salami virgin

[welsh wizard]

I have now been making sausages for some time and would really like to make some salami. Can anyone give me some advice on starting up, for example, do you need a controlled temprature enviroment? Is it better to make them in the winter rather than the summer? do they smell whilst maturing? etc.

I would really like a simple, first timer recipe (if that is possible)

Thanks WW

[Platypus]

First, temperature control is not essential if you make them in the winter, but variations in the temperature will affect the curing time. Humidity is important because if the atmosphere is too dry the salami will form a hard skin and wont dry properly.

A quick quide to prefered temperature & humidity:
1) For 12 hours after stuffing the salami should be "reddened" at 25C 80%RH this is done to allow the LS25 culture to ferment.
2) For the curing phase, the temperature is lowered to 12C with the humidity maintained at 80%RH. The time for curing will vary with temperature, humidity, skin size as well as how firm you like your salami, but an average is 4 to 6 weeks for hog casings to achieve a 30% weight loss, which is about right for most salamis.
3) I normally then rub the salamis with a little oil and put them in the fridge wrapped in greasproof to prevent more drying.

There are loads of recipes on Len Poli's site

[Oddley]

I am not an expert in making salami, but the normal maturing environment is 55-60oF with a humidity of about 70%.

It might be an idea to follow a recipe the first time such as:

http://home.pacbell.net/lpoli/index_fil ... Milano.pdf

If you would like to know more perhaps the link below might help.

http://www.inspection.gc.ca/english/fss ... umie.shtml

[jpj]

and here
http://forum.sausagemaking.org/viewtopi ... +beginners
is a couple of simple recipes (only the cure and starter culture might not be on your shelves) with pictures
or you could get an all in one from the shop:
http://www.sausagemaking.org/acatalog/C ... _meat.html
the more controlled the temperature environment the better, esp if you want to make all year round, see this ongoing thread:
http://forum.sausagemaking.org/viewtopic.php?t=900

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[welsh wizard]

Thank you for all your help - I think I will wait until the wether gets a little colder.

Thank you also for all the recommended sites.

Do they whif when curing?

[Oddley]

Yes for a couple of days, you have the wonderful smell of salami. After that, they start to dry and smell less.