Last week my dad and I got out the sausage machine and made some salamis.
First we got some of the shoulder meat and some belly then we slowly minced it up.
Next we added some spices and slowly folded it in.
Next we put the salami mixture into the sausage machine which pushed the mixture into the salami cases.
This is what we ended up with.
Now they have to hang for eight weeks.
I will write about the rest of my busy week tomorrow.
2 comments:
What kind of beast does the shoulder and belly come from? It looks a really interesting process - where are they hung? In the fridge, in the 40degree sun or in the cupboard?
Do you think G&G could bring some home to NZ for us to taste?
You look The Man!
from Fiona and Beverly
I like how you make the salami - tayla.
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