Which first salami?
Posted: Tue Nov 24, 2020 02:52
Hey, again, folks! I'm working on gathering everything I need to have a first go at making salami. What I would love some input on is, what recipe would you recommend for a first time salami maker? I feel confident in my trimming, grinding, and mixing skills, so really am looking for thoughts on what I should make first. I have been looking through all of Victor's recipes on TasteOfArtisan, and one that looks like a good place to start is his version of Marianski's Salami Milano. It looks relatively mild (spice-wise), and properly fermented should be on the low end of the "tang" scale.
My goal for this first batch of salami (aside from producing a tasty salami) will be to test out my fermenting/curing gear. I've got a small, Kenmore wine fridge set up with an Inkbird Temp/Humidity controller (one output each, so I'll have to switch depending on what I'm doing), a small dehumidifier, etc. It's not ideal, but I think based on my cheese experiences that I can make it work, with more hand's on interaction than if I had a more elaborate setup. I tested the dehumidifier today, and it did it's job maintaining a 3 degree variance based on the 1.5% offset from my target RH (and, yes, while on conference calls, I was nerdily staring at my Hygrometer watching it go up and down!!)
Anyway, shortening up a long question, what recipe would you recommend to someone making their first batch of salami?
Thanks!
R
My goal for this first batch of salami (aside from producing a tasty salami) will be to test out my fermenting/curing gear. I've got a small, Kenmore wine fridge set up with an Inkbird Temp/Humidity controller (one output each, so I'll have to switch depending on what I'm doing), a small dehumidifier, etc. It's not ideal, but I think based on my cheese experiences that I can make it work, with more hand's on interaction than if I had a more elaborate setup. I tested the dehumidifier today, and it did it's job maintaining a 3 degree variance based on the 1.5% offset from my target RH (and, yes, while on conference calls, I was nerdily staring at my Hygrometer watching it go up and down!!)
Anyway, shortening up a long question, what recipe would you recommend to someone making their first batch of salami?
Thanks!
R