[abefroman]

Hi Bruce,

First thank you for taking the time to come to the forum.

I have your Complete Sausage Book and I didn't notice any recipes for Salami, could any of the recipes in there be slightly changed to make them a salami?

If so what are the main differences to do for that.

If not, do you have a basic recipe for a Salami.

Thanks in advance!

[Bruce Aidells]

I address salami and other dry-cured meats like pancetta in my latest book, Bruce Aidells Complete Book or Pork. There are health risks in making salami discussed in this book in some detail and I would not ever recommend that you take a non-salami recipe try and dry cure at temperatures that could make you sick. While the recipes for salami are actually quite basic, the aging and air drying requires much attention to detail which is far too lengthy to discuss in this format.
B

[phatch]

I've heard humidity is also important for that curing. Any comments on that issue?

On the Sausage web ring, some people modify refrigerators for temp and humidity controls, but I'd like a more authoritative view.

[Bruce Aidells]

Humidity is very important and the requirements change as the salami cures and ages.
Generally it is higher at the begining and then gradually reduced to about 65% for the air drying and aging phase. Again the details are too much for the email but well explained in my pork book.
B

[abefroman]

Originally Posted by Bruce Aidells

I address salami and other dry-cured meats like pancetta in my latest book, Bruce Aidells Complete Book or Pork.
B

Thanks! I have just ordered that book.

[Bruce Aidells]

I think it will most helpful for you and continue to answer any questions you have in the future.
B