Homemade Calabrese Style Salami & Sausages

Discussion in 'Geek Food' started by trop, Jan 5, 2013.

  1. trop

    trop Member

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    Every year in June my family and some mates get together and we make salami. I have been meaning to take pics and post it on here for years, last year I actually remembered to take pics and its only taken me 7 months to post them...

    We start off with a couple of pigs my dad gets from one of his mates, they normally kill and halve them on a thursday, then they hang in the coolroom till friday arvo


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    Friday arvo we cut up all the meat into small strips to fit the mincer.


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    Keeping some good stuff aside for dinner/lunch/other


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    There is no real recipe we follow, its all done to taste. Only rules to follow is salt to 2.75% of the weight of the meat is added.


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    We add black pepper, paprika, chilli and some capsicum paste to the mix


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    Mix everything through by hand and then leave it overnight on the tables to let the juices drain from the meat


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    Saturday morning we put everything through the mincer on coarse chunky setting


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    Cook some of this mix up and taste test, add more of whatever it needs, repeat.


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    Salami meat all minced and ready to fill into skins


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    natural skins filled and being tied, ready to hang


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    Salami's hung and ready to cure for 6-8 weeks


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    No pic's of the finished product on my phone and I'm all out, will grab some at the old mans tomorrow.


    We do a big batch of italian style sausages aswell. We mince this finer than salami but still a lot coarser than mince you'd buy in a shop. We generally do 2-3 different variations - mild, hot and some finely minced ones.


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    Finished snags


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  2. kerr34

    kerr34 Member

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    jealous as!!
     
  3. HumbleBum

    HumbleBum Member

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    Any for sale? :Pirate: :weirdo:
     
  4. sim36

    sim36 Member

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    Awesome! I'll bet those salami are tasty. What about the prosciutto?
     
  5. username_taken

    username_taken Member

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    Do you use any nitrites or add any beneficial bacteria ? or do you just rely on nature to take care of ?
     
  6. Daft_Munt

    Daft_Munt Member

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    No if he not adding nitrites as that would be against Australia stupid food regulations when it comes to salami/sausages.
     
  7. wrek3000

    wrek3000 Member

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    June?...Dude its only Jan...Chrsit has risen!..They look so good.Would love to try the finished prdouct.Well done
     
  8. kieran

    kieran Member

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    People do die... The regs are there for a reason.
    The Garibaldi outbreak in SA comes to mind, where a kid died and a bunch ofbpeople needed organ transplants as a result of eating contaminated salami/mettwurst.
    http://www.abc.net.au/news/2011-11-22/garibaldi-e-coli-contamination-legal-case/3686838

    They look great though.
     
  9. stoopidwog

    stoopidwog Member

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    looks great ... this is sort of thing is pretty common in winter for old italians ... sadly a lot of the techniques/tradition is being lost with the new generation.

    I don't believe we add paprika or capsicum paste ... im pretty sure we just use black pepper, chilli, fennel seeds and salt.

    pancetta and prosciutto are surprisingly easy to make and are probably better tasting to your average salami eater
     
  10. munchkin1

    munchkin1 Member

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    Oh man that looks epic...
     
  11. Daft_Munt

    Daft_Munt Member

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    I know we have had some issues in Australia, but Europe doesn't seem to have as many problems. Strange that smoked fish (eg Salmon) doesn't require any nitrites and they have Listeria problems ever now and then. I just like my aged meat products made in the traditional way.
     
  12. Samson

    Samson Member

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    Great read and pics!

    YUM!

    Nitrites generally inhibit the growth of Clostridium botulinum spores in refrigerated meats. ie. they prevent cases of Botulism. It is generally agreed upon that sodium nitrite is not considered effective for controlling gram-negative enteric pathogens such as Salmonella and Escherichia coli. The main issue with Nitrites is that they can be toxic if used in excess, which is not a problem here if he doesn't use them.
     
  13. username_taken

    username_taken Member

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    Smoked salmon is almost always stored cold and doesn't have the same shelf life as a salami, and as a 'whole' product is unlikely to have bad bacterias etc under the surface. People have been using nitrates in one form or another since the middle ages ( saltpetre ), so I don't think 'the traditional way' is a real argument here.

    Most salami makers that don't use nitrates use a commercially grown bacteria or use other additives (wines, vinegars, buttermilk even) that give similar bad guy fighting traits. A lot of heavy mineral salts have trace amounts of nitrates in them.

    I'm not saying that people *have* to use nitrates, but I do think they're an important part of food safety when it comes to preserved meats, especially ground meat where any bacteria from the surface of the meat has been ground up and mixed all around.
     
  14. Daft_Munt

    Daft_Munt Member

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    Good points. My salmon comment was due the fact I worked in and seen several factories and I will never eat the commercial stuff. I have eaten a fair amount of home made sausages/salami/mettwurst that haven't used nitrites, just pain old rock salt. I love home made ham/prosciutto.
     
  15. eyeLikeCarrots

    eyeLikeCarrots Member

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    Sry for the small de-rail but the pic on the news page looks like the shed of some psycho penis removing murderer.

    Hilarious.

    Apart from that your products look great.
     

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