What a great weekend of salami making. In all I put up 40 lbs of meat, which should yield about 25-30 lbs of finished salami.
Here’s a photo of the pork shoulder – should have included one of the dogs eating the bones – they really like them! Basically I buy bone in pork butts, cut out the bone, cut them cross ways into 1 -1.5 inch steaks and then cube those. put them in the freezer and then grind them up. Of course all pork products are kept in the freezer a minimum of 2 weeks before we even think about using them for salami just to be sure any change of trichinosis is killed off.
The next question was what to make? I ground up another 6 lbs of beef (sirloin) and another 1.5 lbs of homemade bacon scraps that I had in the freezer, so I may have exaggerated a bit, that’s 36 total lbs of meat. Here’s what I ended up making:
- 9 lbs of Salchichon – a lightly smoked Spanish style with lots of smoked paprika in it.
- 5 lbs of Landjaeger – a swiss hunters salami make with 50/50 beef and pork, smashed into a rectangle and smoked. in the photo below they are squeezed between the sheet pans.
- 7 lbs of Bastardo – a simple Italian salami with garlic and pepper – bastardo refers to the addition of about 20% beef to the mixture.
- 7 lbs of my own creation - Bacon & Bourbon salami – no need to smoke it, it has the flavor built in.
- 8 lbs of a Hungarian style – again lots of smoked paprika but you don’t smoke this one.
Here’s the photo of the loaded fermentation case:
