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Homemade Salami Taste Test

September 4, 2014 @ 22:57 By Gavin Webber 10 Comments

Well today was the big day, and I am still alive!  It was time to taste my homemade salami that I made in early August.

It had been curing in the laundry for the last four weeks in a nice humid and cool environment.

Homemade Salami four weeks cured

I took it down from where I had it stored.  As you can see it was covered in white mould which I have read helps develop the flavours.

After removing the stocking, it looked like this.

Close up salami

Nice marbling and it was quite firm.  Not as hard as beef jerky, with a slight spring in the meat.

I sliced it thinly and removed the casing.  It had a deep red colour which is a good sign that it is cured correctly.  It had a nice even fat content.  There was no green tinge or off smells, so it was on with the tasting.

Sliced Salami

Now to be honest, I was a bit nervous at first.  I had read of food poisoning if it wasn’t cured properly and was a bit worried.

However nothing ventured, nothing gained, so I popped a piece into my mouth.  It had a wonderful flavour of pepper and chili, with a slight hint of fennel.  It was one of the best salami that I had tasted.

It is not a very moist dry cured meat, like other small goods that I have tried, however it was exactly like the samples we tried during the salami making class.  That was very encouraging.

I waited a few minutes to make sure I wasn’t ill, then I offered some to Kim and Ben.  They loved it, and asked when I would be making more!  I will see if I can pop up to Queen Victoria Markets tomorrow and buy a kit.  Of course it all depends on the weather as it has to stay at around 15°C to cure.  I might have to hang them in the cheese fridge.

Anyway, I vacuum packed the remainder so that it wouldn’t cure any longer and have stored it in the fridge.

Vacpack salami

I will crack open some more over the weekend.  I can honestly say that I will be making more of this delicious preserved meat again in the very near future.

Success has never tasted so sweet!

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Related

Filed Under: Preserving Tagged With: Salami

← TGoG Podcast 080 – Reaction Podcast Interview with Voicemail Questions Homemade Salami Mania! →

About Gavin Webber

Gavin Webber's daily goal is to live a more sustainable lifestyle, in an effort to reduce his family's environmental footprint so we can all make a difference for our children & future generations to come.

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Kelly B says

    September 4, 2014 at 23:35

    Just curious – is there any issue with potential cross-contamination (either with microbes or off-flavours) with keeping both curing meat and cheese in the cheese fridge?

    Reply
    • Gavin Webber says

      September 5, 2014 at 09:36

      Not sure Kelly. I will have to do some research.

      Reply
  2. Phil says

    September 5, 2014 at 07:38

    Great job Gav, being of an Italian background I used to love as a kid getting a taste of a freshly cut homemade salami, especially pan fried on some home made bread, yumoh!

    Reply
    • Gavin Webber says

      September 5, 2014 at 09:38

      Cheers Phil. I will have to pan fry some over the weekend, or use it in some pasta sauce!

      Reply
  3. rabidlittlehippy says

    September 5, 2014 at 09:50

    My mouth is watering from here. I am so glad your first foray into preserved meat has been a success. It won’t be long until you’ll have prosciutto, salted hams, salami and more to serve up beside your cheeses, pickels and more. 🙂 Well done.

    Reply
    • Gavin Webber says

      September 5, 2014 at 11:04

      Thanks Jessie!

      Reply
  4. Erin / The Rogue Ginger says

    September 5, 2014 at 14:45

    This looks like alot of fun Gavin. I would love to try and make this.

    Reply
    • Gavin Webber says

      September 5, 2014 at 16:06

      It is great fun Erin. There a quite a few classes that you can attend to learn, or just adopt an Italian Nona in your area. I am sure she would be able to teach you!

      Reply
  5. Sally says

    September 5, 2014 at 17:44

    Looks professional great job.

    Reply
  6. Michael says

    September 6, 2014 at 13:56

    looks good enough to eat Gav. 🙂 good job.

    Reply

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An Ordinary Australian Man Who Has A Green Epiphany Whilst Watching A Documentary, Gets a Hybrid Car, Plants A Large Organic Vegetable Garden, Goes Totally Solar, Lowers Consumption, Feeds Composts Bins and Worms, Harvests Rainwater, Raises Chickens, Makes Cheese and Soap, and Eats Locally. All In The Effort To Reduce Our Family's Carbon Footprint So We Can Start Making A Difference For Our Children & Future Generations To Come.

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