine and fennel salami

I finally got round to having a crack at salami this weekend. I went for the classic red wine and fennel. It was a good opportunity to test out my new meat grinder, no more hand cranking like an idiot! I say idiot because whilst making my last batch of sausage I didn't trim the meat properly; I ended up feeding quite a bit of sinewy meat in, which promptly gummed everything up, doh! The new one chews through pretty much anything in short order.

Here are the finished beauties. The coarse grinder did a good job. I also made sure to mix everything well until the protein started to coat the bowl as I was stirring; hopefully it'll bind well in the casing. I would have taken more photos but I was up to my elbow in sausage...


I spent a couple of days last week cobbling together a container to ferment the little beauties in. Basically a cheap plastic bin from Tesco with a bulb in the bottom to provide some heat. The sides were lined with bubble wrap and tin foil for insulation. It all worked pretty well until I made the sausage. You see, for some reason it didn't click in my brain that the salamis would be curved; I'd reckoned on space for 5-6 perfectly vertically hanging salamis. Or, as it turns out, 2 curved salamis. Oh well - in the end I stuffed all four of them in (even though they were touching, which everything says not to do). Just over 24 hours later and the white salami mould is beginning to grow. The mould is a strain of Penicillium candidum used to make brie, you can buy it online from Ascott. I've got 'good' mould growing in my curing chamber, but I wanted to try out a commercial strain to see how it works. As we can't buy Bactoferm 600 in the UK (someone tell me if I'm wrong), I went with the P. candidum.

Ok, they don't look appetising now, but in a few weeks...
I added SPT-X starter culture to the salami mix for the fermentation. You can see in the first picture some mix wrapped in clingfilm. After 48 hours fermenting I'm going to check the pH with some test strips I also bought on the intertubes. I'm optimistic things are moving in the right direction as they are already starting to smell like salami, rather than rotting meat.

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