The per­fect salami

Myrtleford Times - - Regional Extra - By ANITA McPHER­SON

Andrew “Ducky” Don­ald said learn­ing how to make your own salami is a re­ward­ing ex­pe­ri­ence. PHOTO: Emma Hil­lier

THOR­OUGH mix­ing and a good bal­ance of in­gre­di­ents are two of the key el­e­ments to mak­ing good salami, ac­cord­ing to Tar­rawingee res­i­dent and small­go­ods en­thu­si­ast, Andrew “Ducky” Don­ald.

The Wan­garatta butcher has been hon­ing his process over the last 10 or so years, get­ting so good at it, that he now teaches oth­ers the se­crets of the an­cient cur­ing craft through classes that can only be de­scribed as salami par­ties, where groups of friends get to­gether to roll up their sleeves, share some wine and cre­ate a batch.

And it seems the interest in mak­ing home­made salami has grown con­sid­er­ably across the re­gion in re­cent years, spurred on by the pop­u­lar­ity of prime time cook­ing shows and a grow­ing de­sire by food­ies to re­vive tra­di­tional skills, get back to basics and make the most of prime lo­cal in­gre­di­ents.

While pork is the tra­di­tional meat of choice, Ducky said many peo­ple are get­ting more creative, ex­per­i­ment­ing with al­ter­na­tive in­gre­di­ents in an ef­fort to cre­ate their own sig­na­ture sausage and in­clud­ing pro­teins like lo­cal veni­son.

He said while mak­ing salami is a rel­a­tively easy process, where many peo­ple strug­gle is bring­ing it all to­gether.

“The type of pig you use is re­ally im­por­tant but it’s also about the time you put in to mix­ing it,” he said.

“It’s im­por­tant you put in the right amount of in­gre­di­ents and mix it through prop­erly – es­pe­cially the salt and pep­per.

“The salami is go­ing to be dried in a shed out in the open, and not be re­frig­er­ated, so the right ra­tio of salt is im­por­tant so the meat doesn’t go off.”

Ducky said when the salami is be­ing fit­ted into the skin it is cru­cial to make sure it’s packed in tight so there is no mois­ture or air tapped within.

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