Salami Time

It is that time of the year although traditionally that time of the year, at least here in Australia is late June but I always seem to go for mid to late July! Now I stuffed up last year and had to bin 15 kilos of pork with the end result of no salami being made so this year I made sure I got myself together and the end result is below for you all to marvel at.

It is my usual recipe – an equal mix of pork leg and pork neck with a good amount of pork fat (25 – 30-%) sea salt, fennel seeds and powder, chilli flakes, garlic powder, black pepper and capsicum paste all stuffed into sheep casings except the big one which is a hog casing.

They will hang for 2 – 3 weeks and then I will cryovac them and eat them over the next year. The bigun as I like to call it is my first foray into a big salami so I am crossing my fingers it will be fine. It will most likely take 6 or so weeks to dry properly – I will let you know.

9 Responses to “Salami Time”

  1. Evelyn says:

    I can almost smell the delicious salami scent. Yumm!!!

  2. Liz says:

    2 to 3 weeks wait for the regular salami and 6 weeks wait for the giant one. Can I order 2 salami with the book Cooking with Beer? Just place it in the box when you ship and add to the invoice. Thank you. 🙂

    A while back you agreed to be interviewed here in the corner. I planned to come up with great in depth questions but instead I will copy some questions. It would be much better if it were live and the interview would take its own course depending on how the conversation goes. I gathered some questions from the Proust Questionnaire. They ask that you answer with candor and not overthink it. Cut and paste and give your answer, only if you want to and have the time. I know you don’t like questionnaires from journalists; I am not one and cannot interview you in person.

    1. What is your idea of perfect happiness?

    2. What is your greatest fear?

    3.What is the trait you most deplore in yourself?

    4.What is the trait you most deplore in others?

    5.What do you consider the most overrated virtue?

    6.On what occasion do you lie?

    7.What do you dislike most about your appearance?

    8.What is your greatest regret?

    9.What or who is the greatest love of your life?

    10. What is your current state of mind?

    11.What do you consider your greatest achievement?

    12. What is your most treasured possession?

    13. What do you regard as the lowest depth of misery?

    14. Where would you like to live?

    15. What is your favorite occupation?

    16. What do you most value in your friends?.

    17. What is your greatest extravagance?

    18. What is the quality you most like in a man?

    19. What is the quality you most like in a woman?

    20. What are your favorite names?

    21. What is it that you most dislike?

    22. How would you like to die?

    23. What is your favorite journey?

    24. What is your motto?

    25. Which words or phrases do you most overuse?

  3. Liz says:

    That is a lot of questions, only answer what you want and also your answer may be different now compared to the past or if you answer it again weeks from now. And if it feels like work to answer just toss it.

  4. Liz says:

    Hello Paul, just save the questions for when I get to interview you in person!

    For the PCs: this shot has flames and water, the sunset, Paul smiling with fish caught and flaming pan; how do you balance all that and be in the water with the perfect sunset and not get drowned? You really are a professional.

  5. Liz says:

    Was the photo above photoshopped? I just can imagine how hard it is to balance the flaming pan and still not get soaked by the waves…but we’ve seen you do difficult shots before too.

  6. Paul says:

    No it wasnt photoshopped! Just good old me in the water with a flaming pan and a fish – in winter!!! I actually had a wet suit on my bottom half so I wouldnt freeze to death!

  7. Liz says:

    The things you do for your craft–being a TV host/chef is very demanding. That picture is very good–has all the elements–grab the fish, flaming pan and still look relaxed in the freezing water against the backdrop of the setting sun.

  8. Becky says:

    Great Salami Paul. I bet you’ll be making a lot of Pizzas when it’s all matured. I am just wondering, have you ever tried Lambs fry and bacon? For those of you who may not know what it is, it’s sheep liver fried with bacon rashens. It sounds disgusting, but it’s actualy quite nice. I love it. The only thing is, it’s not very good for colesteroral, but it’s very high in iron.

    It’s a Dutch dish. I have a Dutch background even though I was born in Australia.

    Keep smiling


    P.S. Study is going really well so far even though it;s only the first week back.

  9. Liz Vincent says:

    Once ive made my salami and its dry,how long can they stay hanging without spoiling?
    And also,if they are cryvaced do the need to be frozen or will they keep in pantry?
    Looking forward to your reply. Liz

Leave a Reply