28
Nov
08

November Salami Harvest

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I harvested these local pig salami from the upstairs meat room.  They went in the drying room un-fermented, straight after being stuffed.  There are three different kinds here, all of them are as simple of a recipe as we could some up with.  They all include the same amount of salt, cracked black, and dextrose.  They are then split into a plain one with nothing else added,  a red wine salami, and a fennel salami.  Being as simple as they are the flavor of them is unbelievable!  The real flavor of the Tamworth pigs that we used really comes through, definitely a professional quality product.

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4 Responses to “November Salami Harvest”


  1. 1 bestbyfarr
    November 29, 2008 at 1:16 am

    Great Blog, Did you spray the salali’s with Bactoferm?

    Check out my blog http://bestbyfarr.wordpress.com/

    Ryan

  2. November 29, 2008 at 4:17 am

    Damn, those are beautiful salami! How’d you get that flor to be so perfectly even and white? Did you inoculate the drying room?

  3. November 29, 2008 at 5:31 am

    This is the deal folks, Those salami went into the our drying room (a closed off section our meat walk-in, 40 degrees and about eighty percent humidity) straight from being stuffed. The area was sprayed but it was months before! We ferment almost all of our salami in the proof box for at least two days before putting them in the room, they all have a good mold on them but not as good as these do! There is a catch though my friends!, These salami have been in the room longer than any other(at least 3 months, we normally pull them at about 2), are hard as rock, taste unbelievable, but are still soft on the inside!! Whattts up wit DAT?! If you got ideas or answers I’d love to here them!!!

  4. April 6, 2011 at 7:20 am

    My favorite salami is Hungarian winter salami salami. I also have stuffed at home, here is the recipe: .


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