Had no intention of making this yesterday and infact had decided not to do anymore for a while as I have so much here at present however walked through IGA today and saw some lovely big boneless pork legs with very little fat on special so couldn’t resist getting one.   ;D

Made this salami and a kilo of breakfast sausages this afternoon.

I first saw this recipe on one of the Facebook Groups where a bloke from the UK was giving them a go and thought, wow, they are my flavours.

Pretty easy recipe.  I bought some Apple Cider with an alcohol content of 7%.  Boy does it leave you with a warm feeling.  :)

Ingredients
Pork Shoulder 800 grams
Pork Back Fat 200 grams
Salt. 25 grams
#2 Curing Salt 2.5 grams
Dextrose 3 grams
Bactoferm T-SPX 0.2 gram disolved in 15ml of non fluoride water 1//2 hour before mixing
Apple Cider 30 ml
Fresh Garlic 3 Cloves crushed
Rosemary Leaves 1.7 grams
Course Ground Black Peppercorns 4 grams.

Ground it through my big plate then just mixed it all together.  Stuffed into a 60 ml casing.

Have inoculated it with Mold 600 and it’s hanging in the shower to ferment.  Should take 3 days.

In the photo you will see a small pack of mix.  That was the leftovers in the stuffer and is my tester to determine the pH level.  Want it to be around 5 before going in the drying chamber.

This one came in at 1045 grams so around 625 grams will be around my target weight.  Most likely about 2 months.

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Are you finding it easy to get back fat, having trouble down here.

I put a post up about it a while back.  Found a butcher down in Ipswich who breaks up his own carcasses and if I give him notice he is happy to sell it to me.  It’s $12 a kilo.  I freeze it.

I sat one morning and rang every butcher across the Lockyer Valley.  Pretty well most of them make their own sausages with it and we have a couple like Schulte who also do a lot of smallgoods.

One of them buys their own in 10kg boxes frozen and would sell me a whole box if I wanted.

Have found that with the amount of fat already on the pork the back fat in the freezer I have is lasting quite a while.  With this salami and the kilo of snags I made yesterday I only used 180 grams of the frozen pork fat.

You can see by the darker colour that the fermentation process has already begun even in this cold weather.

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Butcher at my supermarket said Christmas is the best time to buy, will keep checking.

I guess a lot of pigs are butchered for the Christmas Ham market then.

I would think so so may be putting a pile in the freezer.

Checked my sample with the pH meter before and it is at 5.9.  Needs to come below 5.2 so I reckon it will be good to go in the chamber tomorrow.

When I checked pH was only down to 5.6 so leaving another day.

Did notice some fine white mold appearing which is good.

Into the curing chamber tonight.  As you can see it’s already starting to get some white mold appear, more so den the bottom.

Now for perhaps a couple of months wait until she’s ready.

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It has molded up even more overnight.  One beside it is my Italian Salami.  It looks fantastic

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Been three weeks now.  Haven’t weighed it but looking good.

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Looking good indeed, cheers

It’s the only thing in the chamber.   :)

These things lose weight quicker than you may think,

It is down to 658 grams this morning so only 30 grams or so to go.

So is down to required weight mate.

It feels soft so going to leave a bit longer.

Out of the chamber today.

This would have to be the most flavoursome salami I have ever eaten.  While the cider is almost silent the combination of rosemary and garlic is the best.

The outer edge is somewhat hard as I expected so vacuum sealed to equalise.

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