Homemade Salami, I did it.

I started with this post a few weeks back.

Cured meat, after 3weeks.
Cured meat, after 3weeks.

Because I live in the tropics, I am seriously doubtful of making cured meats the way they do in the cooler regions. But hey, some food like fish sauce (not yet done, a few more weeks I am guessing) and our lovable buro (which has been my post with highest hits so far) need our tropical climate to start fermenting. I was thinking that the same thing will work with the salami. Temperatures during the day may be higher (cools down at night, and with the right location during the day, it doesn’t get so hot), but the higher humidity as well slows down the drying out. So it’s finding a balance between the two.

First slice, looks safe
First slice, looks safe
Now it looks yummy
Now it looks yummy

I started making the salami in February, during one of the coolest months of the year. I did use pink salt in my salt mix because I was really afraid of it just spoiling. It was supposed to dry for four weeks but after much prodding and smelling on week three, I assumed it was done. I only took one first, touched it (not slimy at all, dry as paper), smelled it (no distinct smell) and I had mom touch and smell them too (I need reassurance that I wasn’t up to poison myself). The salami was firm, almost hard, but still pliable if forced a bit. I sliced it in half, difficult to get through the skin, but manageable. Looks good inside. No worms (I was really thinking it was possible), and no slime or smelly stuff going inside. I sliced a few. Pan fried it a bit (die germs on raw meat) and was surprised it really tasted good! The distinct sourness of cured meat was there, so I knew I was eating safe food. And that is when I tried a raw slice. YUMMY. I am so thankful that this 1.5kilos of meat is going to be eaten and used at home:)

Raw on the left, cooked on the right
Raw on the left, cooked on the right

So now, I still eat most of it cooked. I eat about 5 thin slices a day especially when I am craving for that salty bite. But my ratio of eating it raw versus cooked is slowly going up. As long as I don’t see signs of botulism happening (please God no), I feel safe having a slice or two of cured meat. The thing is,when fried, all the juicy lusciousness of the fat is fried away and it becomes a greasy thing. My salami is a bit fatty, but I imagine that this is like eating lardo. The way it slowly coats the tongue. Ahhhh. I love cured meats. 🙂 And I have another one lined up. 🙂

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