{"title":"Salami Making Kits","description":"\u003cp\u003eSalami day goes better when the small things are sorted before the pork arrives. Casings, netting, curing salt, culture and string are easy enough to buy one at a time, but it only takes one missing piece to stop you once the meat is mixed. That is the thinking behind these kits. Everything turns up together, so you can spend the day making salami rather than driving back to the shop.\u003c\/p\u003e\u003cp\u003eWe have put together two kits. The Salami Starter Kit covers the consumables and tools for a first go, and it works well if you already have a mincer and a filler at home. The Complete Salami Kit adds a Rigamonti hand mincer, a netting tube and white mould culture, so it suits someone starting from scratch. Both come with a Toscano spice pre-mix, so you are not lining up a dozen jars on the day.\u003c\/p\u003e\u003cp\u003eA tip from the counter. Take your time at the end. Hang your salami somewhere cool, humid and draught-free, and keep an eye on it while it dries. White and green moulds are fine, but black or blue moulds are not.\u003c\/p\u003e\u003cp\u003eCome and see us at Laverton North or Epping if you want a hand choosing, or have a look at our full \u003ca href=\"\/collections\/salami-sausages\"\u003esalami and sausage range\u003c\/a\u003e, \u003ca href=\"\/collections\/natural-casings-and-bungs\"\u003enatural casings and bungs\u003c\/a\u003e and \u003ca href=\"\/collections\/sausage-fillers\"\u003esausage fillers\u003c\/a\u003e. New to it? Start with our \u003ca href=\"\/blogs\/all\/salami-artisans-bottega\"\u003eeasy salami recipe\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"salami-starter-kit","title":"Salami Starter Kit","description":"\u003cp\u003eThe gear we’d put together for anyone making their first salami. Everything here is something we sell on its own, bundled so you’re not standing in the aisle wondering what you’ve forgotten.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat’s in the kit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRound dried casings, 10 pack\u003c\/li\u003e\n\u003cli\u003eItalian salami netting\u003c\/li\u003e\n\u003cli\u003eMeat Cure #2 fermenting salt, 200 g\u003c\/li\u003e\n\u003cli\u003eBactoferm T-SPX meat culture, with a gel ice pack for the trip\u003c\/li\u003e\n\u003cli\u003eToscano salami spice pre-mix, 200 g\u003c\/li\u003e\n\u003cli\u003eSalami pricker with safety cap\u003c\/li\u003e\n\u003cli\u003eItalian cotton string\u003c\/li\u003e\n\u003cli\u003eCotton hanging loops, 100 pack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNot included\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePork and pork fat\u003c\/li\u003e\n\u003cli\u003eA filler. See our \u003ca href=\"\/collections\/sausage-fillers\"\u003esausage fillers\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003eA netting tube. It makes netting much easier, and it comes with our Complete Salami Kit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow it works\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare the casings\u003c\/strong\u003e by soaking them as directed on the pack.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMix\u003c\/strong\u003e your meat and fat with the spice pre-mix, Meat Cure #2 and culture, following the directions on each pack.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFill and prick.\u003c\/strong\u003e Fill the casings tightly, then prick them to let trapped air out.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTie and net.\u003c\/strong\u003e Tie off each salami with string, add a hanging loop and pull on the netting to keep the meat tight.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHang and wait.\u003c\/strong\u003e Dry in a cool, humid, draught-free place. Don’t rush this. Smaller salami are ready sooner than big ones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eBefore you start\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMeat Cure #2 is a curing salt, not table salt. It contains nitrites and nitrates, so measure it exactly as directed and keep it away from children.\u003c\/li\u003e\n\u003cli\u003eThe culture needs to stay cold. Put it in the freezer as soon as your kit arrives.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNew to it? Read our \u003ca href=\"\/blogs\/all\/salami-artisans-bottega\"\u003eeasy salami recipe\u003c\/a\u003e, or pop into Laverton North or Epping and we’ll walk you through it.\u003c\/p\u003e","brand":"The Artisans Bottega","offers":[{"title":"Default Title","offer_id":68149203730800,"sku":"PK-SALAMI-STARTER-KIT","price":129.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0849\/0958\/8795\/files\/salami-starter-kit.png?v=1793837843"},{"product_id":"complete-salami-kit","title":"Complete Salami Kit","description":"\u003cp\u003eEverything in our Salami Starter Kit, plus the three things that make the job easier and the salami look the part: a hand mincer, a netting tube and white mould culture. Everything here is something we sell on its own, bundled so you’re not standing in the aisle wondering what you’ve forgotten.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat’s in the kit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRigamonti hand mincer with 2 mince discs, blade and sausage funnel\u003c\/li\u003e\n\u003cli\u003eRound dried casings, 10 pack\u003c\/li\u003e\n\u003cli\u003eItalian salami netting\u003c\/li\u003e\n\u003cli\u003ePlastic salami netting tube\u003c\/li\u003e\n\u003cli\u003eMeat Cure #2 fermenting salt, 200 g\u003c\/li\u003e\n\u003cli\u003eBactoferm T-SPX meat culture, with a gel ice pack for the trip\u003c\/li\u003e\n\u003cli\u003eBactoferm white mould culture\u003c\/li\u003e\n\u003cli\u003eToscano salami spice pre-mix, 200 g\u003c\/li\u003e\n\u003cli\u003eSalami pricker with safety cap\u003c\/li\u003e\n\u003cli\u003eItalian cotton string\u003c\/li\u003e\n\u003cli\u003eCotton hanging loops, 100 pack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNot included\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePork and pork fat\u003c\/li\u003e\n\u003cli\u003eA larger filler, if you’re making bigger batches. See our \u003ca href=\"\/collections\/sausage-fillers\"\u003esausage fillers\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow it works\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrepare the casings\u003c\/strong\u003e by soaking them as directed on the pack.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMince\u003c\/strong\u003e your meat and fat with the hand mincer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMix\u003c\/strong\u003e the mince with the spice pre-mix, Meat Cure #2 and T-SPX culture, following the directions on each pack.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFill and prick.\u003c\/strong\u003e Fit the sausage funnel, fill the casings tightly, then prick them to let trapped air out.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTie and net.\u003c\/strong\u003e Tie off each salami with string and add a hanging loop. Load the netting onto the tube, push the salami through, then tie off the netting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd the mould\u003c\/strong\u003e using the white mould culture, following the directions on the pack.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHang and wait.\u003c\/strong\u003e Dry in a cool, humid, draught-free place. Don’t rush this. Smaller salami are ready sooner than big ones.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eBefore you start\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMeat Cure #2 is a curing salt, not table salt. It contains nitrites and nitrates, so measure it exactly as directed and keep it away from children.\u003c\/li\u003e\n\u003cli\u003eThe cultures need to stay cold. Put them in the freezer as soon as your kit arrives.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNew to it? Read our \u003ca href=\"\/blogs\/all\/salami-artisans-bottega\"\u003eeasy salami recipe\u003c\/a\u003e, or pop into Laverton North or Epping and we’ll walk you through it.\u003c\/p\u003e","brand":"The Artisans Bottega","offers":[{"title":"Default Title","offer_id":68149231157616,"sku":"PK-SALAMI-COMPLETE-KIT","price":239.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0849\/0958\/8795\/files\/complete-salami-kit-with-mincer.png?v=1793838538"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0849\/0958\/8795\/collections\/complete-salami-kit-with-mincer.png?v=1793841985","url":"https:\/\/artisansbottega.com.au\/collections\/salami-making-kits.oembed","provider":"The Artisans Bottega","version":"1.0","type":"link"}