Homemade Salami

mosesbotbol · 03-15-2019, 10:03 AM

Made 70 lb. of salami a few weeks ago and has been hanging in my cellar to cure and dry. Made two types; Calabrian Hot Pepper and Fennel. The Fennel are the white moldy ones.

Was a ton of work. Each phase is very careful not to introduce mold or smear the fat. The salami needs to be slightly heated to inculcate the starter culture that is mixed in the pork. The white is mold solution wiped on to the casing and you can see how it spread in the air a little.

stearns · 03-15-2019, 10:16 AM

Very cool

Brlesq · 03-15-2019, 10:18 AM

That is something to see! Sounds delicious, too.

Is there any concern that the mold could spread to the corks in the wine bottles?

mosesbotbol · 03-15-2019, 10:37 AM

Quote:

Originally Posted by Brlesq

That is something to see! Sounds delicious, too.

Is there any concern that the mold could spread to the corks in the wine bottles?

I am not worried at all.

It would only be on the outside of corks and mold in some cases is wanted. Very common to see crazy mold on bottles in Bordeaux & Madeira chateau wine cellars. Humidity is high and I have read mold is a welcome thing to help the wines age even longer. Here is a quick picture I found online.

Here they are just now; a good week so since the previous picture:

CigarNut · 03-15-2019, 10:42 AM

Looks awesome!

markem · 03-15-2019, 11:10 AM

Very nice.

Chainsaw13 · 03-15-2019, 11:11 AM

Mmm... sopresatta. Beautiful work! Is your wine cellar humidified? .Just curious.

I have two legs for proscuitto hanging in my chamber right now. The plan is to go at least two years before slicing into them. I also have some nduja and guanciale in there too. I really need to make something else soon.

mosesbotbol · 03-15-2019, 12:25 PM

Quote:

Originally Posted by Chainsaw13

Mmm... sopresatta. Beautiful work! Is your wine cellar humidified? .Just curious.

I have two legs for proscuitto hanging in my chamber right now. The plan is to go at least two years before slicing into them. I also have some nduja and guanciale in there too. I really need to make something else soon.

I had a humidifier going, but it's holding at 55f and 72%h without it. If the humidity drops down in the 50's, I'll turn it back on.

We are making 4 Culatello's in a few weeks, along with another 70-100 lb of salami in two different flavors than we have already

Porch Dweller · 03-15-2019, 02:09 PM

Looks great!!!

8lug · 03-15-2019, 02:19 PM

Wow, looks great Moses.

Chainsaw13 · 03-15-2019, 04:49 PM

Quote:

Originally Posted by mosesbotbol

I had a humidifier going, but it's holding at 55f and 72%h without it. If the humidity drops down in the 50's, I'll turn it back on.

We are making 4 Culatello's in a few weeks, along with another 70-100 lb of salami in two different flavors than we have already

Culatello is one of my next projects. Reminds me I need to contact my farmer friends about primal cuts. Can’t wait to see what you do next.

AdamJoshua · 03-15-2019, 05:01 PM

Looks amazing that sure is a lot of plume!!!

Can I ask what you do with it, is this just for you to enjoy, is it xmas gifts do you beat people up with it, all of the above?

mosesbotbol · 03-15-2019, 05:21 PM

Quote:

Originally Posted by AdamJoshua

Looks amazing that sure is a lot of plume!!!

Can I ask what you do with it, is this just for you to enjoy, is it xmas gifts do you beat people up with it, all of the above?

I am splitting it all with a friend. He wants to do this commercially. I wouldn't give a whole one as a gift, but I would give sliced portions out. I have a Berkel slicer, so at least I can slice the stuff.

mosesbotbol · 03-15-2019, 05:23 PM

Quote:

Originally Posted by Chainsaw13

Culatello is one of my next projects. Reminds me I need to contact my farmer friends about primal cuts. Can’t wait to see what you do next.

Those are a big dollar projects and we need to finalize where we are getting the legs from. The salami is not as prime pig quality needed like a Culatello.

The Poet · 03-15-2019, 06:42 PM

I tried making my own vienna sausages, but couldn't get them into that freakin' can.

Hope it ages well for you, broh.

big pete · 03-15-2019, 09:20 PM

Cool stuff! Always wanted to make some. Btw, nice cellsr

Chainsaw13 · 03-15-2019, 09:36 PM

Quote:

Originally Posted by mosesbotbol

Those are a big dollar projects and we need to finalize where we are getting the legs from. The salami is not as prime pig quality needed like a Culatello.

True. I have friends that raise American Guinea Hog, plus other heritage mutt breeds. That’s what I’ve been using for myself. They finish on black acorns in the fall. Man can you taste it. The fat is so good. Reminds me I need to check on my lardo that’s been curing for months.

