Wallaby Salami making using Cleaver Salumi Cabinets

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Thanks to Dave and the team at Cleaver Salumi Cabinets I have the opportunity to use their fantastic products. Today I am using the Piglet cabinet. This cabinet is designed to assist in the making of salami and charcuterie all year round. The cabinet is equipped with a heater, compressor cooling, self-evaporating de-humidification, humidifier and passive air-circulation. This means you can complete the entire salami process, fermentation and drying, in the one cabinet. The cabinet is also equipped with an internal light and UVC to assist with killing of unwanted bacteria.

As you can see by the photos, The Piglet is a nice small cabinet that can sit on or under a bench. Each cabinet comes with 20 stainless steel hanging hooks and a drip tray. For more info on the cabinets, head to https://www.cleaversalumicabinets.com/

Ingredients:

3.5kg Wallaby
1.1KG pork Fat
114g kosher Salt
12g Cure #2
23g powdered dextrose
30g black pepper cracked
30g pepper berry cracked
20g garlic granules
40g fennel seeds
1 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 85% 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 to 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 fibrous casing and mold prior to vacuum sealing.
Vac seal and keep in the freezer for long-term storage.