Making Salami, for real this time - Kimber Forum

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Old 04-01-2016, 10:15 AM   #1
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Making Salami, for real this time

The Kit showed up yesterday. The ingredients are enough to make 4+ lbs of Salami.

This is some coarse and fine ground Pork Shoulder and some N.Y. Steak. Damn cold. When it thaws a bit, I'll start adding the different salts and seasonings and then stuff it into the casings. Drying and curing time is 4 to 5 weeks. Once stuffed and hung I'll just wipe it a bit with water and vinegar every now and then.

Best meal is Crackers, a soft cheese, Salami, and some homemade Elderberry Wine.
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Last edited by montanaResident; 06-29-2016 at 02:47 PM.
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Old 04-01-2016, 10:36 AM   #2
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I am starting the timer...now..
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Old 04-01-2016, 10:37 AM   #3
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You had me right up until having to wait 4-5 weeks.

I bet it will be good.
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Old 04-01-2016, 10:40 AM   #4
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Marshall loves him some salami....A little mustard and a cold Budweiser to wash it down...
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Old 04-01-2016, 10:45 AM   #5
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Hell, wine takes 4 to 5 months to bottle it, and then best to wait 1 to 2 years before drinking. Luckily there is the grocery store where I can buy salami while I wait.

In my reading, great salami is an art. To buy the best you pay big. I believe this completely. My Jerky is better then I can buy, or at least what I'm willing to spend. Good jerky store bought >$2 an ounce, my better tasting jerky cost the price of the Sirloin Roast ~$2 a pound.
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Old 04-01-2016, 11:27 AM   #6
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Originally Posted by montanaResident View Post
Hell, wine takes 4 to 5 months to bottle it, and then best to wait 1 to 2 years before drinking. Luckily there is the grocery store where I can buy salami while I wait.

In my reading, great salami is an art. To buy the best you pay big. I believe this completely. My Jerky is better then I can buy, or at least what I'm willing to spend. Good jerky store bought >$2 an ounce, my better tasting jerky cost the price of the Sirloin Roast ~$2 a pound.
Marshall just loves jerky, but it just got so expensive to buy in the last few years...

BTW....You're really making me hungry and since I just started unpacking and the only food in the house is leftover pizza from last night...

Must go shopping today....
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Old 04-01-2016, 11:38 AM   #7
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Originally Posted by jms-stlou View Post
Marshall just loves jerky, but it just got so expensive to buy in the last few years...

BTW....You're really making me hungry and since I just started unpacking and the only food in the house is leftover pizza from last night...

Must go shopping today....
Took me a few years to get my jerky where it is today. Hopeful, I can achieved good results on the salami in less time. Jerky is a day thing, so experiments are easy and quick. 4 weeks to see if I can eat or have to toss the entire salami batch is a long patient game. Luckily pork shoulder is cheap, and if it's fatty that is a good too. With the jerky, often times good lean beef is not available at the store.
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Old 04-01-2016, 11:48 AM   #8
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Years ago I had a girlfriend who's dad made jerky with venison, man it was good. I'll bet elk would work too?
...food for thought montannaResident :-)
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Old 04-01-2016, 12:10 PM   #9
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Originally Posted by cousinmark View Post
Years ago I had a girlfriend who's dad made jerky with venison, man it was good. I'll bet elk would work too?
...food for thought montannaResident :-)
Venison is simple to make into good jerky. Very lean. I saw my first bull Elk last hunting season. Forest is thick so I might drive or walk by a dozen trophy Elk a day for all I know. I usually see one on the road hit by a truck, and this year I'm picking her/him up.
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Old 04-01-2016, 01:19 PM   #10
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So far so good. ETA, 4 to 5 weeks. So far 30 minutes...
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