How long does it take to make/hang a salami

[mummel]

I have no idea.  I'm just trying to gauge if its 5 days or 5 weeks.  Thanks. 

 

[BGKYSmoker]

 
I have no idea.  I'm just trying to gauge if its 5 days or 5 weeks.  Thanks. 

Can take anywhere from 7-10 days to weeks or months. Depends on fermentation and dry time.

 

[mummel]

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?

 

[smokin phil]

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!

 

[mummel]

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.

 

[crazymoon]

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.

 

[mummel]

I'll stick to sausages for now but this is definitely something I want to do longer term.  TY guys. 

 

[crazymoon]

 
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.