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!
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.
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!
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.
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?