Salamini Italiani alla Cacciatora

Salamini Italiani alla Cacciatora is a popular small sausage also known as Hunter’s sausage. Hunter’s sausage can also be found in other countries, for example German Jadgwurst or Polish Mysliwska sausage. The sausage owes its name to the tradition that once it was the meal of hunters, who used to carry it in his bag during the hunting.
Salamini Italiani alla Cacciatora carries PDO, 2001 classification.

MeatsMetricUS
Lean pork, shoulder, leg (ham), loin700 g1.54 lb
Back fat, jowls, pork belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Pepper1.0 g1/2 tsp
Garlic, minced7.0 g2 cloves
Dextrose3.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Red wine15 ml1 Tbsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind lean pork through 1/4” (6 mm) plate.
  2. Dice fat into 1/4” (6 mm) cubes.
  3. Soak minced garlic in red wine.
  4. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  5. Mix lean pork with salt and cure #2. Add spices, wine and culture. Mix. Add diced fat and mix all together.
  6. Stuff firmly into 65 mm natural casings making 6” (15 cm) links.
  7. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  8. Dry at 18-25° C (64-77° F), 65-75% humidity for 1 week.
  9. Dry at 15→12° C (59→53° F), 65-75% humidity for 3-4 weeks.
  10. Store at 10-12° C (50°-55 F), 75% humidity.

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