The Accidental Smallholder Forum

Food & crafts => Recipes => Topic started by: nutterly_uts on November 12, 2015, 06:35:42 pm

Title: Salami and Chorizo etc
Post by: nutterly_uts on November 12, 2015, 06:35:42 pm: Hiya

Have had a bit of a look round but am looking for website or book recommendations for making salami and chorizo from home grown pork?
I've seen Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman recommended and the River Cottage book - any others please :)

I'm not at all ready to make any, but I'd like some boots to read on the hows and whys etc to see if its something I can do.

Thanks!
Title: Re: Salami and Chorizo etc
Post by: ArosP on November 30, 2015, 07:41:20 pm: i Had best results from River Cottage book. A really lovely book that has everything in and a good read is Darina Allen Forgotten skills of cooking, has a lot of practical stuff. Also Paul Heineys Ham and Pigs
Title: Re: Salami and Chorizo etc
Post by: Sudanpan on November 30, 2015, 08:31:23 pm: If you are on FB then have a look for a group called 'Sausage Debauchery' - very helpful.
Title: Re: Salami and Chorizo etc
Post by: nutterly_uts on November 30, 2015, 11:59:22 pm: Thanks guys
Title: Re: Salami and Chorizo etc
Post by: Buffy the eggs layer on December 01, 2015, 11:25:22 am: Its actually very straightforward and much less complicated than you would think. I have some curing in the fridge that should be ready to hang at the end of this week. I have the river cottage book and it keeps it simple but I also have a couple of sausage books that are good for ideas and inspiration.

I bought my salami skins, strings etc separately but I think you can buy a salami kit through Amazon from Butchers sundries or somewhere. That might be a good way to get you going.

Thinking about a suitable place to hang it was the biggest challenge for me. It would dry quicker in the warmer months but might also attract flies. I was thinking about making a muslin bag to protect it and hang it in the garage or utility room.....?
Title: Re: Salami and Chorizo etc
Post by: Sudanpan on December 01, 2015, 03:41:45 pm: Oh yes and I've used Weschenfelder for the seasonings/cures - they do a chorizo kit and a salami kit - v easy instructions. Their site is weschenfelder.com I think
Title: Re: Salami and Chorizo etc
Post by: Caroline1 on December 02, 2015, 02:10:58 pm: I am currently in the middle of Chorizo making from the Weschenfelder kit (its my first attempt). Really easy with clear instructions, it is currently hanging and has a few weeks to go, but looking forward to it being ready for Christmas. :fc:
Title: Re: Salami and Chorizo etc
Post by: Bionic on December 02, 2015, 02:40:18 pm: Just hung 2 gammon joints this morning. They had been in a wet cure, salts from Weschenfelder, for 10 days with cider and water. Dried them and wrapped in muslin this morning.

I am giving them a couple of days to dry out and then going to put them in the freezer. I am having a new years eve party so am going to cook one the day before so that people can have cold ham and pickle.

Well, thats the plan anyway so I hope it turns out ok.

I also had some bacon, dry cured with Weschenfelder cure, for lunch and it was lovely
Title: Re: Salami and Chorizo etc
Post by: Caroline1 on December 02, 2015, 03:57:08 pm: Ooh yum. I also have the Weschenfelder cure on hams and bacons, has only been a few days of curing and getting excited already!