AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM
https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl Camp Oven & Outdoor Cooking >> Homemade Sausages, Cured Meats, Salami, Cheese & Other Smallgoods >> Derek’s First - Plain Salami https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1771399536 Message started by Derek on Feb 18^th, 2026 at 5:25pm

Title: Derek’s First - Plain Salami
Post by Derek on Feb 18^th, 2026 at 5:25pm

Finally made a move. This is a very basic salami recipe I pulled off the net and nothing out of the ordinary but supposedly a good one for beginners. All I am doing with these is seeing if I can actually do it.

They have to hang for 24 hours at room temperature to start the fermentation process before going in the meat cave. In the second photo you can see I have them hanging in the main shower. That was Maggie’s idea. ::)

At this size they should be ready to start eating in 3 to 4 weeks.

Must admit I am a bit excited.

This is the recipe:

Meat for 1 kg Salami
35 % lean pork (350 g)
35 % lean beef (350 g). The cheapest was topside steak.
30 % pork backfat (300 g)
25.5 g salt
2.5 g Cure #2
2 g dextrose. Didn’t have dextrose so used sugar.
2 g black pepper
2 g paprika

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Title: Re: Derek’s First - Plain Salami
Post by Kevvie on Feb 19^th, 2026 at 7:43am

Good luck with it Derek
Kev

Title: Re: Derek’s First - Plain Salami
Post by Bear on Feb 19^th, 2026 at 9:09am

Interesting hope it turns out ok cheers

Title: Re: Derek’s First - Plain Salami
Post by Derek on Feb 19^th, 2026 at 1:52pm

24 hours is up.

As you can see by the now dark colouring fermentation is well and truly underway.

They are now in the salami cave at 12 degrees and 75% humidity.

The waiting game now.

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Title: Re: Derek’s First - Plain Salami
Post by Derek on Feb 24^th, 2026 at 12:38pm

According to all I know these salamis will be ready when they have lost 40% of their weight.

I am a curios old bugger so today took one out and weighed it.

Original weight was 180 grams and now 6 days later it weighs 129 grams. Now my calculation has that at 28% weight loss.

I think I am on track here so far. :)

Here is a photo. May not be completely obvious but they are now a very dark colour and the shrinkage quite noticeable. No evidence of mould.

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Title: Re: Derek’s First - Plain Salami
Post by Derek on Mar 4^th, 2026 at 1:10pm

Well today is the big day.

My first batch of salami had lost an average 42/43% of weight and according to what I have learned are ready for the table.

Pulled one out and cut it and boy oh boy how amazing. Looks good with a nice colour, not hard at all but the taste is absolutely amazing. Has that nice tang of fermented meat.

For my first efforts I am absolutely stoked for my first efforts.

These are rather thin as far as salami goes so going forward will start making them a normal salami size.

Now to start experimenting with flavours.

Will now vacuum seal and pack in thr fridge for them to equalise.

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Title: Re: Derek’s First - Plain Salami
Post by Derek on Mar 4^th, 2026 at 3:07pm

Yum!!!!!

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Title: Re: Derek’s First - Plain Salami
Post by Kevvie on Mar 4^th, 2026 at 3:16pm

Hi Derek
Looks very good you are doing good mate. the way you are going you will only can improve.
regards Kev

Title: Re: Derek’s First - Plain Salami
Post by Bear on Mar 4^th, 2026 at 10:12pm

Very good mate keep going cheers.

Title: Re: Derek’s First - Plain Salami
Post by Cactus on Mar 5^th, 2026 at 5:51am

Top job looks great.
Muzz