Foods of the World Forum Homepage
Forum Home Forum Home > Other Food-Related Topics > Curing of Meats, Charcuterie and Smokehouse Specialties
  New Posts New Posts RSS Feed - Spicy fermented salami
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Spicy fermented salami
 Post Reply Post Reply
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
africanmeat View Drop Down
Chef
Chef
Avatar

Joined: 20 January 2012
Location: south africa
Status: Offline
Points: 910 		Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Topic: Spicy fermented salami
    Posted: 24 June 2012 at 06:35
Made a spicy fermented salami 3 weeks ago; now it lost 39% of his weight - time to taste!
 
It's got a kick and it is soft and oily
 
 
 
 
Thanks
 
Ahron
Back to Top
Sponsored Links


Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 24 June 2012 at 06:48
Ahron,
 
You are a wonderful CHARCUTERIE butcher ...
 
This can be a profitable hobby if all your charcuterie looks like this ...
 
Looks Delicious !  All that is missing is the Mediterranean Triology: RED WINE, HOT WARM OVEN BREAD & THE CHARCUTERIE ...  
 
Ciao.
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Boilermaker View Drop Down
Chef
Chef
Avatar

Joined: 23 July 2010
Location: Marietta, GA
Status: Offline
Points: 685 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 24 June 2012 at 09:43
Wow Ahron.  You can do it all...cook, make booze, even make sausages and salamis!

Looks delicious.
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 24 June 2012 at 09:56
Ahron,
 
I believe you are going to have some company on your doorstep in South Africa !
 
LOL Have a lovely Sunday,
Ciao, Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 24 June 2012 at 14:02
Ahron - that salami looks amazing!Beautiful pictures and I would lovetotry that on a sandwich or a pizza - or even simply with some cheese and a nice chianti.
 
If you want to share the recipe, I can think of a few of us who would be grateful! Embarrassed
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
AK1 View Drop Down
Master Chef
Master Chef
Avatar

Joined: 10 April 2012
Location: Ontario, Canada
Status: Offline
Points: 1081 		Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 24 June 2012 at 16:43
I'd eat it.
Looks great Ahron.
Back to Top
africanmeat View Drop Down
Chef
Chef
Avatar

Joined: 20 January 2012
Location: south africa
Status: Offline
Points: 910 		Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 25 June 2012 at 02:11
Thanks guys and girls i will add the recipe in the next day or two.
Ahron
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 25 June 2012 at 03:51
Outstanding looking sausage Ahron...I would love to see the whole process and how you are monitoring it as it dry cures.
Go ahead...play with your food!
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.124 seconds.