How long does it take to make/hang a salami
- Thread starter mummel
- Start date
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Can take anywhere from 7-10 days to weeks or months. Depends on fermentation and dry time.
My dad really likes salami. When my family visits again I wanted to try and make them. But they are from out of town and only visit for maybe ~10 days at a time. I was hoping we could make one together but it seems like too short of a time frame?
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Yes, 10 days is too short for start to finish. However, 95% of the work is in the time leading up to hanging and fermenting the salumi. After that, it mostly just a waiting game. So, you and dad could START the salami, and you could send/deliver him some when done.
Also, its not the traditional way, but it WORKS! Look up Umai on the Internet. GREAT way to dry cure salami! I used it, turned out GREAT!!!! EVERYBODY loved it!
One other suggestion: summer sausage. Almost salami, a LOT quicker, and VERY easy with GREAT results. OK, maybe not "almost salami", but good, fast, and easy.
Or, do both! Summer sausage for now, salami for later!
Also, its not the traditional way, but it WORKS! Look up Umai on the Internet. GREAT way to dry cure salami! I used it, turned out GREAT!!!! EVERYBODY loved it!
One other suggestion: summer sausage. Almost salami, a LOT quicker, and VERY easy with GREAT results. OK, maybe not "almost salami", but good, fast, and easy.
Or, do both! Summer sausage for now, salami for later!
I guess I will have to make them beforehand to be enjoyed when my family visits for Christmas again. This summer trip is too short notice. Thanks.
M, I not sure if you have a curing chamber ? If not look into Umai dry bags as an alternative for dry curing the traditional way, you still need to purchase your culture .It may be something you are interested in.
I'll stick to sausages for now but this is definitely something I want to do longer term. TY guys.
M, There is an excellent book by Stanley Marianski detailing dry curing titled 'the art of making fermented sausages". It is a great read for learning what is needed for a fine dry cure sausage.
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