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

Interesting hope it turns out ok cheers

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.

Yum!!!!!

Very good mate keep going cheers.