Jealous of the Berkel too.

Chainsaw13 · 03-15-2019, 09:39 PM

Oh, if you’re on FB, check out the Salt Cured Pig group. Lots of good info, from home hobbyists to commercial producers and farmers.

icehog3 · 03-16-2019, 01:08 AM

Hmmmm. looks like a great appetizer for a herf in the Boston burbs, Moses.

mosesbotbol · 03-18-2019, 07:02 AM

Quote:

Originally Posted by icehog3

Hmmmm. looks like a great appetizer for a herf in the Boston burbs, Moses.

Whenever you are in town, we can have a herf at my place!

03-15-2019, 10:03 AM	#1
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Homemade Salami Made 70 lb. of salami a few weeks ago and has been hanging in my cellar to cure and dry. Made two types; Calabrian Hot Pepper and Fennel. The Fennel are the white moldy ones. Was a ton of work. Each phase is very careful not to introduce mold or smear the fat. The salami needs to be slightly heated to inculcate the starter culture that is mixed in the pork. The white is mold solution wiped on to the casing and you can see how it spread in the air a little. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

03-15-2019, 10:16 AM	#2
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,386 Trading: (50)	Re: Homemade Salami Very cool __________________ "Ignoring all the racket of conventional reality" - Keller Williams

03-15-2019, 10:18 AM	#3
Brlesq Carpe cigar! Join Date: May 2012 First Name: Bruce Location: Upstate NY Posts: 1,024 Trading: (17)	Re: Homemade Salami That is something to see! Sounds delicious, too. Is there any concern that the mold could spread to the corks in the wine bottles? __________________ Hey! How come "Habana" is written on here with a Sharpie ?!?

03-15-2019, 10:42 AM	#5
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Homemade Salami Looks awesome! __________________ Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.

03-15-2019, 11:10 AM	#6
markem Bunion Join Date: Oct 2008 First Name: Mark Location: Second Star on the Right Posts: 22,622 Trading: (47)	Re: Homemade Salami Very nice. __________________ I refuse to belong to any organization that would have me as a member. ~ Groucho Marx

03-15-2019, 11:11 AM	#7
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	Re: Homemade Salami Mmm... sopresatta. Beautiful work! Is your wine cellar humidified? .Just curious. I have two legs for proscuitto hanging in my chamber right now. The plan is to go at least two years before slicing into them. I also have some nduja and guanciale in there too. I really need to make something else soon. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

03-15-2019, 02:09 PM	#9
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,401 Trading: (24)	Re: Homemade Salami Looks great!!! __________________ A 1911 in the hand is faster than 911 on the phone

03-15-2019, 02:19 PM	#10
8lug Smoking with the Chief Join Date: Oct 2008 First Name: Mark Location: Masshole Posts: 798 Trading: (14)	Re: Homemade Salami Wow, looks great Moses.

03-15-2019, 05:01 PM	#12
AdamJoshua Article 4 Free Inhabitant Join Date: Jan 2013 First Name: The Other Adam Location: Satellite Beach Posts: 14,787 Trading: (40)	Re: Homemade Salami Looks amazing that sure is a lot of plume!!! Can I ask what you do with it, is this just for you to enjoy, is it xmas gifts do you beat people up with it, all of the above?

03-15-2019, 06:42 PM	#15
The Poet Il megglior fabbro Join Date: Jun 2009 First Name: Thomas Location: Hickory, NC Posts: 8,420 Trading: (2)	Re: Homemade Salami I tried making my own vienna sausages, but couldn't get them into that freakin' can. Hope it ages well for you, broh. __________________ Ninety percent of everything is crap - Theodore Sturgeon.

03-15-2019, 09:20 PM	#16
big pete Going to the darkside.... Join Date: Dec 2011 Location: Bay Area Posts: 1,277 Trading: (20)	Re: Homemade Salami Cool stuff! Always wanted to make some. Btw, nice cellsr

03-15-2019, 09:39 PM	#18
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	Re: Homemade Salami Oh, if you’re on FB, check out the Salt Cured Pig group. Lots of good info, from home hobbyists to commercial producers and farmers. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

03-16-2019, 01:08 AM	#19
icehog3 Admiral Douchebag Join Date: Oct 2008 First Name: Tom Location: Clermont, Kentucky Posts: 71,304 Trading: (60)	Re: Homemade Salami Hmmmm. looks like a great appetizer for a herf in the Boston burbs, Moses. __________________ Thanks Dave, Julian, James, Kelly, Peter, Gerry, Dave, Mo, Frank, Týr and Mr. Mark!