The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: horsemadmummy on March 12, 2011, 12:50:13 pm
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going to have a go at doing this when my first lot of porkers are ready - anyone know where i can get some recipies (or will i have to put a call in to my italian inlawa? also ideas on how to airdry would be greatfully appreciated!
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We bought a starter pack to make our own Chorizo from www.weschenfelder.co.uk (http://www.weschenfelder.co.uk). We hung our Chorizo from the Velux windows to air dry, seemed to work okay.
Weschenfelder have allsorts of bits and pieces on their website for making your own sausages etc. I'm sure you'll be able to find what you need there.
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going to have a go at doing this when my first lot of porkers are ready - anyone know where i can get some recipies (or will i have to put a call in to my italian inlawa? also ideas on how to airdry would be greatfully appreciated!
Buy an old fridge and cut the sides out of it. Put some knitted shade cloth on the sides and make sure it is bug and fly proof dont want to have maggots in it., PUt it out in a nice windy positon and the meat will be dry in know time.
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In Galicia making these is still a strong tradition in the villages. We make circa 300 every year and the usual debate is on how spicy they should be. After After making they are hung in a big shed with air vents in sausage bunches (trying to avoid them touching each other as much as possible ) to dry. As most Matanzas happen from Sept – Feb the risk of flies etc is low but to aid the drying out process we light small fires for about 2 hours just before dusk, in about a week they are dry and ready to be stored. Personally the older the better (I am still eating the ones from last year). Forgot to mention obviously the smoke does effect the flavour, greener wood is burnt for a more smoky flavour and never burn pine !!!!!
As for the exact recipe I am not so sure (my grandmother mixes the meat), we get the intestines already washed from the butchers.
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You could try using the forum search function (http://www.accidentalsmallholder.net/forum/index.php?action=search) - there are stablished threads on Salami.
Enjoy ;D :wave:
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I was after some recipes a while back and eve gave a fantastic reply below;
http://www.accidentalsmallholder.net/forum/index.php?topic=12223.msg119743#msg119743 (http://www.accidentalsmallholder.net/forum/index.php?topic=12223.msg119743#msg119743)
I made the basic salami and the Saucisson recipes and after 2 months they look great but I'll be waiting to eat them another month or so. Next year I hope to make the chorizo as well.
Good luck.
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Barts, the spices brand that's available in most supermarkets, does a smoked paprika - it's divine!
My favourite salami is the saucission sec recipe but with double the pepper. With the sausages casings we use, the salami's are very thin (like sausages) and therefore ready very quickly.
Which reminds me, I still have one up in the loft... hmm... time for tasting, I think...!!