The Accidental Smallholder Forum

Food & crafts => Food processing => Topic started by: domfoy on September 25, 2012, 02:02:01 pm

Title: Salami + Chorizo
Post by: domfoy on September 25, 2012, 02:02:01 pm

Hi, I made salami and Chorizo from my last pork :pig:  batch. It seemed to work, I used a friendly bacteria, kept it warm in a damp atmosphere for a couple of days to start things going and then hung in my garage. My 1st two were great but the ones still hanging have now developed a fair old layer of green mould which looks somewhat dodgy. Dare I clean and taste it? Does anyone have a good straightforward salami method / recipe they would share?


Cheers

Title: Re: Salami + Chorizo
Post by: Eve on September 27, 2012, 01:14:06 pm

Is it dry mould or fluffy mould?
 
I use Ruhlman's & Rolycyn's saucisson sec recipe but double the pepper - their Charcuterie book is excellent.

Title: Re: Salami + Chorizo
Post by: domfoy on September 27, 2012, 04:36:01 pm

dry I think...

Title: Re: Salami + Chorizo
Post by: Eve on September 27, 2012, 10:36:23 pm

Dry is fine. 
Rub it off with some vinegar if you're not sure.  ;)

Title: Re: Salami + Chorizo
Post by: Olly398 on October 05, 2012, 04:43:03 pm

Mould is a normal part of the process. I would usually brush them down when I took them down off the hooks, then peel skin before eating. Let your nose, eyes and tastebuds guide you.
Olly

Title: Re: Salami + Chorizo
Post by: Greenerlife on October 12, 2012, 10:50:17 pm

Offer a bit to the dog.  If he eats it - it's OK!   :excited: