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Homemade Salami, Summer Sausage & Pepperoni

cstout Dec 9, 2011 08:36 AM

Have you made any of these items? Were they what you expected & worth the trouble of doing?

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  1. w
    wattacetti RE: cstout Dec 9, 2011 09:20 AM

    I lot of people on Chowhound have done so and I think it's almost unanimously "yes" in response to the "worth the trouble of doing" question. Whether or not it was as expected depends on the poster.

    At the moment, I think it's worth doing by someone else; my personal leaning is towards whole-muscle charcuterie/salumi but that doesn't mean I won't attempt a saucisson some time in the future.

    2 Replies
    1. re: wattacetti
      cstout RE: wattacetti Dec 9, 2011 10:57 AM

      wattacetti, I am just a VERY beginner in this type of stuff. I think I need to learn how to search this site to find if others have posted a topic like this. Everytime I search, I don't come up with anything. First things first. Thanks for posting.

      1. re: cstout
        wattacetti RE: cstout Dec 9, 2011 11:16 AM

        Ruhlman has a second book coming called "Salumi" should you be interested; I think the release date is mid-2012.

        Search Ruhlman + charcuterie. You'll also start to identify the posters who are seriously into this (porker comes to mind, though he's been doing Montreal smoked meat recently).

        I do hope you have fun with this; if you don't want to make a curing box, an appropriately-build wine cellar should have close to optimum conditions for charcuterie.

    2. Coogles RE: cstout Dec 9, 2011 10:44 AM

      I haven't attempted a fermented sausage yet, but I did make a non-fermented pepperoni that turned out pretty well. The recipe I started with is here...


      You might want to take a look at Ruhlman's book "Charcuterie".

      1 Reply
      1. re: Coogles
        cstout RE: Coogles Dec 9, 2011 10:59 AM

        Coogles, the group recipes recipe sounds & looks delicious. I shall attempt to find Ruhlman's book. Thank you.

      2. n
        Nickspop RE: cstout Dec 9, 2011 11:11 AM

        I've made all of the above and then some. My wife gave me a charcuterie course at the FCI and a simple hobby has become an obsession. I currently have 4 bresaola and 12 fennel salamis hanging in my basement. The quality and flavor are well worth the trouble. In late January I will be hanging up my yearly production of lonza (whole cured pork loin). Beware, this hobby is addictive and can become an obsession as I now have all kinds of different grinders, slicers, spices and casings in my spare fridge along with a smoker in the back yard. I have also source Mangalitsa pork in NJ at the low low price of $16/lb. I just blame my wife for being my "enabler"

        5 Replies
        1. re: Nickspop
          wattacetti RE: Nickspop Dec 9, 2011 11:13 AM

          If she was a real enabler, she'd let you raise your own pig. :-)

          1. re: wattacetti
            Nickspop RE: wattacetti Dec 9, 2011 11:16 AM

            It's been suggested and summarily shot down. (The idea, not the pig)

            1. re: wattacetti
              cstout RE: wattacetti Dec 9, 2011 01:06 PM

              wattacetti, Please please don't enourage people to eat their pets....not a good thing. I have lowely chickens that I could no more eat than whatever. We have cattle to sell, but go to the store & buy beef....we would never think of eating Beaula, or any of the others. I picture in my mind they will just all go to other nice ranches & graze forever.

            2. re: Nickspop
              cstout RE: Nickspop Dec 9, 2011 01:24 PM

              Nickspop, this does not sound like a simple hobby to me, but I am fascinated to learn/eat/enjoy those wonderful bites. I have no carpentry skills whatsoever to build any kind of smoking container, although I do have a smokehouse where we used to make venison sausage to hang out there for smoking. All the equipment to make sausage is on a large scale, the stuffer is 40lb capacity & the other equipment is scaled like that too. I am now the only one interested in this type of thing, so I do need smaller equipment. Wonder if an attachment to my professional kitchen aid be sufficient? Just don't know where to start. Don't want to buy a bunch of books when I don't even know what I am looking for. Will the book an earlier poster to this thread be a good starting point? Any suggestions would greatly be appreciated. Oh yes, I maybe should consider a smoker even though I have a smokehouse. I bring in wood all year long for heating in the fireplace & the smokehouse is out at the cattle pens & it would be too much to keep both fires going at one time. Boy, am I spouting negatives or what??? Bottom line, can this be a small scale hobby??

              1. re: cstout
                Nickspop RE: cstout Dec 9, 2011 01:35 PM

                It can be scaled to whatever you're comfortable with. My friends or "testers" as I like to call them ask me to make their favorites so I make a little more than I would for personal consumption. The Ruhlman "Charcuterie" book is my go to book. As you decide if this hobby is right for you, you can move on to other books. The CIA has a Charcuterie textbook that I would recommend. Also, the Marianski brothers have several good books on fermented sausages and smoking meat. Start small with some dry cured, whole muscle meats, maybe a few fermented sausages, etc and see where it takes you. The Bresaola recipe in "Charcuterie" is very simple and straightforward and a good place to start. I think you'll be pretty impressed with your results and you'll keep going. Any way I can help, just let me know.

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