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Homemade Salami, Summer Sausage & Pepperoni

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

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  1. 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

      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

        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. 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...

      http://www.grouprecipes.com/50362/hom...

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

      1 Reply
      1. re: Coogles

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

      2. 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

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

          1. re: wattacetti

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

            1. re: wattacetti

              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

              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

                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.