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Wallaby is such a great game meat and is something that is readily available in Tasmania. Having used wallaby meat for lots of different dishes, it only makes sense to start making some salami with it. Lemon Myrtle and Pepper berry make a great flavor combination to use with Wallaby. This will be the second batch of salami into the Cleaver Salumi Cabinets. The cabinet I am using is the Piglet, this will hold between 15 – 20kg of meat, but must be done in stages so you do not overload the cabinet with to much fresh meat. Too much fresh meat will play havoc with the humidity in the cabinet and could cause for it to fail. When doing batches in The Piglet, the batch size should be between 5 – 8KG and 2 weeks apart. This gives the salami enough time to reduce its moisture level and not cause a huge spike in humidity when a new batch is entered.
Ingredients:
- 3kg Wallaby
- 900g pork Fat
- 97.5g kosher Salt
- 9.75g Cure #2
- 19.5g powdered dextrose
- 25g black pepper cracked
- 20g pepper berry cracked
- 16g juniper berry ground
- 5g lemon myrtle
- 25g rosemary
- 1/2 cup red wine
- 3g Bactoferm T-SPX starter culture (dissolved in 2tbsp of distilled water)
- Bactoferm Mold-600
- 65mm collagen casings
Method:
- Soak your casings in water for the required time, as per the manufactures guidelines. As I am using collagen casings they will need to be soaked for around 5 min prior to use.
- Mince Wallaby meat and fat through a 8-12mm plate. For best results ensure your meat and fat is cold, nearly frozen. This will ensure the fat does not smear when being minced.
- Mix the T-SPX starter culture in 30ml distilled tepid water and let sit for 15 minutes.
- While this is sitting, mix the dry ingredients with your minced meat.
- Pour in the starter culture and wine, making sure your meat mix is still very cold.
- Mix the mince and ingredients thoroughly. The mix should be very tacky/sticky. Normally this will take around 5 – 10 min. Store mix in the fridge until you’re ready to fill the casings.
- If you are using Bactoferm Mold-600 then rinse your casings with it prior to stuffing.
- Using a sausage filler, fill your casings, making sure no air gets trapped inside the casings while filling. Tie off the salami at the shoulder, this will ensure a tight seal with no air trapped at the end.
- Use a salami pricker, prick the sausage all over. You want to ensure that no air pockets exist in your sausage as this can lead to your product spoiling.
- For best results use salami netting. It is used to keep salami and cured sausages held tightly together during the drying and curing process.
- Once netted and pricked, it’s time to hang the Salami in the Cleaver Salumi Cabinets. If you don’t have a Cleaver cabinet, you will need to hand them inside an enclosed space to ferment. Spray the casings every 6 hours with distilled water. This will assist in keeping them moist and humidity in the area.
- Set your cabinet to 22 deg Celsius with a humidity of around 90% for 72 hours to complete the fermenting process.
- After fermentation, drop the temperature in your cabinet to between 10 – 12 deg Celsius. Humidity should be between 70 – 85% RH. If your humidity is too low, you run the risk of experiencing case hardening which can lead to your salami being spoiled.
- You are looking to achieve a weigh loss of between 35 – 40%. This should take between a minimum of 4 weeks and maximum of 8.
- Once the desired weight loss has been achieved, vacuum seal your salami and allow them to equalise in the fridge for a further 2 – 4 weeks. If you have used mold, you will need to remove the collagen casing and mold prior to vacuum sealing.
- Vac seal and keep
To help you along the way with your cured meats journey, you can enjoy 10% off your purchase at Carnivore Collective. Browse their great range of premixed salami seasonings, mincers, sausage stuffers, sausage casings and more. To enjoy the discount you will need to use the below link and enter the discount code hunt5 when you check out.
https://carnivorecollective.com.au
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