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Mini salami

post #1 of 6
Thread Starter 

I want to do some salami style sausage but have in mind to just use 28 - 30 mm casings and only have a fridge (beer fridge) for the drying part.

My theory is by using sausage casings the dry time will only be 1 -2 weeks.

i will dip the mini salamis into water every other day to rehydrate the outer layers

i will have a bowl of water in the fridge...........


OK hit me with your expertese! Am i doomed to failure?


I have done hunter style sausage and that has been great, but just want to push the learning boat out a bit further.

post #2 of 6

Kinda tricky to answer this not knowing your conditions where you live and what your putting in for the mix and fermenting.


Juat watch the mold growth on the casings. Some can be bad.

post #3 of 6

I would suggest the rytek kutas book on sausage making to help you.........


Good luck and keep us posted with some Qveiw

post #4 of 6
Thread Starter 

Well guys i am wingin it at this stage!

thougjht so far are

venison 25% beef / wildpork 25%

pork and fat 50 % 

post #5 of 6


Now I would be careful for you don't want to get sick. So I hope that you have some knowledge of what you are doing. Some folks out there still do some curing to old fashion ways but you have to make sure that you get the old salt and things like that. Salt used to have nitrates in it years ago but it doesn't have any now. So please be careful.

post #6 of 6
Thread Starter 

Yes re the getting sick, i will use prague # 1 powder at the very least and try to get some # 2 or a proper fermenting kit. I have the charcuterie book by Michael Ruhlman and Brian Polcyn.

Just not having a dehumidifier and cool box for long term drying so a look at a fridge was in ordder

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