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Salami and Chorizo – The Verdict

October 6, 2014 @ 21:28 By Gavin Webber 10 Comments

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;

  1. I had created a masterpiece of culinary proportions, or
  2. Created enough botulism to kill a cow!

I was hoping for the former!

My precious

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

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

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

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?

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Related

Filed Under: Preserving Tagged With: Chorizo, Salami

← Big Weekend of Enjoyable Work Bit of Gardening →

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. Michael says

    October 6, 2014 at 23:12

    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

    Reply
    • Gavin Webber says

      October 7, 2014 at 21:10

      Sounds like a plan. Bring the mead and I will supply the cerveza, salami, and some cheese if you are nice to me. 😉

      Reply
  2. rabidlittlehippy says

    October 7, 2014 at 03:08

    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. 🙂

    Reply
    • Lynda D says

      October 7, 2014 at 12:30

      Me Too! I think you are going to need a bigger fridge!

      Reply
      • Gavin Webber says

        October 7, 2014 at 21:11

        You two are incorrigible! There will be plenty left when you next visit.

  3. Kellie says

    October 7, 2014 at 06:55

    great…. now I want chorizo and cheese for breakfast!

    Reply
  4. Helena says

    October 7, 2014 at 10:16

    they look fantastic! is there a reason why you can’t make again until late autumn? temperature?

    Reply
    • Gavin Webber says

      October 7, 2014 at 21:09

      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.

      Reply
  5. Gillian says

    October 7, 2014 at 13:12

    I love checking out on your next accomplishment! that looks awesome.

    Reply
    • Gavin Webber says

      October 7, 2014 at 21:12

      Cheers Gillian!

      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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