Four weeks ago, I made a truck load of salami and chorizo. Today was the day to cut it all down and test to see if;
- I had created a masterpiece of culinary proportions, or
- Created enough botulism to kill a cow!
I was hoping for the former!
My precious
So once back in the kitchen, I smelt each one to check for any off odours. There were none. Test #1 passed.
The next check was to cut it open to check for off colours and check the smell again. Test #2 passed.
Hot Sicilian Chorizo
On to the final and most crucial test of all. The taste test. I tried the Hot Sicilian Chorizo first. Drum roll please…
It was bloody amazing! It was a perfect combination of moisture and flavour. The spices were not too hot and just enough for my palette. Test #3 PASSED with flying colours.
Next was the Salami Calabrese. It was just like the first one I made back on the salami course. The fennel flavour combined with a slight hint of chilli is a fierce yet refreshing combination of flavours.
Kim told me that I was a pretty damn good salami maker, as did Ben. I smiled from ear to ear. A big thanks goes out to Sara at Sausagesmadesimple.com.au for teaching me how to make them. I recommend her book Secrets in Salami, as it really helped reinforce what I learnt during the course.
So what does one do with so much dried preserved meat. Well you vacuum seal it of course!
Sealed Salami and Chorizo
Enough small goods to last us for quite a while. Mind you, having said that, we (Ben, Kim, and I) ate half a chorizo during the taste test. Once you pop, you can’t stop or so the saying goes. We better eat it somewhat sparingly as I will not be able to make it again until late autumn.
We have them all stored in the kitchen refrigerator for safe keeping. There are doubles for when friends turn up, singles for the family, and I even made up a quad pack for a party sometime in the future.
Salami stacked up three high
Now that I have a large stash of small goods, I better get cracking on the cheese front. I reckon that Caerphilly and Chorizo would be a wicked combination!
What do you think, have I mastered the skill?
Awesome Gav,
As to your question about whether you have mastered the skill, I’m happy to be an independent tester sometime soon 🙂
Cheer
MOC
Sounds like a plan. Bring the mead and I will supply the cerveza, salami, and some cheese if you are nice to me. 😉
I too am happy to taste test any time you need! 😉 Well done Gav. Another skill you now have. I can see a post SHTF Gav with a booming deli, in an Earthship with bike parking of course. 🙂
Me Too! I think you are going to need a bigger fridge!
You two are incorrigible! There will be plenty left when you next visit.
great…. now I want chorizo and cheese for breakfast!
they look fantastic! is there a reason why you can’t make again until late autumn? temperature?
Yes Helena, it is all about the temperature. You have to make it when it is very cool or the meat can spoil before you add the salt and spices. The room where you hang it must be at around 16C for 4 weeks, which was just right in autumn, winter and spring.
I love checking out on your next accomplishment! that looks awesome.
Cheers Gillian!