Salami de Verona

This Italian sausage originates in the province of Verona.

MeatsMetricUS
Beef300 g0.66 lb
Pork350 g0.77 lb
Pork back fat350 g0.77 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Pepper2.0 g1 tsp
Dextrose3.0 g1/2 tsp
Sugar2.0 g1/3 tsp
Garlic, minced7.0 g2 cloves
Nutmeg0.5 g1/2 tsp
Cumin0.5 g1/2 tsp
Cognac or red wine10 ml2 tsp
Starter culture, T-SPX0.12 guse scale
Instructions
  1. Grind pork through 1/4” (6 mm) mm cubes.
  2. Grind beef through 1/4” (6 mm) plate.
  3. Cut back fat into 1/4” (6 mm) cubes.
  4. Soak nutmeg and minced garlic in red wine.
  5. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  6. Mix meat and fat with all ingredients.
  7. Stuff into 40 mm hog casings.
  8. Ferment at 20º C (68º F) for 72 hours, 90 → 85% humidity.
  9. Dry at 15-12º C (59-54º F), 85→75% decreasing humidity for 30 days. The sausage is dried until around 30-35% in weight is lost.
  10. Store sausages at 10-15º C (50-59º F), <75% humidity.
Notes
The fat content of this salami is rather high, it can reach 40-50%.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages