[suziequeue]

I have had my salami hanging in the workshop for a number of months now nd it's looking good.


Is there any way of telling whether it's full of botulism before eating it without actually eating it? ? The mould on the surface is white with a little penicillium. There is the occasional brown spot but otherwise it's OK

[Eve]

It's been hanging for months? That's a bit long, isn't it too dry now? 
You can't tell if there's botulism or not, but if you kept both meat and utensils scrupulously clean, you should be fine. The very first time we made salami we just tasted a little bit and then waited a day to see if we would get an upset tummy, but since then we just scoff the lot as soon as they're ready 

[Olly398]

Rub one down with dry newspaper, slice a lump off and let your eyes and nose guide you.
Re time - depends on how thick they are, where they've been kept etc. I used to keep my ones in a dark cellar for months on end.

[suziequeue]

Right. I think I'll wait until my husband is home so I'm not having to battle with Botulism poisoning and trying to call an ambulance on my own 

[Bionic]

suziequeue, I bet it will taste scrummy but I know what you mean. I have an air dried ham hanging since last Oct and haven't plucked up the courage to take a look yet.

[suziequeue]

Well a friend came over today and OH is away (again!!  ) so we tried the salami.


I have to say it was DELICIOUS!!! 


I'm now kicking myself that I didn't make more back in November.


Hey-ho.... come the end of autumn this year I'm gonna make loads and probably experiment with a bit more garlic in some and a bit more cracked black pepper in others.


And it's SOOOO easy.


However, botulism symptoms can occur any time from 6 hours to 10 days after ingestion so I will report back next week 

[Bionic]

However, botulism symptoms can occur any time from 6 hours to 10 days after ingestion so I will report back next week 

Suziequeue. If you don't report back how will we know if its the botulism thats got you or that you have just had enough of us?   

[suziequeue]

 


Feeling fine this morning 


I'm SOO pleased that this has turned out well so far. Just annoyed I didn't make more.


I got a salami making kit form Weschenfelder to get me started but already I've got ideas of my own 

[suziequeue]

Still feeling fine. 

Panic over ......... mainly 

[Bionic]

It looks very authentic 

[MrsJ]

We bought a chorizzo kit from Weschenfelder for the second year running and have bought their haggis kit too.  Both are fabulous and we're not dead yet so I guess they have all turned out okay!!

[Calvadnack]

That looks REALLY good.  I'm only a beginner at the bacon and ham making stage, but really enjoying it.


Whose recipe did you use for the salami ?  I can't decide which book to get as there are so many online recipes.

[suziequeue]

For my first attempt I played safe and bought the salami and chorizo kits from Weschenfelder. I only got as far as making three salamis last winter (I did make four but one fell off its hook and the dog found it before I did!!!) -  so the remainder of the stuff will have to wait until November now but it was a great way to start and I even managed to do it despite having mislaid the detailed instructions..... It was very straightforward.

I have ideas now for next time to improve on things and come November I will be making a lot more.

I dry cure bacon. I have tried a number of cures but the best one is the one I get from my local butcher.I don't know what it is but dry bacon cures is something I need to get my head around as there are plenty of excellent recipes out there. I have one from Weschenfelder that I must try next time.

I wet cure ham. The last lot we did was far too salty but I didn't really follow the instructions because we were so busy in the run-up to Christmas and I had to go away with work for three weeks which didn't help. I have a fantastic recipe which does work (as long as life doesn't intervene like it did last time!!) so once we've finished this lot then we'll pop another leg in the bucket and do some more.

Hope that helps :-))