*dimsumdolly* - the different morsels of the life of a foodie

Making Salami

First you have to tie strings round the cow's intestines. The intestines have to be about an arm's length and string is tied into a knot at one end. The other end is left open to put the mince pork through.

The mince pork is put through the salami machine.

The assembly line. You have to make sure that the filled cow's intestines are very taut.

I'm helping to poke holes through the filled salami to make sure that any air inside is squeezed out. Air inside the casing is no good as it will cause the meat to rot.

Hanging the salami to be cured and dried.

The source of the salami eating its last meal!!!!

Posted by DSD at December 8, 2007 12:02 AM