Homemade Salami | Steve Lamb

[Music] hello foodtubers my name is Steve lamb and I'm here at the River cotage Kitchen today we are going to be making salami I've got some really lovely minced shoulder of pork what makes that lovely is the fact that it's got a lovely combination of fat and lean meat into it 3% salt to the weight of the meat that's the only mask you need to do everything else is suiting our palette we've got some old smoked homegrown chilies and some crap black pepper and a wee bit of wine I've got 2 and 1/2 kilos of really good minced pork I've got 75 G of really good salt that equates to 3% that's the magic number 3% salt to the weight of the meat and that's enough to allow this process to cure the meat anything below that just seasoning so bang that can go in so once we've got the salt and the meat together everything else in terms of our ingredients is just flavoring uh I'm going to go for the cold smoke chili uh got a nice kick to it classic ingredient for a salami crack black peppercorns which is going to give it a slight peacon see that goes in so now I'm going to zest an orange which will just cut through and work along inside all of those other ingredients get our zest in there and it's all all about hands in and mixing up the final ingredient in this salami mix is a little bit of acidity uh just so happens that it comes in a wine bottle the acidity is important because it makes this mix and cure inhospitable to any adverse bacteria of course as well as raising the acidity we're also adding in flavor so choose a red wine that you like to drink on its own don't waste any uh time on getting an inferior wine get good quality in there and then just a Final Mix so those of you that have seen my videos before you'll recognize this bit of kit it's a sausage stuer um it's a commercial bit of Kit this is more of a domestic version uh for around about 50 70 quid you're going to get a really good version we just need to transfer that mix into the canister pack it down get any air gaps out of there and we're into loading the skins and stuffing them to make our first salon so the whole of the mix is stuffed into this chamber and I'm just packing it down because we're trying to get rid of any air gaps that's now in position for me to start winding the plunger through and at the same time we'll get rid of the air gap you always get an air gap like that so there's a sacrificial bit of salami mix that comes out now means that everything is just meat and that air won't transfer into the salami you don't want pockets of air in your salami so these are our skins our casings these are the intestines of a cow that have been stripped out of the animal this is a tricky bit I put the skin onto the the nozzle I mean let's not be it around the bush there's always a strong element of carry on an innuendo when you're making salamis but I don't care if you're giggling while you're watching this we've heard it all before leave that bit over and that's the bit that we tie with uh sausage you do links with salamis you do individual uh salamis and we encase it in a skin by tying it at each end it's a really simple knot get the piece of string like that and doing a really simple granny knot and I'm just going to and pull that really tight and so I'm going to do a second knot flip that over like that I'm going to capture it using the same granny knot for a second time and that's just a super safety that means that the content of that salami won't leech out and then I'm going to take my two ends of my string like that and then together I'm going to do a third knot which just is round and through yeah got that and then I'm just going to pull that and I've just got a loop because we're going to hang it yeah really simple clockwise turn on the handle and so I'm just putting a little bit of pressure on the skin so that it doesn't go off too quickly and if it comes off the no too quickly it means that it won't be full uh so I need another piece of string to uh tie that end take the string do exactly the same as we did at that end uh however I'm going to deliberately capture a bit of the meat pull that tight and that means that I'm confident then that that whole thing is packed and uh hermetically sealed so now I've got this bit of meat that I want to just move along the skin like that that becomes the beginning of the next alarming it's the same knot like that and I can cut and then like we did at the other end fold that over recapture it for the second time just so we can be super safe and secure we have our first salami and it bends like that however if you hang it from one end it will will eventually straighten and then we're just continuing the process what we have to do now is hang them individually and I do that at room temperature overnight in this room and what's happening there is that the salt and the wine is creating a really nice acidic environment in here and the heat will mean that bacteria will start to me the meat and that's all positive thing all right tomorrow after it's been here slightly just at a warmer temperature than uh fresh meat would be held at we can come back and then we can pop them in the fridge so they change as they dry out and this is barely a few minutes old uh but if you just want to see the comparison this one is a week old this one is 4 weeks old and this one one is 10 weeks old and is ready to eat so they dry back and then this mold starts to appear this tells me that everything is going to plan it's also adding flavor it's a good thing this one's 10 weeks old and it's ready and we're going to slice that up and try it you can eat this skin um or you can peel it it's up to you I'm going to try it that is really delicious salami making might seem quite extreme to do at home but it's dead easy just follow some simple instructions it's all about salt it's all about taking time if you'd like to see more videos like this then subscribe to our channel of course if you've already subscribed then let me know if you think this recipe is any good let me know how you get on yourself give it a thumbs up but certainly ask questions comment a always be happy to answer them take care see you soon

Channel: River Cottage

Views: 979,410

Keywords: Salami (Food), homemade, recipe, easy, steve lamb, river cottage, river, cottage, Food (TV Genre), Cooking, Lamb And Mutton (Food), sausage

Id: 7O_5KVr7Nxs

Length: 8min 13sec (493 seconds)

Published: Wed Mar 25 2015