Friday, 6 December 2013

Salami Update


It has been eight weeks since we made the salami. At five weeks cured I tasted it and although it had a light salami taste, it was followed by a bitter after taste. I was disappointed!

I had more salami today and it was wonderful. It has cured for eight weeks now. The after taste is completely gone and it tastes like a mild salami that you would buy in a shop only richer and more substantial.
This has encouraged me to try stronger spices when we make another batch.

And the kids love it, they have eaten about half of the cured sausages so far.
I intend to hide a few from them and taste test them at different ages so as to learn for next time the ideal curing time.

2 comments:

  1. :-) and don't seem to as complicated as I first imagined

    ReplyDelete

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